(updated January 27, 2016 to Smart Points)
If you tell me you don’t have time or the skill to make this one we seriously need to talk. Seriously. I promise it took me longer to type this than it will for you to whip them up.
I am southern born and raised. Grits, biscuits and gravy, I’ll even eat a fried green tomato if it’s sliced thin with light breading. So cornbread? Count me in. Every. Single. Time. And that’s really all I wanted for dinner tonight and it wouldn’t be polite to just eat a plain one right?
The World’s Easiest Cream Corn Muffins / Jalapeño Cream Corn Muffins – 4 Weight Watchers Smart Points (4PPV) per serving (6 muffin, 1 muffin per serving)
Ingredients:
- 2/3 cup Marie Callender’s Low Fat Original Cornbread Mix or other similar (Update: My store was sold out of Marie Callendars today so I subbed Martha White Cotton Country Cornbread. Everything stayed the same except cooking time was 16 minutes on 425)
- 1 cup canned cream style corn
- 1 tbsp water
- Smart Balance Spray
For Jalapeño version
- 1 tbsp diced jalapeño (or more to taste!)
- 2 creamed Laughing Cow Cheese Light Swiss Wedges
You might want to rest. Heck even take a nap. This one is hard, you may get tired before we are done…
Mix cornbread mix, cream corn and water in a medium size mixing bowl with a handle. If doing the jalapeño version stir in diced jalapeño and creamed Laughing Cow wedges. Spray 6 regular muffin cups with Smart Balance spray. Preheat oven to 375 degrees. Bake for 17 degrees or until a toothpick inserted comes out clean. Let sit for just a few minutes (if you can) to set and then serve immediately. I added Smart Balance light spread for 1 more points plus to mine. Enjoy!
p.s told you they were the world’s easiest
[amd-yrecipe-recipe:17]
