Parmesan Corn Muffins



17 muffins (serving size: 1 muffin)

Recipe from

Southern Living

Recipe Time

Prep: 10 Minutes
Cook: 15 Minutes

Nutritional Information

Calories 118
Caloriesfromfat 29 %
Fat 3.7 g
Satfat 1 g
Monofat 1.5 g
Polyfat 0.9 g
Protein 5 g
Carbohydrate 16 g
Fiber 1 g
Cholesterol 5 mg
Iron 1.2 mg
Sodium 284 mg
Calcium 138 mg


2 cups white cornmeal mix
3/4 cup all-purpose flour
1/2 cup grated Parmesan cheese
1/4 teaspoon ground red pepper
2 1/2 cups fat-free buttermilk
1/2 cup egg substitute
2 tablespoons vegetable oil
Vegetable cooking spray


Combine first 4 ingredients in large mixing bowl, and make a well in center of mixture.

Stir together buttermilk, egg substitute, and oil; add to dry ingredients, stirring just until moistened. Spoon into muffin pans coated with cooking spray, filling two-thirds full.

Bake at 425° for 15 minutes or until golden. Remove from pans immediately, and cool on wire racks.

November 2001
My Notes

Only you will be able to view, print, and edit this note.

Add Note