“Cornbread or cornbread muffins, with yogurt, stevia, and fresh green chiles.”
READY IN:
45mins
SERVES:
8
YIELD:
1 Bread
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 375.
  2. Mix dry and wet ingredients in separate bowls except the corn and chile.
  3. Clean the chile, remove the seeds and dice them.
  4. Stir the two bowls of wet and dry ingredients together and add the vegetables last.
  5. Pour into a round cake pan and bake for 30-35 minutes. If using mini muffin pans, bake for 15-18 minutes.

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