Total Time
45mins
Prep 20 mins
Cook 25 mins

This is an adopted recipe and is a lowfat twist on southern cornbread. I still prefer my regular skillet cornbread, but if low fat is one of your requirements you might like this one.

Directions

  1. Preheat oven to 400 degrees.
  2. Beat egg whites until soft peaks form.
  3. Mix dry ingredients together in bowl.
  4. Stir in yogurt.
  5. Fold in the egg whites.
  6. Mix well.
  7. Bake at 400 degrees in 8" square or round pan. (I used a cast iron skillet sprayed with cooking spray) for about 20 minutes.
Most Helpful

A big bowl of spicy chili and a slab of cornbread is my definition of comfort food. I made this using whole wheat flour as that was all I had at the moment; to compensate, as experience tells me it absorbs a little more liquid than all purpose flour, I added an extra tablespoon of yogurt to my half batch. Prepared mine in a preheated cast iron skillet and was rewarded with a low rise bread with a crispy exterior and dense and chewy interior. Just perfect for sopping up my chili. Thanks! Made for PAC 2008.

justcallmetoni September 17, 2008

This recipe ended up being flavor less. I followed the directions exactly and I found that they weren't sweet enough and they were kind of bland. I prefer a sweeter cornbread, and was hoping that this would be a good low fat alternative to the recipe that I use most often.

Monique #2 October 17, 2012

Really liked it. Not overly sweet but dense and corny taxing (which I love). Good base for playing with. Next time I will add a little corn, jalapenos, and chili powder.

MsTeechur October 26, 2010

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