Although I don't eat cornbread very often, there are a few meals that I just "have" to have it with, like my Slow Cooker Chili. Of course, you can also bake this in an 8x8-inch baking pan as well. I like to make the muffins because you have a portion-size built in rather than monitoring yourself to cut the cornbread into 12 squares.
1 1/4 cup cornmeal
3/4 cup unbleached all-purpose flour
2 tbsp. granulated sugar
1 tbsp. baking powder
1/4 tsp. salt
2 large eggs, beaten
3/4 cup plain low-fat yogurt
1/2 cup 1% milk
3 tbsp. canola oil (or melted butter)
Preheat oven to 400 degrees F. Lightly grease a 12-cup muffin pan (on the bottoms and halfway up the sides of each muffin cup). In a medium to large mixing bowl, combine dry ingredients (cornmeal through salt). In a separate bowl, combine wet ingredients (eggs through canola oil). Make a well in the center of the cornmeal mixture, pour the egg mixture into it, and mix until combined. Fill muffin cups about 3/4 full (~2 oz mixture per cup). Bake for about 15 minutes or until toothpick inserted in center comes out clean. Remove muffins from pan to a wire cooling rack.
Servings: 12 (1 muffin per serving)
147 calories, 21 grams carbohydrate (1 gram fiber), 4 grams protein, 5 grams fat (1 gram saturated). This muffin is a good source of several B vitamins (thiamin, riboflavin, folate) and calcium.
Recipe by Michelle Baglio of Optimal Nutrition and Health (Google+). All recipes, unless otherwise noted, are created and tested in my home kitchen. Any resemblance to other recipes available in print or online is purely coincidental. The use of particular brands and/or products is sometimes noted because of their quality and the use of other products, while similar, may affect the outcome of the finished dish. Please do not reprint this recipe for distribution without my permission. To feature this recipe on your website, please link to this post as the original source.
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