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My review
Yogurt Cornbread
Tiffany
"Cornmeal and whole kernel corn color this loaf a golden color. Yogurt lends it a delightfully sour tang."
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Ingredients
3 h 5 m servings 58 calsOriginal recipe yields 12 servings (1 - 1/2 pound loaf)
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{{model.addEditText}} PrintNutrition Facts
Per Serving: 58 calories; 1.5 g fat; 9.8 g carbohydrates; 1.8 g protein; < 1 mg cholesterol; 200 mg sodium. Full nutrition
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Reviews
Read all reviews 1011 Ratings
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Most helpful critical review
8/26/2003
This was unlike any cornbread I've ever made. It was very dense. Not enough cornmeal or corn for flavor, very plain tasting.
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8/26/2003
This was unlike any cornbread I've ever made. It was very dense. Not enough cornmeal or corn for flavor, very plain tasting.
9/10/2010
I read the reviews for this before I made it, so I added a little bit more water and used one packet of active dry yeast. It came out quite tasty! My husband really enjoyed it and so did I. I...
5/28/2003
Had to debate how many stars to give this. (Really debate - I kept going from 3 to 4 and back.) I made a substitution of defrosted frozen MIXED vegetables for canned corn, and that worked. I ...
12/28/2009
Very dense! I wondered if I had added the yeast? The flavor is good. I think the amount of yeast should have been 1 pkg. yeast or possibly 1 T., not 1 tsp. I used agave syrup in place of the...
3/11/2014
I made this with greek yogurt I made myself and it was so moist and delicious..I really liked it a lot. I always put corn,onion and jalapenos in my "cornkit" cornbread anyways...sooo good! I lik...