Food Network star's recipe lightens up
| • | Vegetables a la grecque |
By Elaine Magee
Q. I've tried several of the light versions of Food Network stars' recipes you've done in your column, and my whole family has loved them. Now I'm asking you to take on this onion cornbread recipe from Paula Deen in time for summer picnics.
A. I love lightening Paula's recipes because they are usually great examples of comforting home-style cooking. We are going to make them a bit more comforting by making sure they are as healthful and low-cal (and tasty) as possible. Instead of using half a stick of butter, for example, we are using a tablespoon of canola oil and increasing the low-fat milk by a few tablespoons to compensate for the loss of moisture. We are able to use only a tablespoon of oil because the cornbread mix already contains several grams of fat per serving.
More substitutions include low-fat milk for whole milk, fat-free sour cream instead of full-fat, reduced-fat cheese instead of regular. The recipe calls for sprinkling another 1/2 cup of the cheese over the top before baking, but I deleted this step to save extra fat and calories. The light version contains almost a third fewer calories, half of the cholesterol and two-thirds less fat and saturated fat.
If you would like to make mini cornbread muffins, prepare a mini muffin pan, fill each cup with about 1 tablespoon of batter, and bake for about 18 minutes.
Original recipe contains 160 calories, 10.5 grams fat, 6 grams saturated fat, and 36 milligrams cholesterol per serving.
VIDALIA ONION CORNBREAD
Preheat oven to 450-degrees. Coat an 8-inch square baking pan with canola cooking spray.
In medium nonstick saucepan, heat canola oil over medium-high heat. Add chopped onion and sauté until tender (about 3 minutes). Let cool for a few minutes.
In large mixing bowl, combine sautéed onions, cornbread mix, egg, low-fat milk, sour cream, cheddar cheese, and dill weed by hand or with mixer on low speed just until blended. Pour batter evenly in the prepared baking dish and bake until toothpick inserted into the center comes out clean (about 25 minutes). Serve and enjoy!
Makes 16 servings.
Elaine Magee is a registered dietitian. Her latest book is "Food Synergy." Learn more at www.recipedoctor.com.
