Light Texas Corn Bread

Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 141
  • Calories from fat: 29%
  • Fat: 4.6g
  • Saturated fat: 2.4g
  • Monounsaturated fat: 0.6g
  • Polyunsaturated fat: 0.4g
  • Protein: 6.1g
  • Carbohydrate: 20g
  • Fiber: 0.6g
  • Cholesterol: 29mg
  • Iron: 1.2mg
  • Sodium: 283mg
  • Calcium: 104mg


  • 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


  1. Preheat oven to 425°.
  2. 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.
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