Cornbread Bites

Manami's Note:

I was happy to find another recipe that uses cornmeal that we all liked! We made these with Splenda sugar substitute and you can't taste it. "This recipe also makes a dozen muffins in a standard muffin tin; bake 17 minutes or until golden brown. You can also double the recipe and freeze the extra muffins for up to one month." Cooking Light, October 2007.

• Total Time: 25 mins
• Prep Time: 15 mins
• Cook Time: 10 mins

Ingredients:

Yield: 12

• 2⁄3; cup all-purpose flour
• ½ cup yellow cornmeal
• 1 tablespoon sugar or 1 tablespoon Splenda sugar substitute
• 1 ½ teaspoons baking powder
• ¼ teaspoon salt
• ½ cup shredded sharp cheddar cheese
• ½ cup reduced-fat sour cream
• ¼ cup thinly sliced green onion
• 8 ¾ ounces cream-style corn
• 1 dash hot sauce
• 1 large egg , lightly beaten
• cooking spray

Directions:

1. Preheat oven to 375°F.
2. Lightly spoon the flour into dry measuring cups; level with a knife.
3. Combine flour and next 4 ingredients (through salt) in a large bowl.
4. Combine cheese and remaining ingredients except cooking spray in a small bowl; stir with a whisk.
5. Add to flour mixture; stir just until moistened.
6. Divide batter evenly among miniature muffin cups coated with cooking spray.
7. Bake at 375° for 10 minutes or until golden brown.
8. Cool in cups 2 minutes on wire racks; remove from pans.
9. Cool completely on wire racks.