Light and fluffy with the perfect amount of sweetness, these cornbread muffins, made healthier by using Greek yogurt instead of oil, are one of my favorite snacks…especially with a bit of melted butter and honey drizzled on top!
I’ve said it once (ok, maybe a dozen or more times) that I’m a southern girl through and through. Pulled pork, turnip greens, fried green tomatoes, and well, we all know how I fee about okra! I love it all. And yes, I WILL take some sweet tea to wash it all down! But one of the things that I love most, that I can never find is a good, MOIST cornbread.
Yep, I said it…the “M” word! 😯
It had to be done. There just isn’t another way to describe whats lacking from practically EVERY cornbread I’ve come across in my thirty (gasp) years. Never have I come across one that could serve as anything more than a soup-soaker-upper because let’s face it, I’m only going to end up with a lap full of crumbs.
But then I found it…the recipe of my dreams. Which quickly became my own after I got halfway through the mixing and stirring and realized I made a boo boo. The original recipe called for regular non-fat yogurt but all I had was Greek. Knowing that Greek yogurt has a much thicker consistency, I had to do my best to guess how to balance it out. So I added “a bit” of milk, threw it in the oven, and crossed my fingers. And to my surprise…
It turned out to be the best damn cornbread EVER!
The first time I made it, I baked it in an 8×8 baking dish but when I went to try the recipe again to get the measurements exact, I didn’t want to wait 20 minutes for it to bake. So…? Enter the muffin pan to my rescue! Separating these suckers cuts the cooking time in HALF and we all know what that means…
Faster food to face time! 😉
I also chose to use whole wheat pastry flour in place of the whole wheat flour because I’m not a fan of super dense quick breads. I like my cake heavy but I want my muffins light! If you don’t have whole wheat pastry flour in your pantry but still want the light and fluffy consistency that mine had, you can substitute 1/2 cup whole wheat flour plus 1/2 cup of cake flour.
My Favorite Cornbread Muffins
Adapted from: Allrecipes.com
Prep Time: 10 minutes
Cook Time: 12-14 minutes
Keywords: bake side snack whole wheat pastry flour greek yogurt
Ingredients (12 muffins)
- 1 cup medium ground cornmeal
- 1 cup whole wheat pastry flour
- 1/4 cup white sugar
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 1 cup plain nonfat Greek yogurt
- 2 large eggs, beaten
Instructions
1. Preheat oven to 400°F
2. Coat a muffin pan with non-stick spray and set aside.
3. In a large bowl, combine dry ingredients.
4. In a medium bowl, stir together yogurt and eggs.
5. Add yogurt and egg mixture to flour mixture and stir until dry ingredients are incorporated.
6. Spoon batter into muffin cups, filling approximately 2/3 full.
7. Bake for 12-14 minutes or until golden brown.
8. Remove from oven and allow to cool 5 minutes before removing from tin.
9. Best served warm OR reheat in microwave for 15-20 seconds on high.
10. Store in an airtight container for up to one week or freeze for 1-2 months.
I really hope you guys like this recipe. Jason told me he’s never been a big cornbread fan but he couldn’t stay out of the first batch. After our initial dinner, we had it with butter and honey, peanut butter and jam, and then cut some in half and topped it with fried eggs. Since then I’ve made two MORE batches and have been snacking on them for the last week. FYI, they’re also great with cream cheese and jam. Eh, I always did think bagels where more of a northern thing. 😉
Are you a cornbread fan?
What is one of your favorite southern dishes?
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