Total Time
30mins
Prep 10 mins
Cook 20 mins

Low cal and yummy. A twist on traditional cornbread. This WW recipe is 2 pts per serving

Ingredients Nutrition

Directions

  1. Combine dry ingredients, bell pepper and corn in a bowl.
  2. Stir well and make a well in the center.
  3. Combine milk and next 3 ingredients, stir well and add to flour mixture, stir until moist.
  4. Pour into sprayed muffin pan or cast iron pan.
  5. Bake 375 for 20 minutes for muffins.
  6. Bake 375 for 25 minutes in a cast iron pan.
Most Helpful

5 5

Fantastic and easy to make. I used some roasted red peppers I had in the fridge and frozen corn instead of canned (which cuts back on the sodium). I didn't thaw the frozen corn, just tossed it in and it worked out well. Thanks!

4 5

5 5

I loved the whole corn-gave it a great texture. I cut the recipe in half. Don't worry about filling the muffin tins to high, only raised about 1-2cm. Didn't notice much of a taste difference between these and normal