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Country Corn Bread Recipe

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A meal of chili can corn bread is a tradition for our Christmas Eve gatherings at my brother's house. I'm always asked to bring this corn bread—the lightest and fluffiest I've ever tasted. —Burdell Fossum of Plymouth, Minnesota

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Diabetic Friendly

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Country Corn Bread Recipe

Prep/Total Time: 30 min.

Yield: 9 Servings

10 20 30

Ingredients

1 cup all-purpose flour
1 cup cornmeal
1/4 cup sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
1 egg
1 cup (8 ounces) reduced-fat plain yogurt
1/4 cup canola oil

Directions

In a large bowl, combine the flour, cornmeal, sugar, baking soda and salt. Whisk together the egg, yogurt and oil. Stir into the dry ingredients just until combined.
Transfer to an 8-in. square baking dish coated with cooking spray. Bake at 375° for 20-25 minutes or until top is lightly browned and a toothpick inserted near the center comes out clean. Serve warm. Yield: 9 servings.

Nutritional Analysis: One piece equals 207 calories, 8 g fat (1 g saturated fat), 25 mg cholesterol, 226 mg sodium, 30 carbohydrate, 2 g fiber, 5 g protein. Diabetic Exchanges: 2 starch, 1 fat.

Originally published as Country Corn Bread in Light & Tasty December/January 2005, p27

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Reviews for Country Corn Bread

Country Corn Bread

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Reviewed on Oct. 12, 2011 by anaJG

Its ok seemed average, but I would make it again

Reviewed on Jun. 14, 2011 by DOOBIELIZARD

This is so simple to make and very tasty! Excellent with chili or soup.

Reviewed on Feb. 13, 2010 by deemarie515

My sister-in-law shared this recipe we me....it tastes great and very easy to make. Since then, I've shared it with a couple of my neighbors and everyone is raving about it.