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Yogurt Corn Bread Recipe
Yogurt Corn Bread Recipe photo by Taste of Home

Yogurt Corn Bread Recipe

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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
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:9 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 9 servings

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

Nutritional Facts

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.

Directions

  1. 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.
Originally published as Corn Bread Squares in Light & Tasty February/March 2003, p29

Nutritional Facts

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.

Reviews for Yogurt Corn Bread

AVERAGE RATING
   (3)
RATING DISTRIBUTION
5 Star
 (3)
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MY REVIEW
Reviewed May. 7, 2012

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

MY REVIEW
Reviewed Nov. 22, 2011

This is very unique cornbread. We enjoyed it.

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