Skip to main content New<> this month
Get the Allrecipes magazine
Excellent and Healthy Cornbread
Reviews:
December 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!

  1. 361 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
  4.  
    Rated as 3 out of 5 Stars
  5.  
    Rated as 2 out of 5 Stars
  6.  
    Rated as 1 out of 5 Stars