I’ve been having so much fun with my Greek yogurt substitutions, that I thought I’d try my hand at inventing a cornbread casserole recipe. I guess you’re never too old to play with your food!
The result of my “no oil” recipe, was a moist, dense cornbread, This would not be a recipe I would make for company, but in watching my waste-line and trying to get some healthy substitutions incorporated into our daily eats, this definitely worked.
1 cup flour
1 cup cornmeal
1/8 cup sugar
1 teaspoon baking soda
3/4 teaspoon salt
1 teaspoon chili powder
2 tablespoons dried onion flakes
1 cup Greek low fat yogurt
1 -15 oz. can of whole kernel sweet corn
Preheat the oven to 400 F.
Mix the flour, cornmeal, sugar, baking soda, salt, chili powder & onion flakes. In a small bowl, beat the eggs and yogurt together, then stir in the corn. Add the corn mixture to the dry ingredients until just mixed.
Pour into a 9″ cast iron skillet which has been oiled or sprayed with non-stick spray. Bake for about 20-25 minutes, or until cooked through.
Wouldn’t this be wonderful served with a bowl of chili?! Hey…there’s an idea!