* Exported from MasterCook *

Two-Pepper Corn Bread - 5 Points

Recipe By :Eating Well, October, 1992
Serving Size : 4 Preparation Time :0:00
Categories : REG 6 Suzanne C.


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup buttermilk -- fat free
1 large egg
1 tablespoon vegetable oil
1 tablespoon honey
1 large red bell pepper -- chopped
4 ounces green chiles -- chopped
1 cup all-purpose flour
3/4 cup yellow cornmeal -- pref. stoneground
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda

Preheat oven to 450 degrees F. Prepare an 8 inch square baking pan by lightly oiling or coating it with nonstick cooking spray.
In a small bowl, whisk together buttermilk, egg, oil and honey. Sir in bell peppers and chilies.
In a larger bowl, combine flour, cornmeal, baking powder, salt and baking soda. Pour in the buttermilk mixture and stir just until the dry ingredients are moistened; do not overmix. Pour batter into the prepared pan, spreading to the edges.
Bake for 25 minutes, or until golden and a toothpick inserted in the center comes out clean. Let cool on a wire rack for 5 minutes before cutting into squares and serving.
NI: Calories 288; Fat 6; Fiber (computed by MasterCook) 4
Submitted to REG 6 by Suzanne C.


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Per serving: 313 Calories (kcal); 6g Total Fat; (16% calories from fat); 10g Protein; 56g Carbohydrate; 49mg Cholesterol; 749mg Sodium
Food Exchanges: 3 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat; 1/2 Other Carbohydrates


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0

Double Corn Muffins - 1 Point

Thanks to Kelly_S for putting this through Master Cook for me

Recipe By : Unknown
Serving Size : 24

1 cup whole wheat flour -- sifted
1 cup yellow cornmeal
4 teaspoons baking powder
1 teaspoon salt
1/4 cup sugar
1/2 cup Egg BeatersŪ 99% egg substitute
1 cup skim milk
3 tablespoons butter -- melted
8 3/4 ounces corn, cream-style

1. Preheat over to 425 degrees F.

2. Lightly grease bottoms of 2 3-inch muffin pan cups or spray with cooking spray.

3. Sift flour with cornmeal, baking powder and salt. Add sugar and set aside.

4. In bowl, combine egg substitute, milk, butter and corn.

5. Add flour mixture stirring only until moistened.

6. Spoon into muffin cups.

7. Bake 20-25 minutes.

Calories: 72.1
Fat grams: 1.7
Fiber grams: 1.2

W/W Points: 1

Corn Bread

Makes 12 servings

Ingredients:

1 1/4 cups yellow cornmeal
3/4 cup all-purpose flour
4 tsp sugar
2 1/2 tsp baking powder
1/2 tsp salt
1 cup + 2 tbsp low-fat buttermilk
1 egg

Preheat oven to 400 degrees. Spray a 8-inch square baking dish or 12-cup muffin tin with non-stick cooking spray. Combine, cornmeal, flour, sugar, baking powder, and salt. In a small bowl, beat the buttermilk and egg. Pour over the flour mixture; stir until blended. (do not overmix) Pour into pan or muffin tins. Bake until golden brown and a toothpick inserted in the center comes out clean. (20-25 minutes)

POINTS: 2

Blueberry Corn Muffins

1/4 cup butter or stick margarine, softened
1/4 cup sugar
1/4 cup packed brown sugar
1 egg
1 cup all purpose flour
1/2 cup cornmeal
2 teaspoons baking powder
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
1/2 cup 2% milk ( I used skim)
1 cup fresh or frozen blueberries

In a mixing bowl, cream butter and sugars. Add egg and mix well. Combine flour, cornmeal, salt, baking powder, nutmeg. Add to creamed mixture alternately with milk until moistened. Fold in blueberries. (If using frozen do not thaw) Coat muffin pan with non-stick spray or use liners. Fill 2/3 full with batter. Bake at 400 for 18-22 mintues or until toothpick is comes out clean. Cool for 5 mintues before removing from pan. to a wire rack. Makes 1 dozen.

I borrowed this from the net


Chili Cornbread


Ingredients:

1/4 cup chopped red bell pepper
1/4 cup chopped green bell pepper
2 small jalapeņo peppers,* minced
2 cloves garlic, minced
3/4 cup corn
1-1/2 cups yellow cornmeal
1/2 cup all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cumin
1/2 teaspoon salt
1-1/2 cups buttermilk
1 whole egg
2 egg whites
4 tablespoons margarine, melted


Instructions:

Preheat oven to 425°F. Spray 8X8-inch square baking pan with nonstick cooking spray. Set aside.
Spray small skillet with nonstick cooking spray. Add bell and jalapeņo peppers and garlic; cook and stir 3 to 4 minutes or until peppers are tender. Stir in corn; cook 1 to 2 minutes. Remove from heat.
Combine cornmeal, flour, sugar, baking powder, baking soda, cumin and salt in large bowl. Add buttermilk, whole egg, egg whites and margarine; mix until smooth. Stir in corn mixture.
Pour batter into prepared baking pan. Bake 25 to 30 minutes or until golden brown. Cool on wire rack.

Yield: 12 servings
3 POINTS per serving


Nutritional Information:
Calories 151, Total Fat 5 g, Sat. Fat 1 g, Protein 4 g, Carbohydrates 22 g, Cholesterol 19 mg, Sodium 304 mg, Dietary Fiber 3 g


Source: Recipe Institute

Borrowed from the web

Low Fat Corn Bread

This is delicious, I found it and modified it to fit into my weight watchers life style.. cut into 8-- its 3 points each piece!
1 cup corn meal
1 cup flour
1/4 sugar
1/2 teaspoon salt
1/2 cup egg substitute
1 cup plain fat-free yogurt


Pecan Cornbread (Weight Watchers)
Makes 8 servings

If you don't have an iron skillet, use an 8" round cake pan or an 8" square baking pan, and don't preheat the pan.

1/3 cup finely chopped lean country ham (about 2 oz.)
1 (6.5 oz.) pkg. golden corn muffin mix (such as Betty Crocker)
1/2 cup fat-free milk
1/4 cup fat-free egg substitute
1/4 cup chopped pecans, toasted


Preheat oven to 425*.

Place an 8" cast iron skillet over med.-high heat until hot. Add ham and saute 2 min. or until lightly browned. Place ham in a large bowl; set aside. Keep skillet hot.

Add muffin mix and remaining 3 ingredients to ham, stirring just until moist. Pour batter into preheated skillet.

Bake at 425* for 15 min. or until lightly browned.

Points: 3 Exchanges: 1 1/2 starch, 1 fat

Per serving: cal 139, pro 5g, fat 5g, sat fat 0.6g, carb 20g, fib 0.3g, chol 6mg, iron 0.9mg, sod 358mg, calc 26mg

Corn Bread Muffins

1 1/8 Cups Yellow Cornmeal, divided
2 teaspoons Baking Powder
1/2 teaspoon Baking Soda
1/2 teaspoon Salt
1/4 Cup Whole Wheat Flour
2 Packets Splenda
1 1/4 Cups Low-Fat Buttermilk
1 Egg, lightly beaten
2 Egg Whites, lightly beaten

Preheat oven to 450 degrees. Prepare a 12 cup muffin pan with non-stick cooking spray and dust the muffin cups with 1/8 Cup of Cornmeal. Sift into a large bowl the remaining 1 cup of cornmeal, baking powder, baking soda, salt, flour and Splenda. In another bowl combine buttermilk, and eggs, and then stir into the dry ingredients. Divide batter evenly into each muffin cup, stirring batter between each pour to make sure it stays mixed completely. Bake 12-15 minutes or until toothpick inserted in middle of muffin comes out clean.

Serves: 12
Per Serving: 75 Calories; 1g Fat (10.2% calories from fat); 3g Protein; 14g Carbohydrate; 1g Dietary Fiber; 16mg Cholesterol; 264mg Sodium. Exchanges: 1 Grain (Starch); 0 Lean Meat; 0 Non-Fat Milk; 0 Fat; 0 Other Carbohydrates. WWP: 1