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Paula Deen's Mexican Cornbread Lightened — Gran Cooks

Paula Deen's Mexican Cornbread Lightened

Paula Deen's Mexican Cornbread Lightened uses cornmeal and egg substitute for an easy, crowd-pleasing baked classic made from scratch.
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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Side Dish
Cuisine Mexican
Servings 24
Calories 1633 kcal

Ingredients
  

  • 1 cup Cornmeal
  • 1 cup All-Purpose Flour
  • 4 teaspoon Baking Powder
  • 0.5 teaspoon Salt
  • 0.25 cup Egg Substitute
  • 1 cup Milk
  • 0.33333333333333 cup Sour Cream
  • 0.25 cup Canola Oil
  • 2 tablespoon Peppers

Instructions
 

  • Preheat oven to 425 degrees.
  • Grease an 8-inch square pan, cast iron skillet or cornbread mold.
  • In a medium bowl, combine cornmeal, flour, baking powder and salt.
  • To dry mixture, add egg, milk, sour cream, oil and jalapenos and mix until smooth.
  • Pour into prepared pan.
  • Bake for 20-25 minutes or until golden.

Nutrition

Calories: 1633kcalProtein: 31.4gFat: 157.5gSaturated Fat: 22.1gSodium: 1680mgSugar: 15g
Course Side Dish
Cuisine Mexican
Keyword all-purpose flour, baking powder, cornmeal, side dish
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