Cornbread Bites

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.

• Ready In: 25 mins
• Yields: 12

Ingredients

• 2⁄3 cup all-purpose flour
• 1⁄2 cup yellow cornmeal
• 1  tablespoon sugar or 1  tablespoon Splenda sugar substitute
• 1 1⁄2 teaspoons baking powder
• 1⁄4 teaspoon salt
• 1⁄2 cup  shredded sharp cheddar cheese
• 1⁄2 cup reduced-fat sour cream
• 1⁄4 cup  thinly sliced green onion
• 8 3⁄4 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.