Healthy Cornbread Muffins

I’ve been thinking about cornbread for a while now. Dr Biggles has been trying to work out the perfect recipe and Kelli just posted about some delicious looking cornbread muffins yesterday. So today I went for it. Now, I didn’t spend too long thinking about the perfect recipe because I already had some chili and just wanted something to go with it. This is not the greatest recipe, because mine came out a little dry. I’m not sure if I simply overbaked them or if I just should have added more oil/butter to the recipe. That’s what I get for aiming for a healthy muffin. Traditionalists may scoff, but sometimes you want to save a few calories for dessert!

I will say that the flavor and texture were very good (particularly with chili, butter and honey!) so I will be making this again. It definately was a good accompaniment for my chili. When the flavor and texture are good I have to assume that it was error on my part, not necessarily the part of my recipe. As such, I’ll post it here. Just remember: good flavor, but watch for overbaking!

If you’re not watching the calories/fat, you’ll get a moister muffin if you use 1/4 cup oil instead of the 1/4 cup yogurt + 1 tbsp oil called for below.

Healthy Cornbread Muffins

1 cup cornmeal

1 cup ap flour

1 tsp baking soda

1 tsp baking powder

1 tsp salt

1/4 cup sugar

2 eggs

1 cup low fat buttermilk

1/4 cup yogurt

1 tbsp olive oil

Preheat oven to 400F. Grease a 12 cup muffin tin.

Whisk together cornmeal, flour, baking soda, baking powder, salt and sugar in a large bowl. Whisk together eggs, buttermilk, yogurt and oil. Pour buttermilk mixture into cornmeal mixture and stir until just combined. Fill each muffin cup 2/3 full with batter.

Bake for 15-18 minutes, until tester just comes out clean. Do not overbake!

Turn out to cool on a wire rack.

Eat with chili or butter and honey. Or both.

10 comments

  1. I love corn muffins. Maybe after Kelli and you I should bake my own. Are we starting something here?

  2. Yogurt? Yeesh, if you’re going to have some fat in there might as well make it pork fat. LARD RULES !!!

    My brother inlaw is the undisbuted king of real cornbread. He tried to write down his recipe, but it didn’t work. He’s made it different each time. I know he’s got bacon drippin’s, lard & mayonaise (it ain’t dry, this I know) in there. No flour, no sugar (cookie ingredients he calls them). It’s awesome stuff. Special Awesome.

    Biggles

  3. Oh crikee. That’s undisputed.

  4. I ALWAYS have cornbread on the brain! =) I really liked the recipe I used the other day. Substitute some WW flour for the AP, and I think they’d be about as healthy as they can be. All that yogurt made for great moistness and fluffiness, and I didn’t mind the little bit of butter in the recipe since I always use organic butter!

    I love the idea of a cornbread meme — let’s get on that. =)

  5. Dr. Biggles -I’m not saying it’s authentic! Besides, I used up all my lard in my tortillas! =)

    Kelli – Organic butter is a good thing, I’ll admit. Next time I’ll use your recipe.

    And with a cornbread meme, who knows how many recipes we’ll get!

  6. Nic:

    Those muffins look so yummy. Low fat too. Now do you think the muffin will be ok with some blueberries??? Let me know- I have some cornmeal sitting around…

  7. I meant for a sweeter, breakfast muffin???

  8. Mika – I actually think that these would be great with blueberries. They would add a lot of moistness to the muffin. The plain muffin has a nice sort of rustic texture that I think would be complimented very well by fruit. I’d definately still serve it with honey, though. I think I’ll try adding some blueberries myself!

  9. What do you that maybe blueberries?

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