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Double Cornbread

Ingredients

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  

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! 

    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.  

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

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