Cornbread (Or Muffins) Ww

"Low cal and yummy. A twist on traditional cornbread. This WW recipe is 2 pts per serving"
 
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photo by PaulaG photo by PaulaG
photo by PaulaG
Ready In:
30mins
Ingredients:
12
Serves:
12
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ingredients

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directions

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

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Reviews

  1. Wreckage
    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!
     
  2. djafishfria
    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
     
  3. PaulaG
    Nothing is quite so sacred as cornbread in our home. I mixed them up and made muffins. They were a nice golden color. I did not have red bell peppers so I used diced red pimentos. Also, I increased the cayenne pepper to 1/2 tsp. Definately something I will do again. Thanks Carrie for posting.
     
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RECIPE SUBMITTED BY

I live in a small town in western colorado and I love to cook. I have 2 children, one is grown and out of the house, the other is in High School. I love reading, birdwatching, growing pretty flowers, Pearl Jam and Colorado Rockies Baseball.
 
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