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
Yogurt Cornbread
Yogurt Cornbread
Prep Time
10 min
Cook Time
20 min
Yield
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 large egg, lightly beaten, room temperature
- 1 cup fat-free plain yogurt
- 1/2 cup fat-free milk
- 1/4 cup canola oil
- 1 tablespoon honey
Directions
- 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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