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Excellent and Healthy Cornbread

Reviewed: Aug. 9, 2013
I made this recipe with whole wheat flour and Greek yogurt (it was all I had). I had to add a splash of water (due to thickness of Greek yogurt)- maybe 1/4 cup. Otherwise, I followed the recipe as written. I used it to make corn-dog mini-muffins for my kids and it worked great for that. I just put hot dogs in the middle of each mini-muffin. I especially like that the outside crisps up well and isn't too soft. Also, the cornbread is substantial enough that it holds the hot dogs in place. The kids (ages 2, 4, and 6) ate 3 mini-muffins each, so they must be okay. I thought the cornbread was definitely "healthy-tasting" and could use a little more sweetness. I will try a little honey in it next time.
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