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Yogurt Cornbread

Name: Yogurt Cornbread
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 9 servings.
Ingredients: 1 cup yellow cornmeal; 1/4 cup all-purpose flour; 2 teaspoons baking powder; 1/2 teaspoon salt; 1/4 teaspoon baking soda; 1 large egg, lightly beaten, room temperature; 1 cup fat-free plain yogurt; 1/2 cup fat-free milk; 1/4 cup canola oil; 1 tablespoon honey

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Test Kitchen Approved

Total Time

Prep/Total Time: 30 min.

Makes

9 servings

My husband doesn't like traditional Texas corn bread, so I came up with this recipe. This is the only kind he'll eat. Yogurt makes this variation different from most. —Amanda Andrews of Mansfield, Texas

Yogurt Cornbread Recipe photo by Taste of Home

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Ingredients

1 cup yellow cornmeal
1/4 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1 large egg, lightly beaten, room temperature
1 cup fat-free plain yogurt
1/2 cup fat-free milk
1/4 cup canola oil
1 tablespoon honey

Directions

Preheat oven to 425°. Combine the first 5 ingredients. In another bowl, combine remaining ingredients. Stir into dry ingredients just until moistened. Pour into an 8-in. square baking dish coated with cooking spray. Bake until a toothpick comes out clean, 16-20 minutes.

Nutrition Facts

1 piece: 157 calories, 7g fat (1g saturated fat), 24mg cholesterol, 349mg sodium, 20g carbohydrate (0 sugars, 1g fiber), 4g protein. Diabetic Exchanges: 1-1/2 starch, 1 fat.

Yogurt Cornbread

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