-
-
My review
Excellent and Healthy Cornbread
MUSCHI7
"This cornbread recipe contains no oil and tastes very, very good. Serve warm with honey, butter or margarine."
Added to shopping list.
Go to shopping list.
Ingredients
35 m servings 76 calsOriginal recipe yields 12 servings (1 - 8x8 inch pan)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print-
Prep
-
Cook
-
Ready In
- 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.
Nutrition Facts
Per Serving: 76 calories; 1.2 g fat; 13.6 g carbohydrates; 3 g protein; 31 mg cholesterol; 281 mg sodium. Full nutrition
Share
Similar recipes
Reviews
Read all reviews 289343 Ratings
-
-
-
-
-
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.
Most helpful
Most positive
Least positive
Newest
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 ...