Ingredients for Light Cream Cheese Cornbread
- Neufchatel Cheese
- Egg
- 1 cup corn kernels (fresh or frozen)
- Corn Muffin Mix
- 1/4 cup (1/2 stick) unsalted butter
- 1/2 cup granulated sugar
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How to Make Light Cream Cheese Cornbread
- Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
- In a medium saucepan, melt 1/4 cup (1/2 stick) unsalted butter over low heat. Add 4 ounces of softened neufchâtel cheese and stir until melted and smooth. Remove from heat.
- In a large bowl, whisk together 1 1/2 cups yellow cornmeal, 1 cup all-purpose flour, 1/2 cup granulated sugar, 2 teaspoons baking powder, 1 teaspoon baking soda, 1/2 teaspoon salt, and 1 cup buttermilk.
- Add the melted butter-cheese mixture to the dry ingredients and stir until just combined. Do not overmix.
- Gently fold in 1 cup of corn kernels (fresh or frozen).
- Pour batter into the prepared baking pan and bake for 40-45 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let cool for 10 minutes before slicing and serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
125 g
Sugar
569g
Fat
267g
Carbs
110g
