Categories: Biscuits, Bread, Cornbread, Rolls

Ingredients

• 1/4 cup butter or margarine
• 1/4 cup chopped onion
• 1 (11 oz.) can yellow corn with red and green peppers, drained
• 1 cup self-rising yellow cornmeal
• 1 cup all-purpose flour
• 1 cup shredded Cheddar cheese
• 1/4 cup Splenda Granular
• 1/2 tsp. baking powder
• 1/2 tsp. salt
• 1 1/4 cups nonfat buttermilk
• 1 large egg, lightly beaten

Directions

1. Melt butter in a skillet over medium-high heat; add chopped onion, and sauté 3 minutes or until onion is tender.
2. Stir together sautéed onion, corn, cornmeal, and remaining ingredients in a large bowl, stirring just until dry ingredients are moistened.
3. Spoon batter evenly into 12 lightly greased muffin cups.
4. Bake at 375 degrees for 18 to 20 minutes or until a wooden pick inserted in center comes out clean. Remove muffins from pans, and cool on a wire rack.

5. makes 1 dozen

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