Double Cornbread Muffins | Food | Illinois Extension | UIUC

Ingredients

• 1 cup cornmeal
• ½ cup all-purpose flour (use gluten-free flour for a celiac-friendly recipe)
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• 2 egg whites (or ¼ cup egg substitute)
• ½ cup fat-free Greek yogurt*
• 2 Tablespoon canola oil
• 1 cup creamed corn
• Wash hands with soap and water.
• Preheat oven to 425°F. If using a muffin tin or pan, coat with non-stick baking spray.
• Combine cornmeal, flour, baking powder, and baking soda in a large mixing bowl. Mix well.
• In a separate bowl, combine Greek yogurt, egg whites, oil, and creamed corn. Mix well.
• Add corn mixture to dry ingredients and stir only enough to dampen the flour.
• Spoon batter into a muffin tin or pan. Spray top lightly with baking spray. Bake muffins for 20 minutes, and pan or skillet bread for 25 minutes. Serve warm. Enjoy!