This was pretty darn good, and I was happy it didn't require a lot of ingredients. I made it because my husband requested cornbread and I didn't have my usual mix, but I did have a bunch of cornmeal on hand (no idea how old it is, but it seemed to be okay). I didn't add the corn or the jalapenos - didn't want to freak out my husband, plus I was serving it with jambalaya which is spicy enough. I ended up adding about 3 tablespoons or so of skim milk because my batter was REALLY thick. I cut the sugar to 3 tsp. I baked mine in a loaf pan for about 40 minutes or so, and it turned out pretty darn good, although not as crumby as the cornbread I get from a package. Nonetheless, the husband was happy! Thanks for the recipe.
Best low fat cornbread yet! I also used less than 1/2 whole wheat flour, and 1/4 c unsweetened applesauce in place of part of the yogurt. You'd never know it was low fat.
Seriously good cornbread that is a bit chewy in a good way. Definitely keeping this for future. I found this recipe by circumstance -- didn't have any of the usual buttermilk so googled for a recipe that didn't require it. <br/><br/>I made mine with a high quality cornmeal and I used greek-style plain nonfat yogurt because that was what I had in my fridge. I used a bit of honey instead of 1/4 c sugar. (Did not have kernel corn or jalapeños but will try those in the future.)
It was okay. It's chewy and sweet and certainly easy to prepare. BUT, it's only good hot with some extra Brummel and Brown slathered on. I guess if I weren't looking for a closer taste to traditional cornbread, I'd be happy with it. I wanted something to break up into my greens, and this just doesn't do the trick. I'm so sorry. I wanted to give a good review, but for me (and I am from the deep south), it's just not a substitute for cornbread.
This was too good to be low-fat! :) I used fat free sour cream instead of yogurt since that's what I had on hand. Also, I added a handful of low fat cheese, used Splenda and egg substitute. Next time I will use mexicorn instead of regular corn for the added color.
I would say this was pretty good considering there is no oil. Also low amount of sugar. I though that I was going to have to go without cornbread on my diet, but this is perfect. I omitted the whole corn and the peppers, since I had none. I then used 1/2 cup of whole wheat flour for 1/2 of the white flour. My family still ate it, with honey, of course!
Half a recipe fits perfectly in my 6 inch cast iron skillet. I'm southern and though this is quite a departure from my "artery clogging" version, it is quite acceptable, especially since I'm trying to manage fat and cholesterol in my diet. This recipe avoids the "yankee" cake-type consistency that most southerners dislike. I did add the corn. Will definitely make again!
I LOVE this cornbread. It is moist and chewy and so easy to make. I used stone ground cornmeal and whole wheat flour and 1 T Splenda granular. Baked it an extra 5 minutes (25 total). My got pretty brown but was not dry. Didn't add the jalapenos. It was even good cold the next day for breakfast. I will be making this often and will never go back to that packaged mix. Thanks Sylvie.
We really liked this, and so easy to put together. I like the fact that it uses yogurt, and may never make cornbread another way. The texture is perfect, and I put it into a 9 inch cake pan, the perfect size, as my square pan was already full of cherry cobbler. A real keeper, and so simple and inexpensive to do!
20 min at 400 degrees....No!!! It took twice as long at 425. Someone needs to check this recipe.