Yogurt Cornbread
TOTAL TIME: Prep/Total Time: 30 min.
YIELD: 9 servings.
My husband doesn't like traditional Texas cornbread, 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
Ingredients
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1 cup yellow cornmeal
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1/4 cup all-purpose flour
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2 teaspoons baking powder
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1/2 teaspoon salt
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1/4 teaspoon baking soda
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1 large egg, lightly beaten, room temperature
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1 cup fat-free plain yogurt
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1/2 cup fat-free milk
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1/4 cup canola oil
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1 tablespoon honey
Directions
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1.
Preheat oven to 425°. Combine the first 5 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 Facts
1 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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