Manuels Low Fat Whole Wheat Mexican Cornbread
"This is the cornbread my father makes very guilt free! Comes out very moist. Low sugar and low fat!"
- Ready In:
- 30mins
- Ingredients:
- 10
- Yields:
-
1 skillet
- Serves:
- 8
ingredients
- 1 1⁄4 cups yellow cornmeal
- 1 1⁄4 cups whole wheat flour
- 2 tablespoons Splenda granular
- 1⁄2 teaspoon salt
- 1 tablespoon baking powder
- 1⁄2 cup unsweetened applesauce
- 1⁄2 cup fat free sour cream
- 1⁄4 cup egg white
- 1 (11 ounce) can mexicorn, drained
- 1 cup 1% low-fat milk
directions
- Mix all dry ingredients in mixing Bowl.
- Add sour cream, unsweetened applesauce, drained mexicorn mix all together.
- Add milk till the right consistency almost cake like.
- Pour into a 12" cast iron skillet.
- Bake in preheated oven at 425° for 14-18 minutes.
- Let cool and cut into 8 pieces and enjoy.
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