8 Reviews

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.

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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.

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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.

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MsTeechur October 26, 2010

This turned out PERFECTLY! I made it in a 8" cake pan (a rather thick one tho) half sugar and half splenda. I made this in a convection oven so I baked the bread at 375 for about 30 min. I'm throwing out my other cornbread recipes right now. Thank you! [made for photo tag]

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EyesForASkinnyFuture August 20, 2009

Excellant cornbread. Not dry at all. This is one of my PAC-06 recipes. I like the fact that it is lowfat too. Thanks Susie :)

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Shirl (J) 831 September 29, 2006

I did find this a bit dry. I think I`ll use it for a corn bread stuffing. It was good, taking into consideration it`s very low in fat. I just see many putting slabs of butter on it. I did make it in my iron skillet. Maybe to moisten it add some veggies like diced onions, or peppers. I`d say cheese but that defeats the purpose of low almost no fat recipe.

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Rita~ April 17, 2006

Great cornbread recipe! I used one whole egg instead but that was the only change I made. Fantastic dense cornbread with the perfect amount of crumb! Thanks for sharing!

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Mama's Kitchen (Hope) March 28, 2006

Thanks for posting this simple and low fat recipe! I made everything as stated, apart from halving the recipe. It makes a nice cornbread with a crusty outside and a dense inside. the only thing I found a little confusing was that it says egg white in the list of ingredients and egg substitute in the directions. I used real egg white and added it as steted together with the yoghurt.

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-Sylvie- September 28, 2005
Cornbread (Low Fat)