Low Sodium Cheese Corn Bread Recipe
Ingredients
| Onion | 1/4 Cup (16 tbs), chopped | |
| Yellow cornmeal | 1 Cup (16 tbs) | |
| All-purpose flour - 1 cup | ||
| Sugar | 1/4 Cup (16 tbs) | |
| Baking powder | 1 Tablespoon | |
| Extra spicy salt-free seasoning blend - 2 teaspoons | ||
| Skim milk | 1 Cup (16 tbs) | |
| Egg | 1 | |
| Vegetable oil | 1/4 Cup (16 tbs) | |
| Low- sodium cheddar cheese - 1/2 cup (2 ounces), shredded | ||
Directions
GETTING READY
1) Preheat oven to 400 °F.
MAKING
2) Take a medium size saucepan and boil water in it. Stir in corn, green pepper, and onion. Bring to a boil. Reduce heat and cover. Simmer for 3 to 5 minutes or until vegetables are tender. Drain and set aside to cool.
3) Combine cornmeal, flour, sugar, baking powder, and seasoning blend in a large bowl. Set aside.
4) Beat together egg, milk and oil in a small bowl. Add to dry ingredients and stir just until moistened. Fold in cooled corn mixture and shredded cheese.
5) Spread mixture evenly on a greased 9x9x2-inch square pan. Bake for 20 to 30 minutes at 400°F or until golden brown.
SERVING
6) Serve warm with some low sodium cheese and sour cream.
1) Preheat oven to 400 °F.
MAKING
2) Take a medium size saucepan and boil water in it. Stir in corn, green pepper, and onion. Bring to a boil. Reduce heat and cover. Simmer for 3 to 5 minutes or until vegetables are tender. Drain and set aside to cool.
3) Combine cornmeal, flour, sugar, baking powder, and seasoning blend in a large bowl. Set aside.
4) Beat together egg, milk and oil in a small bowl. Add to dry ingredients and stir just until moistened. Fold in cooled corn mixture and shredded cheese.
5) Spread mixture evenly on a greased 9x9x2-inch square pan. Bake for 20 to 30 minutes at 400°F or until golden brown.
SERVING
6) Serve warm with some low sodium cheese and sour cream.
Chef
