Stir in finely diced jalapeño peppers to give this cornbread an added kick of heat.
1 1/2 cups self-rising white cornmeal mix
1/2 cup all-purpose flour
1 (14.75-oz.) can low-sodium cream-style corn
1 (8-oz.) container light sour cream
3 large eggs, lightly beaten
2 tablespoons chopped fresh cilantro
1/2 cup (2 oz.) 2% reduced-fat shredded Cheddar cheese (optional)
How to Make It
Preheat oven to 450°. Heat a 10-inch cast-iron skillet in oven 5 minutes.
Stir together cornmeal mix and flour in a large bowl; add corn and next 3 ingredients, stirring just until blended. Pour batter into hot lightly greased skillet. Top with cheese, if desired.
Bake at 450° for 22 to 24 minutes or until golden brown and cornbread pulls away from sides of skillet.
Note: Nutritional analysis does not include cheese topping.
Mix It Up! You can also use Sour Cream Cornbread in this recipe--just omit the cheese topping.
Farmhouse Eggs Benedict: Prepare 1 (9-oz.) envelope hollandaise sauce mix according to package directions, using 1 cup 2% reduced-fat milk and 2 Tbsp. lemon juice and omitting butter. Cut 4 cornbread wedges in half lengthwise, and toast under the broiler. Top 2 toasted cornbread halves with 1 low-sodium ham slice, 1 poached egg, and 1 Tbsp. hollandaise sauce. Repeat with remaining cornbread. Makes 4 servings.
Per serving: Calories 334; Fat 9g (sat 1g, mono 7g, poly 2g); Protein 9g; Carb 9g; Fiber 6g; Chol 297mg; Iron 1mg; Sodium 896mg; Calc 78mg