Skinny Cornbread

10 ingredients
4 steps

Ingredients

  • 1 cup cornmeal
  • 1 cup all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup corn kernels
  • 1 (8 ounce) can creamed corn
  • 1 (8 ounce) container reduced-fat sour cream
  • 1 cup water
  • 1 large egg

Directions

  1. 1
    Preheat oven to 375 degrees F (190 degrees C). Grease 24 muffin cups or line with paper muffin liners.
  2. 2
    Mix together cornmeal, flour, baking powder, baking soda, and salt in a large bowl; stir in corn kernels.
  3. 3
    Whisk together creamed corn, sour cream, water, and egg in a separate bowl; stir into cornmeal mixture until a smooth batter forms. Pour 1/4 cup batter into each greased muffin cup.
  4. 4
    Bake in preheated oven, rotating muffin pan half way through to ensure even cooking, until tops spring back when lightly pressed, 25 to 30 minutes.

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