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!
- 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%)
- 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!