I think I may be getting a cold-BUMMER.  The temperatures have been rather inconsistent lately due to the changing of seasons.  If I had my way it would be summer all the time.  I have no use for winter weather.  On a better note, the workers are FINALLY here working on our patio getting ready for the concrete.  They have been taking ‘baby steps’ so we are ready for it to be finished.  Feeling a tad better this morning, loaded up on vitamin C and ready to get started prepping for this evenings meal.

I didn’t feel 100 percent so we had leftover sausage and cabbage for dinner last night but I did make some cornbread to go with it.  Normally I would make it from scratch and use buttermilk because it does make the best cornbread, however, this time I used a combination of low-fat milk and low-fat yogurt.  I think that using the yogurt gave the bread a soft, fluffy texture.  I want to try a few variations of these before the holidays because we always have cornbread on the table.

  • img_44311 package cornbread mix
  • 1/2 cup plain low-fat yogurt
  • 1/4 cup low-fat milk
  • 1 egg
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon red pepper
  • 1/4 teaspoon black pepper
  • olive oil

Preheat oven to 425 degrees F. Mix all ingredients together.  Batter should be firm and sticky.  Heat oil in iron skillet.  Using an ice cream scoop drop into hot oil and cook until bottoms are set.  Transfer to oven and bake until s are brown.  I basted these with a little oil to make them brown faster and so they didn’t become dry.

Have a wonderful day!!

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