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!
![Rosemary Cornbread | No Thanks to Cake](http://www.nothankstocake.com/wp-content/uploads/2015/11/Rosemary-Cornbread.jpg)
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!
Rosemary Cornbread
From Real Simple
Serves 24
INGREDIENTS
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
INSTRUCTIONS
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