Side Dish

Rumbamel's whole wheat cheese cornbread is for Side Dish.

Rumbamel's whole wheat cheese cornbread takes 7 minutes to prepare.

Rumbamel's whole wheat cheese cornbread takes 20 minutes to cook.

Rumbamel's whole wheat cheese cornbread makes 12 servings.

The ingredients for Rumbamel's whole wheat cheese cornbread are:

-1 C cream style sweet corn from a can like Dierbergs or Cub (mine was 100 cal per 1/2 C)
-1 large egg
-1/2 C or 8 T Daisy lite sour cream

-1/2 C or 2.25 oz whole wheat flour
-1/2 C or 2.25 oz all purpose white flour
-1/2 C yellow corn meal
1/2 C 2% Kraft cheese of your choice (about 80 cal. per 1/4 C serving)
-1 packet splenda
-1/4 t baking powder
-a few shakes of salt

Here is how you make Rumbamel's whole wheat cheese cornbread:

--Combine the wet ingredients in one bowl (med/large) and mix well. Then in another small bowl mix the dry ingredients well, including the cheese. Add the dry to the wet and mix only until combined.--Pour or measure into a slightly sprayed muffin dish or a pan of choice and cook at 375 degrees for 15-20 minutes, checking at 15 minutes for doneness. (fork in the center comes out clean).--Makes 12 servings.--Enjoy!!Number of Servings: 12Recipe submitted by SparkPeople user RUMBAMEL.

The nutritional information for Rumbamel's whole wheat cheese cornbread is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 101.8

• Total Fat: 2.5 g
• Cholesterol: 3.3 mg
• Sodium: 136.2 mg
• Total Carbs: 15.7 g
• Dietary Fiber: 0.8 g
• Protein: 4.4 g