Adapted from Fannie Flagg’s Original Whistle Stop Cafe Cookbook’s “Old-Fashioned Cornbread”with significant substitutions (yogurt for buttermilk, oil for bacon drippings) and additions.
Makes 24 muffins
Ingredients
2 cups cornmeal
1 teaspoon baking soda
2 teaspoon salt
3 egg whites (if using All Whites Egg Whites: 1/3 cup + 3 tablespoons)
2 cup nonfat vanilla yogurt (or 2 cups plain nonfat yogurt + 2 tablespoons sugar)
2 teaspoons hot sauce
1/4 cup vegetable oil
1 cup corn kernels (fresh or frozen)
1 green pepper (chopped)
2 ounces extra sharp cheddar (crumbled)
Method
- Preheat oven to 400 degrees F.
- Combine dry ingredients (cornmeal, baking soda, salt) and make a well in the center.
- Combine egg whites, yogurt, and oil, and mix well.
- Add to dry ingredients and beat with a spoon until smooth.
- Add hot sauce, peppers, corn and cheese, and mix into batter.
- Grease the muffin pans or line with paper cups.
- Spoon batter into each cup, filling it to 1/2-2/3 full.
- Bake for 15-20 minutes, until a toothpick inserted into 1 or 2 of the muffins comes out clean.
- Let cool for a few minutes before taking out of the pan. Serve hot.
(With 24 muffins, each serving is worth 2 points in Weight Watchers)
