Whole Grain Cornbread
- Number of Servings: 10
Ingredients
•Bobs Red Mill Gluten Free Cornbread mix 2 1/4 cups •1 tablespoon baking powder •1/8 teaspoon salt •4 tablespoons butter •3/4 cup corn kernels (I used unthawed frozen ones) •1/2 cup 0% Greek Yogurt •2 eggs •1/2 cup freshly grated sharp cheddar cheese6 oz water
1.Preheat oven to 350 degrees F.
2.Whisk cornbread mix (minus 1 tablespoon), banking powder and salt.
3.In a small pan over medium heat melt the butter. Whisk in 1 tablespoon cornbread mix and keep whisking until it begins to brown. Add the frozen corn kernels and let thaw in pan for a minute. Pour in greek yogurt and whisk entire mixture together until it thickens (should only take a couple minutes).
4.Add creamed corn mixture, eggs, and grated cheese to dry flour mixture. Blend together well without overmixing. Then add 6oz water and blend again.
5.Pour batter into a square or round glass baking dish.
6.Bake for 25 minutes or until toothpick comes out clean.
cut into desured portions I cut into 10 squares
Serving Size: makes 10 small squares
2.Whisk cornbread mix (minus 1 tablespoon), banking powder and salt.
3.In a small pan over medium heat melt the butter. Whisk in 1 tablespoon cornbread mix and keep whisking until it begins to brown. Add the frozen corn kernels and let thaw in pan for a minute. Pour in greek yogurt and whisk entire mixture together until it thickens (should only take a couple minutes).
4.Add creamed corn mixture, eggs, and grated cheese to dry flour mixture. Blend together well without overmixing. Then add 6oz water and blend again.
5.Pour batter into a square or round glass baking dish.
6.Bake for 25 minutes or until toothpick comes out clean.
cut into desured portions I cut into 10 squares
Serving Size: makes 10 small squares
Nutritional Info Amount Per Serving
- Calories: 134.9
- Total Fat: 4.4 g
- Cholesterol: 42.0 mg
- Sodium: 345.2 mg
- Total Carbs: 18.1 g
- Dietary Fiber: 1.4 g
- Protein: 5.2 g
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