Monday, May 3, 2010

Sun-dried Tomato Cornbread

Serves: 12
Serving size: 1 piece
WW points: 3 pt
1 1/4 Cups yellow cornmeal
1/2 Cup Whole Wheat flour
2 to 4 Tbsp Sugar
1 Tbsp Baking Powder
1/2 tsp salt
1 Whole Egg 
3 Egg whites
1 Cup Buttermilk  (Light or FF)
1/4 Cup I can’t believe it’s butter (Light - Melted)
1/2 Cup green onions (Sliced)
1/2 Cup frozen corn kernels (Frozen - Thawed) 
1/4 Cup Jalapenos (Chopped)
1/4 Cup Sun-dried Tomatoes (Chopped)
For Garnish
1/8 Cup sharp cheddar cheese (Light or FF - Shredded)
1/8 Cup Jalapeno (Sliced)
1/8 Cup Cilantro (Chopped)
1/8 Cup Sun-dried Tomatoes (Chopped)

  1. Preheat oven to 450°F. 
  2. Spray a 9X9 inch baking dish with cooking spray and set aside. 
  3. In a large bowl, mix together cornmeal, flour, sugar, baking powder, and salt. 
  4. In a separate bowl, whisk eggs with buttermilk, melted butter, cheese, green onions, corn, jalapenos, and sun-dried tomatoes. 
  5. Add to dry ingredients, blending until just combined. 
  6. Spoon batter into the prepared pan and bake for 25 minutes.
  7. Take out and top with garnish ingredients.
  8. Bake additional 5 - 7 minutes or until done when tested with a toothpick. 
  9. Cool on a rack for 15 minutes.
Please let me know how you feel about this recipe, by leaving me your valuable comments. 

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