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My review
Excellent and Healthy Cornbread
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MUSCHI7
"This cornbread recipe contains no oil and tastes very, very good. Serve warm with honey, butter or margarine."
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Ingredients
35 m servings 76Original recipe yields 12 servings (1 - 8x8 inch pan)
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Directions
{{model.addEditText}} Print- Preheat oven to 400 degrees F (200 degrees C). Lightly grease an 8x8 inch baking pan.
- 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.
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Reviews
Read all reviews 294348 Ratings
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Most helpful positive review
6/15/2001
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...
Most helpful critical review
11/5/2001
It had a real funny taste to it, will not make it again.
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6/15/2001
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...
4/10/2001
Excellent cornbread! I added 1 Tbsp. of oil and 2 Tbsp. of honey, which still kept it lowfat and made it taste even better.
1/5/2001
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 ...
8/19/2001
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!
6/25/2001
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!
2/6/2011
These were very good for being healthy. It is little drier than I would like but you can't have everything, right?
12/2/2005
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...
7/23/2001
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!
9/28/2010
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 ...