This cornbread recipe contains no oil and tastes very, very good. Serve warm with honey, butter or margarine.

Recipe Summary

prep:
10 mins
cook:
25 mins
total:
35 mins
Servings:
12
Yield:
1 - 8x8 inch pan
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400 degrees F (200 degrees C). Lightly grease an 8x8 inch baking pan.

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  • In a large bowl, mix flour, cornmeal, sugar, soda and salt. Stir in yogurt and eggs. Do not over mix, stir only until well blended. Pour batter into prepared pan.

  • Bake in preheated oven for 20 to 25 minutes, or until center of the bread springs back when gently pressed.

Nutrition Facts

76 calories; protein 3g; carbohydrates 13.6g; fat 1.2g; cholesterol 31.4mg; sodium 281.2mg. Full Nutrition
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Reviews (319)

Read More Reviews

Most helpful positive review

Rating: 5 stars
05/03/2003
This is a simple recipe with delicious results. I added 1/2 cup liquid honey next time I'll add just 1/4 cup as it was a little too sweet. It held well together and was great with baked beans. This is a keeper! Read More
(149)

Most helpful critical review

Rating: 1 stars
06/12/2003
It had a real funny taste to it will not make it again. Read More
(19)
376 Ratings
  • 5 star values: 219
  • 4 star values: 98
  • 3 star values: 29
  • 2 star values: 15
  • 1 star values: 15
Rating: 5 stars
05/02/2003
This is a simple recipe with delicious results. I added 1/2 cup liquid honey next time I'll add just 1/4 cup as it was a little too sweet. It held well together and was great with baked beans. This is a keeper! Read More
(149)
Rating: 5 stars
04/14/2003
Excellent cornbread! I added 1 Tbsp. of oil and 2 Tbsp. of honey, which still kept it lowfat and made it taste even better. Read More
(127)
Rating: 5 stars
04/27/2003
The texture is not crumbly and cake-like but is firmer and denser. It has an excellent flavor and is perfectly moist. It's especially good with fat-free margarine and/or honey. I will make this again. My family likes this better than the higher fat versions. Read More
(116)
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Rating: 4 stars
04/14/2003
This tastes the best warm from the oven. I love the light texture and good corn flavor. Using yogurt with fruit inside gives it added interest and sweetness. Thanks for the fun recipe! Read More
(37)
Rating: 4 stars
09/29/2010
I made this with greek yogurt because it was what I had one hand. The batter was way too thick and the first batch came out very dry. The second time I used greek yogurt with about 1/4 cup milk and 1 tablespoon vegetable oil. It turned out way better with these additions! Read More
(33)
Rating: 4 stars
04/14/2003
Excellent cornbread! My whole family loved it. It was even better than my old recipe that used 1/2 c. oil. Thanks for a great low-fat recipe Maria! Read More
(32)
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Rating: 5 stars
02/07/2011
These were very good for being healthy. It is little drier than I would like but you can't have everything right? Read More
(29)
Rating: 5 stars
12/02/2005
Wow! I'm originally from SC so I'm kinda picky about my cornbread...Mama and Granmama were great cornbread makers. I needed to use up some plain yogurt to I tried this recipe. The only changes I made were to use Splenda in place of the sugar plus a tiny squeeze of honey(less than a tablespoon). I also used a little bit(about a tablespoon) of the new "Enova" oil. It was so good and moist, not too sweet and the texture stayed nice for a couple of days afterwards. We liked the leftover chunks split and toasted with a touch of grated sharp cheddar cheese sprinked on then. I am looking forward to making another batch and adding some chopped fresh jalapenos! Thanks! Read More
(28)
Rating: 5 stars
04/14/2003
I made this late last night to use for johnny cake this morning......it is absoulutely yummy not too sweet and with a good corn flavor. I will make this very often. Thanks for the great recipe! Read More
(25)
Rating: 1 stars
06/12/2003
It had a real funny taste to it will not make it again. Read More
(19)
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