Cheddar Cornbread Muffins

If you’re a bread-lover, you know how hard it is to eat a savory meal and pass up the corn bread or the biscuits. In the effort of trying not to eat too many carbs, I really try to limit how much bread I’m consuming.

I love finding recipes that taste “normal,” yet are lower in calories and fat. Enter the Cheddar Cornbread recipe!

These were so good! The addition of the corn to the batter gives them a little crunch and sweetness. What makes them lighter is the Greek yogurt and less oil. You won’t miss it in the results, though! They were dense and moist and the perfect accompaniment to the fish dinner I made for supper! Here’s the recipe:

Cheddar Cornbread Muffins

• Cooking Spray
• 1 1/2Uncooked sweet yellow corn
• 1 cups yellow cornmeal
• 1/2 cup all-purpose flour
• 1 Tbl sugar
• 3/4 tsp baking powder
• 1/2 tsp salt
• 1/4 tsp baking soda
• 3/4 cup Plain fat-free Greek yogurt
• 2 Tbl Canola oil
• 2 large eggs, lightly beaten
• 3/4 Cup Reduced-fat cheddar cheese, shredded

Instructions:

1. Preheat oven to 450 degrees (yes, 450)
2. Coat a medium nonstick skillet with nonstick spray. Heat pan over medium-high heat. Add corn and sauté until corn begins to brown, about 4 minutes.
3. In a large bowl, whisk together cornmeal, flour, sugar, baking powder, salt, and baking soda. In a medium bowl, whisk together yogurt, oil, and eggs. Add yogurt mixture to cornmeal mixture and stir just until combined. Fold in corn mixture and cheese.
4. Divide batter evenly among 12 muffin cups coated with nonstick spray. Bake at 450 degrees until a wooden pick inserted in center comes out clean, 13-15 minutes. Serve warm.

This is the recipe I used for the fish. It’s SO GOOD. This is my favorite “at home” method for cooking a white fish.

What have you been baking recently? I hope you’ll add this yummy lighter cornbread to your menu soon!