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.
- 1 cup flour
- 1 cup cornmeal
- 1⁄4 cup sugar
- 1 teaspoon baking soda
- 1⁄2 teaspoon salt
- 1 cup plain nonfat yogurt
- 2 egg whites
- Preheat oven to 400 degrees.
- Beat egg whites until soft peaks form.
- Mix dry ingredients together in bowl.
- Stir in yogurt.
- Fold in the egg whites.
- Mix well.
- Bake at 400 degrees in 8" square or round pan. (I used a cast iron skillet sprayed with cooking spray) for about 20 minutes.
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.
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.
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.