Double Cornbread

Ingredients

  • 1 cup cornmeal  

  • ½ cup all-purpose flour (use gluten-free flour for a celiac-friendly recipe)  

  • 2 teaspoons baking powder 

  • ½ teaspoon baking soda 

  • 2 egg whites (or ¼ cup egg substitute)  

  • ½ cup fat-free Greek yogurt* 

  • 2 Tablespoon canola oil  

  • 1 cup creamed corn

Directions

  1. Preheat oven to 425°F. Wash hands with soap and water. If using a muffin tin or pan, coat with non-stick baking spray.  

  1. Combine cornmeal, flour, baking powder, and baking soda in a large mixing bowl. Mix well. 

  1. In a separate bowl, combine Greek yogurt, egg whites, oil, and creamed corn. Mix well.  

  1. Add corn mixture to dry ingredients and stir only enough to dampen the flour. 

  1. Spoon batter into a muffin tin or pan. Spray top lightly with baking spray. Bake muffins for 20 minutes, and pan or skillet bread for 25 minutes. Serve warm. Enjoy! 

Store cornbread in double-wrapped aluminum foil in a plastic bag at room temperature in a cool, dark place for up to three days or in an airtight container in the refrigerator.  

Total Time
35 min
Prep Time
10 min
Servings
12
Nutrition Facts

Calories: 110

Fat: 3 g

Saturated Fat: 0.5 g

Sodium: 210 mg

Carbohydrate: 18 g

Added Sugar: 0 g

Fiber: 1 g

Protein: 3 g