Name: Parmesan Cornbread Puffs
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Yield: 12 muffins
Ingredients: nonstick cooking spray; 1/2 cup all-purpose flour; 1/3 cup yellow cornmeal; 4 teaspoons sugar; 1 teaspoon baking powder; 1 dash salt; 1 egg white, slightly beaten; 1/3 cup skim milk; 2 tablespoons cooking oil; 2 tablespoons parmesan cheese, grated

2

Recipe by jonesies

2

People talking

Join In Now Join the conversation!

Parmesan Cornbread Puffs created by Caroline Cooks

These light-tasting cornmeal muffins are coated with grated parmesan cheese after they are baked. Serve them with a bowl of chili or hearty soup. Taken from the "Quick, Healthy and Delicious Cooking" cookbook by BH&G. Updated: After one reviewer brought to my attention that using larger muffin tins resulted in very small "caps", I mentioned that I tend to use smaller muffin tins for this recipe. You of course, can decide which you prefer.

Ready In:: 22mins
Yields:
Units:

2

People talking

Join In Now Join the conversation!

ingredients

nonstick cooking spray
¹⁄₂ cup all-purpose flour
¹⁄₃ cup yellow cornmeal
4 teaspoons sugar
1 teaspoon baking powder
1 dash salt
1 egg white, slightly beaten
¹⁄₃ cup skim milk
2 tablespoons cooking oil
2 tablespoons parmesan cheese, grated

directions

Spray twelve 1 3/4 inch muffin cups with nonstick coating; set aside.
In a large bowl stir together flour, cornmeal, sugar, baking powder and salt.
Beat together egg white, milk and oil.
Add to flour mixture and stir just till smooth.
Spoon into prepared muffin cups, filling 3/4 full.
Bake in a 425 degree oven for 10 to 12 minutes or till golden.
Remove from pan; cool on a wire rack 5 minutes.
Place cheese in a plastic bag.
Add warm puffs, a few at at time; toss to coat with cheese.
Serve warm.

Submit a Recipe Correction

Add a Note

RECIPE MADE WITH LOVE BY

@jonesies

Contributor

@jonesies

Contributor

"These light-tasting cornmeal muffins are coated with grated parmesan cheese after they are baked. Serve them with a bowl of chili or hearty soup. Taken from the "Quick, Healthy and Delicious Cooking" cookbook by BH&G. Updated: After one reviewer brought to my attention that using larger muffin tins resulted in very small "caps", I mentioned that I tend to use smaller muffin tins for this recipe. You of course, can decide which you prefer."

JOIN THE CONVERSATION

upload

review

tweak

ask

all

reviews

tweaks

q&a

sort by:

photo by Caroline Cooks

8/12/2008

Reply
review by Caroline Cooks

8/12/2008

A wonderful and tasty corn muffin. I cut the recipe in half and it works fine. I cut down on the milk to adjust for the entire egg white. I just sprinkle the tops with the Parmesan. Will be making this again this winter. Thanks for posting this yummy low-fat recipe!

Reply
review by Chilicat

7/24/2007

These are pretty good for "lite" muffins! One tip - use a mini muffin pan or you'll end up with "muffin tops" like I did. This is a good alternative if you're craving corn bread but don't want all the fat.

Reply
photo by Chilicat

7/22/2007

Reply
creation by jonesies

2/11/2007

These light-tasting cornmeal muffins are coated with grated parmesan cheese after they are baked. Serve them with a bowl of chili or hearty soup. Taken from the "Quick, Healthy and Delicious Cooking" cookbook by BH&G. Updated: After one reviewer brought to my attention that using larger muffin tins resulted in very small "caps", I mentioned that I tend to use smaller muffin tins for this recipe. You of course, can decide which you prefer.