Thursday, September 4, 2014

Cornbread muffins! Simply Filling

I made these this morning to have one for breakfast. It was so good :)

Cornbread


Directions:

Mix dry ingredients in a medium bowl.
Mix liquid ingredients in a small bowl.
Gently fold the wet into the dry. 
I made them into 6 muffins.
Bake at 375 for 15-20 minutes.

Recipe from: food.com
Forwarded to me from Jennifer Aaronson Stewart ;)

13 comments:

debbiek said...

These are really good!

Suzanne said...

I'm glad you liked them!

Jennifer Tarazona said...

Do you think I could skip the sour cream? I don't have any :(

Suzanne said...

I have substituted Plain Greek yogurt. You could use all light yogurt but you'd need less because it's runnier.

Kay Knapp said...

Suzanne, you are amazing. I made these tonight with Turkey Black Bean Chili and my husband loved them. They are a definite "Make Again". That would be a A++++. I just wanted to tell you how much I appreciate you and your recipes. Thanks Again

Suzanne said...

I'm so glad you took a chance and tried them :)

Amy Basso said...

Thanks for sharing! I love trying new Simply Filling Recipes!

Ida said...

I tried an experiment today, I have a new love, an automatic pressure cooker, called an Instant Pot. I made your cornbread recipe but sprayed a 7 in springform pan, covered it and put it in my pressure cooker for 22 minutes. The cornbread came out very moist and wonderfully dense!

Suzanne said...

Thanks for letting me know Ida! I just bought one of those myself :)

another anonymous coward said...

Do you think this would work with a cup of homemade Greek yogurt, in place of the yogurt and sour cream?

Suzanne said...

Absolutely! I've done that when I didn't have the regular ingredients

Anonymous said...

I think I would probably use honey instead of splenda
Kim B

Ashley in NY said...

OMGOODNESS! If the finished product tastes as good as the raw...these are great. As a WW member doing simply filling, Thank you. I used Non-fat Greek Yougurt. They are great.

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