Hungry Girl’s Cheesy Cornbread….

Boy, do we have a winner with this recipe, ladies.  These corn muffins are just 2 points each, they are so  moist they are almost like a spoonbread.

The recipe is in my archives, but here it is again.  First is Hungry Girl’s exact recipe, followed by just a couple of revisions.

Cheesy-Good Cornbread Muffins
PER SERVING (1 muffin): 85 calories, 1.5g fat, 240mg sodium, 14g carbs, 1g fiber, 2g sugars, 4g protein -- POINTS® value 2*
Cheesy cornbread muffins for only 85 calories each?! How can it be???
Ingredients:
1 cup canned cream-style corn
2/3 cup all-purpose flour
1/2 cup yellow cornmeal
1/2 cup fat-free liquid egg substitute (like Egg Beaters)
1/2 cup fat-free sour cream
1/2 cup reduced-fat shredded cheddar cheese
1/4 cup chopped scallions
2 tbsp. Splenda No Calorie Sweetener (granulated)
1 1/2 tsp. baking powder
1/4 tsp. salt
Optional: 1/4 tsp. hot sauce

Directions

Preheat oven to 375 degrees.
Combine flour, cornmeal, Splenda, baking powder, and salt in a large bowl. In a separate small bowl, mix together all other ingredients -- then add the contents of the small bowl to the large one, and stir until well mixed.
Spray a 12-cup muffin pan with nonstick spray or line it with baking cups. Evenly distribute muffin batter among the cups. Bake in the oven for 15 - 20 minutes (until muffins are firm and a light golden brown). Allow to cool and then enjoy!
MAKES 12 SERVINGS

And here is what I changed – I didn’t have 1/2 cup of fat free sour cream, so I used 1/4 cup of ffree sour cream and 1/4 cup of plain yogurt.  I substituted 1/4 cup finely chopped onions for the chives, and I put in 1/8 teaspoon of red pepper flakes instead of hot sauce.  I also didn’t have egg beaters, I used 4 egg whites to equal 1/2 cup.  I used fat free Kraft shredded cheese rather than reduced fat.

I divided these into 12 muffins and baked them for approximately 20 minutes, they weren’t  done in 15 minutes as she suggested.  They were just lightly browned in 20 minutes and perfect.

I counted these muffins as 2 points each.  I also  want to try this with whole-wheat flour and see how they come out, as I am tring to not continue to eat white flour.

This recipe is 4 stars, give it a try!