Cheddar Cornbread (makes 9 servings)
2 cups self-rising cornmeal mix
1 1/4 cups nonfat buttermilk
1/2 cup reduced-fat sour cream
1 large egg, lightly beaten
1 cup (4 oz) reduced-fat cheddar cheese
Butter-flavored cooking spray
Preheat oven to 425 degrees.
Combine all ingredients except cooking spray in a large bowl. Pour batter into an 8-inch square baking pan coated with cooking spray.
Bake at 425 degrees for 20 minutes. Remove from oven; coat top of cornbread with cooking spray. Return to oven; bake 2-3 minutes more until top is golden and a wooden pick inserted in the center comes out clean.
Serve warm, or cool completely on a wire rack.
Recipe adapted from Cooking Light's Fresh Food Fast cookbook.