Cornbread Casserole – no oil added!

Cornbread Casserole - no oil added!

Cornbread Casserole – no oil added!

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

3 eggs

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.

Recipe Notes:

Wouldn’t this be wonderful served with a bowl of chili?!  Hey…there’s an idea!

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