Cornbread is one of my husband’s favorites. Over the years, I have acquired a rather hefty collection of cornbread recipes–sweet, savory, with-a-jalapeno-kick, muffins, breads…the list goes on. Many of them, however, rely on butter and added fats to impart moisture, as many of the traditional recipes are inherently dry. So, I got to tinkering with my recipes with the idea of making a completely healthy muffin. Although I wasn’t sure how this experiment would turn out, I was pleasantly surprised with the end result: a moist, savory-with-a-sweet-undert
- 1 cup cornmeal
- 1 cup all-purpose flour or my gluten-free blend (see photo section)
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/4 cup agave syrup (could substitute honey)
- 2 eggs, lightly beaten
- 1 cup low-fat buttermilk
- 1/4 cup Chobani 2% plain yogurt
- 1/4 cup coconut oil, melted (could substitute canola oil or melted butter)
- 1 medium banana, mashed
Whisk dry ingredients together in a large bowl (cornmeal through cinnamon). Completely mix remaining ingredients in a medium bowl. Pour wet ingredients into dry ingredients and fold into each other until just combined. Mixture will appear light and fluffy.
Scoop into 10 well-greased, standard-size muffin tins. An ice cream scooper makes easy work of this. Bake at 400 degrees for 13-15 minutes or until muffins are slightly golden on top and just cooked through.
Cool on a wire rack. (I think this muffin tastes better once cooled.) Enjoy with butter, honey, jam, or as is!