1 pk (7 1/2 to 12 ounces)
-cornbread muffin mix
3/4 c (3 ounces) shredded sharp
-cheddar cheese
1 1/2 ts Cracked black pepper
I forget what kinds of recipes you like. Here are a couple of easy looking
cornbread recipes from a new book a friend gave me.
From: Working Mother 29-Minute Meals
Preheat oven to 425 deg.F. Grease 8-inch square baking pan. Prepare corn
bread mix according to package directions, adding cheese to batter. Pour
batter into prepared pan; sprinkle evenly with black pepper. Bake for 15
minutes, or until golden brown and toothpick inserted into center comes out
clean. Cut corn bread into squares.
Makes about 12 squares.
Per square: 160 calories, 4 g protein, 6 g fat, 21 g carbohydrate, 27 mg
cholesterol, 348 mg sodium.
This one also looks good. From same book as above.
Herbed Corn Bread
Bake this savory cornbread in the morning and serve at room temperature–or
if desired, reheat it briefly before serving.
2 boxes (8 1/2-ounce size) cornbread or corn muffin mix 1/2 cup cottage
cheese 1/4 cup minced parsley 1/4 cup snipped fresh chives or scallions
1. Preheat oven to 350 deg.F. Grease several corn-stick molds or two 8
inch square baking pans. Set aside.
2. Prepare mixes according to package directions, adding cottage cheese,
parsley and chives to batter. Spoon into prepared molds. Bake for 12 to 15
minutes, or until lightly browned (corn bread baked in square pans will
take about 25 minutes).
Makes 12 servings.
Per serving: 179 calories, 4 g protein, 5 g fat, 28 g carbohydrate, 1 mg
cholesterol, 455 mg sodium.
My Note: Even if you dislike cottage cheese, when cottage cheese is baked
into breads and the like it looses its cottage-cheese-ness 😉 and just
tends to make the breads moist. Also, you could probably add smidgens of
other herbs to this last bread… tiny bits of basil or oregano or thyme,
to give it just a hint of herby flavor.
Take care, Kyosho
From
Yields
12 Servings
