Sweet Greek Yogurt Corn bread
- Number of Servings: 8
Ingredients
1 6.5 ounce bag of Betty Crocker Corn Bread Mix1 egg1/4 cup no fat Greek yogurt mixed with 2 tbsp water1 1/2 tbs butter, melted1/2 cup creamed corn1-2 tsp sugar3/4 oz sharp cheddar cheese, grated.Non-stick pan spray
Fill an 8 or 9" cake pan and slice into 8 wedges.
1. Preheat oven to 400. Spray the pan liberally with non-stick spray.
2. Whip the egg, yogurt, water, melted butter and creamed corn until frothy. Add the corn bread mix and gently turn it into the liquid until just incorporated. Don't over mix or you'll deflate the air bubbles.
3. Pour the batter gently into a pan and then sprinkle the grated cheese and the sugar on the top. Bake in the center of the oven for about 20 minutes, until the edges start to brown and begin to pull away slightly from the pan and the middle is set and springs lightly to touch.
4. Allow to cool at least 15 minutes before cutting, and can be served at room temperature.
Number of Servings: 8
Recipe submitted by SparkPeople user CCKELLY3.
1. Preheat oven to 400. Spray the pan liberally with non-stick spray.
2. Whip the egg, yogurt, water, melted butter and creamed corn until frothy. Add the corn bread mix and gently turn it into the liquid until just incorporated. Don't over mix or you'll deflate the air bubbles.
3. Pour the batter gently into a pan and then sprinkle the grated cheese and the sugar on the top. Bake in the center of the oven for about 20 minutes, until the edges start to brown and begin to pull away slightly from the pan and the middle is set and springs lightly to touch.
4. Allow to cool at least 15 minutes before cutting, and can be served at room temperature.
Number of Servings: 8
Recipe submitted by SparkPeople user CCKELLY3.
Nutritional Info Amount Per Serving
- Calories: 77.4
- Total Fat: 4.4 g
- Cholesterol: 36.6 mg
- Sodium: 119.4 mg
- Total Carbs: 7.3 g
- Dietary Fiber: 0.2 g
- Protein: 2.7 g
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