Corn Bread So Good You Don’t Miss the Butter!
This recipe was based on my stepmother’s cornbread casserole recipe my family used to enjoy around the holidays. When I was young my brothers and I would beg her to make it and we were amazed at how it tasted like dessert! When I grew up and asked for her recipe to make for my own family I discovered the secret… anything with that much butter, sour cream and sugar was bound to taste heavenly!! I was determined to give this casserole a healthy makeover and after many attempts I perfected it. My family was so impressed we concluded it “tastes so good you don’t miss the butter”. I hope you and your family enjoy this healthier swap this holiday season!
2 boxes Jiffy Cornbread
1/2 cup almond milk
1 can cream corn
2/3 cups plain non-fat Greek yogurt (Chobani)
1/3 cup Splenda
Preheat oven to 425
Spray Glass pan (11 x 7) or muffin tins with Pam (recommend Butter Flavor)
In a large bowl combine 2 boxes of jiffy cornbread, almond milk, eggs, creamed corn, Greek yogurt and splenda and mix well. Pour batter into greased pan.
Bake for 20-25 minutes until set and edges are golden brown. Enjoy!