- 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.
Originally published as Corn Bread Squares in Light & Tasty February/March 2003, p29
Reviews for Yogurt Corn Bread
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Reviewed May. 7, 2012
I loved this corn bread recipe. I did only use 2 TBSP. of oil and it turned out perfect.
Reviewed Nov. 22, 2011
This is very unique cornbread. We enjoyed it.