Slightly Sweet Corn Studded Cornbread Recipe


When I was growing up, we ate cornbread from the Jiffy box. It was sweet cornbread to say the least. My mom actually said my Nana would add even more sugar to the jiffy box when she made cornbread. Then I met Dave and he was not used to his cornbread sweet at all. The first New Year’s Dave and I were dating, I spent it in Missouri with his family. I guess cornbread and black eyed peas are good luck to eat on January first so that’s what we had. They eat their cornbread without any sugar at all. Going from cornbread that tasted like cake to zero sugar was quite the switch. Since Dave wasn’t used to his cornbread tasting like cake, I came up with a healthy compromise.

Slightly Sweet Corn Studded Cornbread

1/4 cup butter, melted

1/4 cup plain greek yogurt

1 cup milk or buttermilk

2 eggs

1/4 cup sugar

1 + 1/4 cups cornmeal

3/4 cup whole wheat flour

1/2 tsp salt

1/2 tsp baking soda

1 cup corn

Melt butter in microwave safe bowl. Add greek yogurt, milk, sugar, and eggs. In a separate bowl mix together flour, corn meal, and baking soda. Combine wet and dry. Stir in corn.

Place in an 8 inch pie pan and bake at 375 for 30-35 mintues or 20-25 minutes for muffins. I actually made some of mine into mini muffins and loved them being bite sized. Theres something about being able to eat 4 mini muffins instead of 1 large one that’s really satisfying.

I have used corn cut fresh off the cob, frozen, and canned. All work well but of course the fresh off the cob is best.

The sweetness of the corn allows for less sugar in the actual batter. Some cornbread recipes call for an entire cup of sugar! Lets just call that corn-cake.

Variations and Substitutions:

I have also made it with 1/2 cup greek yogurt instead of half butter, half yogurt. The consistency is the same but you lose that hint of butter flavor obviously.

Or if you wanted to make it vegan, use earth balance in place of butter, plain soy yogurt, and unflavored almond milk.

I decided I wanted to start recording nutritional facts on my recipes. Where as I don’t count calories, I definitely pay attention to calories, protein, sodium, etc in my foods as overall heath factors. Sodium is a big one that many people eat WAY more than the recommended amount. I like to pay attention to the percentages for things like sodium, it makes it easier to tell how much you are eating and how much you should be eating. I also want to keep track of carbs in my recipes in case I get gestational diabetes again and have to count carbs.

Soaked Instructions: Place cornmeal and whole wheat flour in a glass bowl. Add 1 cup buttermilk and the greek yogurt. Cover and let sit overnight. It will be thick. When ready to bake, combine all remaining ingredients and then stir into soaked flour. Bake as instructed above.

Nutrional facts for 1 muffin:

Calories: 151

Fat: 5 g

Cholesterol: 11 mg (4%)

Sodium: 147 mg (6%)

Total Carbohydrates: 24 g (8%)

Dietary Fiber: 2 g

Sugars: 5.9 g

Protein: 3.5 g


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