My mom’s cornbread is always a favorite. I make it for our family every couple of weeks. Whenever I bring it to a potluck or gathering I have multiple requests for the recipe. It always turns out so moist and delicious with the perfect golden crust around the edge.
I’m a lifetime WW member and while I’m appreciative of the food freedom I have with the program, I do like to find ways to lower the point value of our favorite comfort foods. I made a simple swap that went completely undetected by my family. I used 1 cup of 0% Greek yogurt instead of 1 cup of sour cream. HERE is the recipe on the WW site if you are a member and want to add it to your app.
Cornbread with Greek yogurt
Prep time
Cook time
Total time
Author: Ginny Logan
Serves: 12
Ingredients
- 1 box Jiffy corn muffin mix
- 2 eggs
- 1 can creamed corn
- 1 can corn (optional)
- 1 cup 0% plain nonfat Greek yogurt
- ¼ cup butter (melted)
Instructions
- Mix all the ingredients together.
- Pour into a greased 8x8 pan.
- Bake at 350 degrees for 45-50 minutes.
- Edges will be golden when it's done. Cut into 12 pieces (5 pts per piece)
If you don’t have Greek yogurt and want to substitute sour cream instead (my mom’s original recipe) then this recipe is 7 points per servings. I’m fairly confident that once you try this you will never make cornbread any other way. I hope you enjoy it as much as our family does. It’s not only delicious, but so easy to make.
Pin it for later: HERE
