Do you remember that chili cookoff I mentioned on Tuesday? If so, I bet you remember that I made the Slow Cooker Jalapeño Popper Chili for my team at work… and I decided to bring some homemade cornbread as well!
I first had this cornbread at my friend Deb’s house. She always makes tasty dishes… and this cornbread was no exception!
She found the recipe in Real Simple Magazine (one of my favorite mags!) It whips up super-fast and with the help of Jiffy cornbread mix! Yep, that 50 cent mix is the base ingredient… and I’d say the secret ingredient is the rosemary. It really adds a little something fabulous to the mix. Also, each muffin is less than 100 calories! Enjoy!
From Real Simple
2 (8 1/2 oz.) boxes cornbread mix
2 eggs, slightly beaten
1 (6 oz.) container plain nonfat Greek yogurt
2 oz. unsweetened applesauce
1 (14 oz.) can whole-kernel corn, drained
1 Tbsp. dried rosemary
1. Heat oven to 400º F. Lightly coat 2 muffin tins with cooking spray and set aside.
2. Combine all ingredients in a small bowl with a hand mixer.
3. Spoon the batter into the prepared pan, making 24 muffins.
3. Bake 13-15 minutes or just until golden. Remove to a wire rack to cool. Note: Run a knife around the edges of each muffin if they are sticking to loosen.
Per 1 Muffin Serving:
CAL 94; FAT 3g; SAT FAT 1g;CARBS 15g; PROT 3g; FIB 1g; SUG 5g
WW Points+: 3; WW Smart Points: 3