This recipe is awesome as it uses natural yogurt instead of butter, making cornbread on the side a smashingly healthy choice. Yet, they still taste buttery, it’s a baking mystery I tells you!
½ cup flour
½ cup of cornmeal (also known as polenta – found in with the polish food in UK supermarkets and with the pasta in Australian)
1 tablespoon sugar (more or less to taste)
½ teaspoon baking soda
¼ teaspoon salt
½ cup plain fat-free yogurt
¼ whole kernel corn, drained
Preheat oven to 180 C. In a medium bowl combine dry ingredients. Then put everything else in and give it a good stir. Pour in to a sprayed square tray or fill eight muffin cups to about ½ full, as I have.
Bake for approximately 20 minutes, best served warm. When I defrost them to have with leftovers, I often pop them back in to the oven to give them that crustiness again.
Healthy? 80 calories a serve/muffin.
Gluten free: Switch out the flour for your GF flour alternative and these taste exactly the same.
Do: add an optional ¼ cup jalapenos and/or olives – it’s great if you are making it to go with chilli con carne, not so much with dishes like Moroccan lentil soup, too many flavours.
Storage: Store in an airtight container or they freeze well. Putting them back in the oven for 10 minutes when serving with leftovers is extra nice.