Cornbread {Greek Yogurt}
Author: 
Recipe type: Bread, Side
Prep time: 
Cook time: 
Total time: 
Serves: 11-12 muffins, or an 8" pan
 
A cup of healthy Greek yogurt gives an unexpected twist to this classic Southern favorite.
Ingredients
  • 1 egg, lightly beaten
  • 1 c (8 ounces) fat-free or 2% Greek yogurt
  • .5 c skim milk
  • 3 T canola oil
  • 1 T honey
  • 1 c yellow cornmeal
  • .25 c flour
  • 2 t baking powder
  • .5 t kosher salt
  • .25 t baking soda
Instructions
  1. Heat the oven to 425.
  2. Spray a dozen muffin cups, or an 8" x 8" pan with cooking spray.
  3. In a large bowl, combine the wet ingredients (egg - scramble it a bit first, yogurt, skim milk, oil, and honey).
  4. Add the the dry ingredients (cornmeal, flour, baking powder, salt, and baking soda) and stir just until moistened.
  5. Using a cookie scooper, portion the batter into the muffin cups (I sometimes only get 11 instead of 12), or fill the 8" pan.
  6. Bake until golden brown, when the cornbread feels firm to the touch. This will be 16-20 minutes in a square pan, and less time in a muffin pan - check it at 12 minutes and gauge from there.
Notes
This recipe has 5 "wet" ingredients, and 5 "dry." Just combine the wet and add the dry, and you are almost there!
Recipe by My Utensil Crock at https://www.myutensilcrock.com/2015/12/15/cornbread-greek-yogurt/