2 Ingredient Cornbread

You know sometimes I want to be all like, “no carbs!”  “I’m cutting out sugar!”

Then, I wake up, realize I’m crazy, and think “mmmm cornbread”

In general I don’t think carbs are all that great for you, and sugar most definitely isn’t.  But, I really do believe life is about balance.  So, I made cornbread.  And ate cornbread.  LOTS of cornbread.  But made it a bit healthier.  I eliminated the oil and butter, and instead used greek yogurt!  My new favorite thing!  So I think as long as you don’t over do it, you’re good!  So go make this cornbread, don’t feel guilty about it, and enjoy a glass of wine while you’re at it!  Cheers!


2 Ingredient Cornbread
Prep time
Total time
Serves: 6
  • 1 8½ oz Box Jiffy Corn Muffin Mix (this is the old school, blue and white small box)
  • 1 8 oz tub of greek yogurt (I used 0%)
  1. Mix together. Bake according to box instructions. I used a pre-heated cast iron pan, and cut into 6 portions. You could easily make into 6 muffins as well!
Nutrition Information
Calories: 166


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