I had a friend over the other day to make a tasty black bean, hominy, and kale stew. When it came time to pick I side dish, I knew I wanted cornbread. It's pretty much safe so say I always want cornbread. I'd seen this recipe a while ago, and since it looked so easy, I wanted to give it a try. I would count it as a big success. I've been experimenting with cornbread recipes for years, and this is my favorite so far. I loved eating the leftovers for breakfast...or anytime really. Enjoy!
Recipe courtesy of Skinnytaste.
Ingredients:
- 8.5 oz corn muffin mix
- 15.25 oz can sweet yellow corn, drained
- 14.75 oz can sweet corn cream style
- 16 oz fat free Greek yogurt
- 1/4 cup melted light butter (I used regular butter because I had it in my fridge, leftover from making a Paula Deen cake recipe)
- 1/2 cup liquid egg whites
- Cooking spray
Preheat oven to 350°. Spray an 9 x 13 baking dish with cooking spray.
In a large bowl combine all the ingredients and mix with a spoon, it will be fluffy and you will think you did something wrong, don't worry, you are doing fine. Pour into baking dish and bake 55-60 minutes, or until the edges are golden. Let it cool a few minutes before cutting.
Makes 15 pieces.
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