Total TimePrep/Total Time: 30 min.
- 1 cup yellow cornmeal
- 1/4 cup all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 1 large egg, lightly beaten
- 1 cup fat-free plain yogurt
- 1/2 cup fat-free milk
- 1/4 cup canola oil
- 1 tablespoon honey
- Preheat oven to 425°. Combine the first five ingredients. In another bowl, combine remaining ingredients. Stir into dry ingredients just until moistened. Pour into an 8-in. square baking dish coated with cooking spray. Bake until a toothpick comes out clean, 16-20 minutes.
Nutrition Facts1 piece: 157 calories, 7g fat (1g saturated fat), 24mg cholesterol, 349mg sodium, 20g carbohydrate (0 sugars, 1g fiber), 4g protein. Diabetic Exchanges: 1-1/2 starch, 1 fat.
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Mar 11, 2016
Love this cornbread! I've been looking for a moist recipe and this is it. I will search no more. By the way I think the 425 temperature should be fine. I did set my oven to 400 and it was just right.
Dec 21, 2015
I've been making this recipe for a long time - actually wont make any other. No alterations and it is perfect - moist and right flavor that lets the cornmeal shine. I think the yogurt, thick Greek with-fat, is the trick. I've made it with no fat Greek yogurt, too, but we aren't on that bandwagon any longer. I've never had an issue with the suggested bake temperature.
Nov 26, 2014
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.
Nov 2, 2014
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.
Oct 5, 2014
I made this and really like it. I like my cornbread thicker though so i baked it in a loaf pan.
Sep 30, 2014
I look forward to making this corn bread again.
May 7, 2012
I loved this corn bread recipe. I did only use 2 TBSP. of oil and it turned out perfect.
Nov 22, 2011
This is very unique cornbread. We enjoyed it.