Skinny Cornbread

Low-carb and delicious


    • 1 large egg
    • 1 egg white
    • 3 tablespoons unsalted butter, melted
    • 1 cup plain Greek yogurt
    • 1 (8-1/2-ounce) package country style muffin mix (Jiffy is not a recommended brand for this recipe – too sweet in my opinion).
    • 1 regular can – whole kernel corn, drained
    • 1 regular can – cream-style golden sweet corn


    1. Preheat the oven to 350°F. Lightly coat an 8 x 8-inch baking dish with cooking spray.
    2. In a large mixing bowl, whisk together the egg and egg white. Stir in the melted butter and the Greek yogurt.
    3. Stir in the corn muffin mix, whole kernel corn, and golden sweet corn.
    4. Pour into the baking dish and bake for 35 to 40 minutes, or until the center is set and the top is lightly golden brown.


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