Yogurt Corn Bread Recipe

Yogurt Corn Bread RecipePhoto by: Taste of Home Yogurt Corn Bread Recipe Rating 5

My husband doesn't like traditional Texas corn bread, so I came up with this recipe. This is the only kind he'll eat. Yogurt makes this variation different from most. —Amanda Andrews of Mansfield, Texas

This recipe is:

Healthy

Quick

Diabetic Friendly

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Yogurt Corn Bread Recipe
  • Prep/Total Time: 30 min.
  • Yield: 9 Servings
10 20 30

Ingredients

  • 1 cup yellow cornmeal
  • 1/4 cup all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1 egg, lightly beaten
  • 1 cup (8 ounces) fat-free plain yogurt
  • 1/2 cup fat-free milk
  • 1/4 cup canola oil
  • 1 tablespoon honey

Directions

  • In a large bowl, combine the first five ingredients. In another bowl, combine the egg, yogurt, milk, oil and honey. Stir into dry ingredients just until moistened. Pour into an 8-in. square baking dish coated with cooking spray. Bake at 425° for 16-20 minutes or until a toothpick comes out clean. Yield: 9 servings.

Nutritional Analysis: One piece equals 157 calories, 7 g fat (1 g saturated fat), 24 mg cholesterol, 349 mg sodium, 20 g carbohydrate, 1 g fiber, 4 g protein. Diabetic Exchanges: 1-1/2 starch, 1 fat.

Originally published as Corn Bread Squares in Light & Tasty February/March 2003, p29

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Reviews for Yogurt Corn Bread (2)

Yogurt Corn Bread Recipe

Yogurt Corn Bread

Tell us what you think of this recipe.
Did you modify it? Would you make it again? Rate it today! >


Reviewed on May. 07, 2012 by rhobleymattson

I loved this corn bread recipe. I did only use 2 TBSP. of oil and it turned out perfect.


Reviewed on Nov. 22, 2011 by ad554836

This is very unique cornbread. We enjoyed it.

 
 
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