I substituted regular yellow cornmeal + baking soda for the cornmeal mix, cut the buttermilk down to 2 cups and used 1 real egg instead of egg substitute and the muffins were delicious.
Parmesan Corn Muffins
Yield: 17 muffins (serving size: 1 muffin)
Recipe from
More From Southern Living
Recipe Time
Cook Time:
Prep Time:
Nutritional Information
Amount per serving
- Calories: 118
- Calories from fat: 29%
- Fat: 3.7g
- Saturated fat: 1g
- Monounsaturated fat: 1.5g
- Polyunsaturated fat: 0.9g
- Protein: 5g
- Carbohydrate: 16g
- Fiber: 1g
- Cholesterol: 5mg
- Iron: 1.2mg
- Sodium: 284mg
- Calcium: 138mg
Ingredients
- 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
Preparation
- 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.
Parmesan Corn Muffins Recipe at a Glance
- COURSE: Breads
- CONVENIENCE: Kid-Friendly, Quick/Easy
- CUISINE: American, Southern
- MAIN INGREDIENT: Rice/Grains
- OCCASION: Kwanzaa, New Year's
- PUBLICATION: Southern Living
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