I made this and it was very good. I could not find any fat free sugar free yogurt or fat free sour cream (lame town I live in), so I used light sour cream and it was moist and I did add some hot sauce to the mix. I used muffin tins, and it made six muffins and it cooked for 20 minutes on the lowest rack of the oven.
Will surely be making this again.
We have made this 3 times with great results. The 1st time, I had no yogurt so made buttermilk with milk and vinegar to substitute. The 2nd time I used a cup of sour cream with no yogurt. This last time, I had the correct ingredients. It was good for time 1 and 2 but outstanding for this 3rd time.
I used House Autry Medium white cornmeal, omitted the Splenda and used regular sour cream-not fat free. Each time, I melted bacon grease in my small iron skillet prior to pouring in the batter. Delicious but not low cal.....Baked at the 375 degrees but it took about 30-35 minutes to bake.
Super recipe. Thanks for sharing. Since I have been unable to eat wheat for about 5 years, this is the best cornbread I have made. My grown kids and the young grandkids love it too.
This is good but a little too sweet for my taste and I found the splenda taste to be too strong. Next time I would use sugar instead of Splenda and reduce the quantity of sweetener. Made for Keep That Resolution: Lite and Low Recipes Event
This is a great recipe. My family loves it. It is also great from my gluten free son!
Delicous and very easy to prepare. I added a small 4oz can of diced green chilies for some extra flavor. I doubled the recipe and poured into a 12 cup muffin tin. The cornbread bakes up beautifully and has a nice moist texture to it.
I loved this recipe. It was awesome. I've made it twice in one week. A good addition to any meal :) Thanks for sharing. Delicious!
I'm not on WW, but I'm trying to keep my caloric intake low, and this is a perfect cornbread recipe to cure my carb craving! I can get a big fulfilling slice for under 100 calories, what's not to love! I use Egg Beater and depends what I have on hand, I'll use either all yogurt or all sour cream, and always turns out delicious. Sometimes I even mix in berries or sausages to change it up. Two thumbs up for this recipe!
I had never tried cornbread before but I will be making it again. It was lovely. Thanks for sharing.
This was wonderful! It was alot better than other Core cornbread recipes I have tried. It takes just like Jiffy! DH even ate it! I did add a little extra splenda just for personal taste. Thanks for the recipe!
This is really good. I followed the recipe as stated except I only used 1/8-1/4 cup of splenda. Thanks, my husband requests this every week!