Light Texas Corn Bread

Recipe from

Cooking Light

Nutritional Information

Calories 141
Caloriesfromfat 29 %
Fat 4.6 g
Satfat 2.4 g
Monofat 0.6 g
Polyfat 0.4 g
Protein 6.1 g
Carbohydrate 20 g
Fiber 0.6 g
Cholesterol 29 mg
Iron 1.2 mg
Sodium 283 mg
Calcium 104 mg


1 1/2 cups self-rising yellow cornmeal mix
2 tablespoons sugar
5 tablespoons light butter, melted and divided
1 cup chopped onion
1 cup chopped green bell pepper
1 cup fat-free sour cream
1 cup no-salt-added cream-style corn
1/2 cup (2 ounces) shredded reduced-fat extra-sharp cheddar cheese
1 large egg
2 large egg whites
Cooking spray


Preheat oven to 425°.

Combine cornmeal mix and sugar in a large bowl; set aside. Combine 3 tablespoons butter, onion, and next 6 ingredients (onion through egg whites) in a medium bowl; stir well with a whisk. Add to cornmeal mixture, stirring just until moist. Pour batter into a 13 x 9-inch baking pan coated with cooking spray. Bake at 425° for 28 minutes or until a wooden pick inserted in center comes out clean. Brush with 2 tablespoons butter.