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
Recommended: 30 Timeless Family Recipes
- 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
- 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.
Originally published as Country Corn Bread in Light & Tasty December/January 2005, p27
Reviews for Country Corn Bread
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Reviewed Oct. 12, 2011
"Its ok seemed average, but I would make it again"
Reviewed Feb. 13, 2010
"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."