1 cup cornmeal
½ cup all-purpose flour (use gluten-free flour for a celiac-friendly recipe)
2 tsp. baking powder
½ tsp. baking soda
2 egg whites (or ¼ cup egg substitute)
½ cup fat-free Greek yogurt*
2 Tbsp. canola oil
1 cup creamed corn
Preheat oven to 425°F. Wash hands with soap and water. If using a muffin tin or pan, coat with non-stick baking spray.
Combine cornmeal, flour, baking powder, and baking soda in a large mixing bowl. Mix well.
In a separate bowl, combine Greek yogurt, egg whites, oil, and creamed corn. Mix well.
Add corn mixture to dry ingredients and stir only enough to dampen the flour.
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!
Yield: 12 muffins, one 9X9” pan, or one 8” skillet cut into 12 pieces
Store cornbread in aluminum foil double-wrapped and in a plastic bag at room temperature in a cool dark place or in an airtight container in the refrigerator for up to three days.
Nutrition Facts (per muffin):
Calories: 110
Fat: 3 grams
Saturated fat: 0.5 grams
Sodium: 210 milligrams
Carbohydrates: 18 grams
Fiber: 1 grams
Added sugar: 0 grams
Protein: 3 grams