Amount
|
Measure
|
Ingredient -- Preparation Method
|
--------
|
------------
|
--------------------------------
|
2
|
whole
|
eggs
|
1/4
|
cup
|
butter -- melted
|
8 1/4
|
ounces
|
creamed corn -- low calorie
|
1/2
|
cup
|
light sour cream
|
1 1/4
|
cups
|
yellow cornmeal
|
1/2
|
teaspoon
|
salt
|
2
|
teaspoons
|
baking powder
|
1
|
cup
|
all-purpose flour
|
2
|
cups
|
sharp cheddar cheese -- shredded
|
|
|
vegetable cooking spray
|
1/4
|
cup
|
honey
|
Heat oven to 350²F.
Spray an 8 or 9 inch round or square pan.
In a bowl beat eggs, honey, sour cream, and corn until well blended. Add cornmeal, flour, salt, baking powder, and mix. Add butter and 1 1/2 cups of cheese. Stir until thoroughly blended but don't
over beat.
Pour batter into prepared pan and sprinkle the remaining 1/2 cup cheese over top.
Bake for 1 hour or until crust is lightly browned and a wooden pick inserted into center comes out clean.
Serving Size: 8
|