Parmesan Cornbread Puffs Recipe

Name: Parmesan Cornbread Puffs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Spray twelve 1 3/4 inch muffin cups with nonstick coating; set aside.
2
In a large bowl stir together flour, cornmeal, sugar, baking powder and salt.
3
Beat together egg white, milk and oil.
4
Add to flour mixture and stir just till smooth.
5
Spoon into prepared muffin cups, filling 3/4 full.
6
Bake in a 425 degree oven for 10 to 12 minutes or till golden.
7
Remove from pan; cool on a wire rack 5 minutes.
8
Place cheese in a plastic bag.
9
Add warm puffs, a few at at time; toss to coat with cheese.
10
Serve warm.

234

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: nonstick cooking spray, 1/2 cup all-purpose flour, 1/3 cup yellow cornmeal, 4 teaspoons sugar, and more.

Yes, Parmesan Cornbread Puffs falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Parmesan Cornbread Puffs

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