Cornbread muffins: bake in regular or mini muffin tin (grease bottoms of muffin cups or line with paper baking cups)
WW cornbread with creamed corn: decrease buttermilk to 1/2 cup and add 1 (14 ounce) can creamed corn (4SP)
No buttermilk? substitute regular milk or your favorite non-dairy milk, omit the baking soda and increase baking powder to 3 teaspoons
Moister? add 1/2 cup unsweetened applesauce
Richer corn bread? add 1/4 cup melted butter and an additional egg
Skillet corn bread? Cook in a greased 8 or 9-inch cast iron skillet that you have preheated in the oven until hot. Being careful to use often mitts and not burn yourself, pour the batter into the hot skillet. (It will with bubble and sizzle and form a crispy crust as it bakes).
Spicy cornbread – stir in one can (4.5 ounce) diced mild green chiles, drained and 1/2 cup shredded reduced fat pepper Jack cheese before baking. (4SP)
Sweeter corn bread – increase sugar/sweetener to 1/2 cup
Yankee Corn Bread Variation (Betty
**Sub gluten free flour for self rising- just add 1 teas baking powder and 1/4 teaspoon salt
**Sub almond flour with ½ teaspoon baking powder
— —Dough was very sticky as written
Cooked it and mashed it out over the rest of the 9x13 after it was cooked a bit. Had to add more flour to get it into the baking dish:(
The lemon flavor is bright, but it’s a little light, so I recommend topping the cake with lemon glaze to really amp up that flavor. The lemon glaze is just lemon juice, a splash of vanilla, and confectioners’ sugar. Easy!
I can see this yogurt cake becoming the base of many other flavors like strawberry yogurt cake (swap the lemon juice for milk and use only chopped strawberries) or lemon coconut yogurt cake (skip the berries, add 1 cup sweetened shredded coconut, and 1 teaspoon coconut extract). Those are just 2 initial ideas. Get creative!