Cheesy Cheddar Corn Bread

Oxmoor House
Prep: 4 minutes; Cook: 23 minutes
9 servings (serving size: 1 piece)


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2 cups self-rising cornmeal mix (such as White Lily)
1 1/4 cups nonfat buttermilk
1/2 cup reduced-fat sour cream
1 large egg, lightly beaten
1/2 cup (2 ounces) reduced-fat shredded cheddar cheese
Butter-flavored cooking spray


Prep: 4 Minutes
Cook: 23 Minutes

1. Preheat oven to 425°.

2. Combine all ingredients except cooking spray in a large bowl. Pour batter into an 8-inch square baking pan coated with cooking spray. Bake at 425° for 20 minutes. Remove from oven; coat top of corn bread with cooking spray. Return to oven; bake 3 minutes or until a wooden pick inserted in center comes out clean and corn bread is golden. Serve warm, or cool completely in pan on a wire rack.

Created date

April 2009

Nutritional Information

Calories 151
Caloriesfromfat 27 %
Fat 5 g
Satfat 2.1 g
Monofat 0.2 g
Polyfat 0.1 g
Protein 6 g
Carbohydrate 22.8 g
Fiber 1.8 g
Cholesterol 32 mg
Iron 1.1 mg
Sodium 431 mg
Calcium 150 mg