Yogurt Corn Bread Recipe

Yogurt Corn Bread Recipe photo by Taste of Home

Read reviews (2)

Rate recipe

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

[X]

Rate Yogurt Corn Bread Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

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