This yummy cornbread not only tastes great, but is also a relatively healthy recipe…you can indulge without the guilt.  Enjoy!

 

Dry ingredients to mix together

1 ¼ cup flour

¾ cup yellow cornmeal

3 teaspoons baking powder

½ teaspoon salt

¼ cup sugar

 

Liquid ingredients to mix together

1 cup fat free vanilla yogurt

4 tablespoons canola oil

2 egg whites

½ teaspoon baking soda (I know…this isn’t a liquid, but it will be added to the liquid ingredients)

 

  • Preheat oven to 350 degrees.  Put all of the dry ingredients (except baking soda) in a large mixing bowl.  Mix thoroughly. 
  • In another bowl, thoroughly mix together the liquid ingredients.  Stir in the baking soda…then wait until you see a few small bubbles.
  • Fold the liquid ingredients into the dry ingredients, and mix with a spoon until combined.  The batter will be a little stiff…that’s okay.  If you think it’s too dry, you can add a bit more yogurt (or milk) by the tablespoonful until you get the desired consistency.
  • Spoon into a lightly greased 9-inch square baking dish.
  • Bake 20-25 minutes or until golden brown and a toothpick inserted into the center comes out clean.
  • This recipe doubles nicely…just bake in a 9x13 inch baking dish and increase the baking time to 30-35 minutes.

 

Variations

Some people say that this version is really good with blueberries mixed in…just add 1 cup berries to the mix.  I’m also told that you can substitute some of the white flour with whole wheat flour…perhaps a ¼ cup.  I haven’t tried either of these, but will someday.

 

You can also use this recipe to make corn muffins!  Bake for 20-25 minutes and, as mentioned above, it must pass the toothpick test.