Tuesday, May 4, 2010


If you're my husband, you can't have taco salad without cornbread! The problem I have with cornbread is that it's just as much dessert as it is "bread" once you slather it in butter and drown it with honey. In an effort to make it more of a side dish, I looked around the internet for a recipe that didn't use half a cup of butter, 4 eggs or a ton of sugar. I found this recipe on cooks.com. There are obviously more decadent versions of cornbread muffins out there, but if you want a healthier, lower-fat option, here you go.


1 C. yellow corn meal
1 C. all purpose flour
2 1/2 tsp. baking powder
1/3 C. sugar
1 tsp. salt
1 egg, beaten
1 C. milk (I used skim)
3 Tbsp. melted butter

Preheat oven to 375.

Spray muffin tin with cooking spray or use muffin cups.
In medium bowl, combine first 5 ingredients and mix well. Make well in center and add the beaten egg, milk and melted butter. Stir until combined, but don't over mix!
Divide batter evenly into muffin tin.
Bake for 19-21 minutes or until toothpick inserted in middle comes out clean.

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