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September 13, 2021 | Recipes | Healthy You
Great with soup or for breakfast.
Chili and cornbread are two peas in a pod. The cornbread in this recipe is slightly sweetened from the corn and it works so well with a savory chili. Need a new healthy chili recipe? Give this veggie chili a try for dinner tonight.
Serves 12
Preheat oven to 375 degrees.
In a small bowl mix together the corn, egg substitute, Greek yogurt and scallions. Add hot sauce if you’d like.
In a large bowl, combine flour, cornmeal, sugar, baking soda and salt until mixed well.
Add the contents of the small bowl to the large bowl and stir until mixed thoroughly.
Line a 12-cup muffin pan with baking cups and/or spray with nonstick spray. Evenly distribute muffin batter among the cups.
Bake in the oven for 15-20 minutes, until muffins are firm and light golden brown. Allow to cool for a few minutes and then enjoy.
Nutrition Facts (per serving):
70 calories, 0g fat, 15g carbohydrates, 4g protein, 135g sodium
Recipe from Cecelia Jacobson, Registered Dietitian for the Oregon Heart and Vascular Institute at PeaceHealth Sacred Heart Medical Center at RiverBend.
Chili and cornbread are two peas in a pod. The cornbread in this recipe is slightly sweetened from the corn and it works so well with a savory chili. Need a new healthy chili recipe? Give this veggie chili a try for dinner tonight.
Serves 12
Preheat oven to 375 degrees.
In a small bowl mix together the corn, egg substitute, Greek yogurt and scallions. Add hot sauce if you’d like.
In a large bowl, combine flour, cornmeal, sugar, baking soda and salt until mixed well.
Add the contents of the small bowl to the large bowl and stir until mixed thoroughly.
Line a 12-cup muffin pan with baking cups and/or spray with nonstick spray. Evenly distribute muffin batter among the cups.
Bake in the oven for 15-20 minutes, until muffins are firm and light golden brown. Allow to cool for a few minutes and then enjoy.
Nutrition Facts (per serving):
70 calories, 0g fat, 15g carbohydrates, 4g protein, 135g sodium
Recipe from Cecelia Jacobson, Registered Dietitian for the Oregon Heart and Vascular Institute at PeaceHealth Sacred Heart Medical Center at RiverBend.