- 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
- 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.
Reviews for Yogurt Corn Bread
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"425F is way too much - your cornbread will burn on the outside before it gets cooked, and that's exactly what happened to mine. The other recipe on this site for "Country corn bread" calls for 375F and has about the same ingredients. No reason why it shouldn't work here."
"This is my favorite cornbread recipe! My husband who usually doesn't like cornbread loves this one :-) I typically increase the amount of honey because I like mine sweet - 1/4 cup does it for me."
"I made this and really like it. I like my cornbread thicker though so i baked it in a loaf pan."
"I look forward to making this corn bread again."
"I loved this corn bread recipe. I did only use 2 TBSP. of oil and it turned out perfect."