A tasty cornbread with a whole-wheat bonus is topped with siggi’s yogurt and a molasses pine nut brittle.
This sponsored recipe is brought by siggi’s as part of Food & Nutrition‘s Recipe Roundup program. Click for more recipes.
- 1 5.3-ounce container siggi’s Blueberry Non‑Fat Yogurt
- ½ cup yellow cornmeal
- 1½ cups white whole-wheat flour
- ¼ cup granulated sugar
- 1½ teaspoons baking powder
- 1 teaspoon salt
- 1½ cups skim milk
- 2 eggs
- 6 tablespoons unsalted butter, melted
- 2 tablespoons granulated sugar
- 2 tablespoons blackstrap molasses
- 1 teaspoon butter
- ¼ cup pine nuts
- 1/16 teaspoon vanilla extract
- 1/16 teaspoon baking soda
- ⅛ teaspoon fresh ginger
- 5 small leaves fresh basil, torn
Preheat oven to 425°F with a rack in the middle of the oven. In a medium bowl, whisk together corn meal, flour, sugar, baking powder and salt. In a second medium bowl, whisk together milk and eggs. Add wet ingredients to dry ingredients and stir until just combined. Pour in melted butter and stir until combined.
Use paper from the melted butter to grease an 8-by-8-inch glass baking dish. Pour in batter. Bake for 25 minutes or until lightly browned and a toothpick can be removed cleanly from the center of the dish.
As cornbread bakes, make pine nut brittle: add sugar, molasses and butter to a small pan on medium on the stove for 3 minutes. Stir frequently. Add vanilla, baking soda and pine nuts. Stir to combine and remove from heat. Spread in a single layer on parchment paper on a baking sheet. Allow to cool and harden, then break into shards
Once cornbread has cooled, cut into 16 pieces. Top each piece with yogurt, pine nut brittle and torn basil. Serves 16.
Serving size: 70 grams
CALORIES 180; TOTAL FAT 7g; SAT. FAT 3g; CHOL. 35mg; SODIUM 241mg; CARB. 25g; FIBER 2g; SUGARS 9g; PROTEIN 5g