Simple Cornbread (with less fat!)
This lower-fat cornbread is moist and flavorful – you’ll never have to go back to the butter-heavy cornbread of the past.
- 1 cup flour
- 1 cup cornmeal
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 1 cup plain nonfat yogurt (or use vanilla and omit sugar)
- 1/4 cup sugar (omit if using vanilla yogurt)
- 2 eggs
Preheat oven to 400. Grease an 8×8” pan.
In a large bowl, combine flour, cornmeal, baking soda, and salt. Mix thoroughly. In a separate medium bowl, combine yogurt, sugar, and eggs, mixing well. Add the yogurt mixture to the flour mixture and stir until just combined.
Pour batter into prepared pan and bake 20-25 minutes, until the bread is lightly browned and springs back when gently poked in the center.