Community Pick
Low Fat Cornbread
photo by Mika G.
- Ready In:
- 25mins
- Ingredients:
- 9
- Serves:
-
16
ingredients
- 236.59 ml flour
- 236.59 ml cornmeal
- 59.14 ml sugar (more or less to taste)
- 4.92 ml baking soda
- 2.46 ml salt
- 236.59 ml plain nonfat yogurt
- 2 eggs, beaten (or 1/2 cup egg substitute)
- 118.29 ml whole kernel corn, drained (optional)
- 118.29 ml jalapeno pepper, chopped (optional)
directions
- Preheat oven to 400 degrees F.
- In a medium mixing bowl, combine dry ingredients.
- Stir in yogurt and eggs. If using stir in corn and jalapeno peppers.
- Pour into 8 inch square pan sprayed with cooking spray (or use a cast iron skillet).
- Bake for approximately 20 minutes.
- Best served warm.
Reviews
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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.
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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.)
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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.
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I have never reviewed a recipe before but here goes...This bread turned out EXCELLENTLY. I brought it to a dinner party last night and everyone loved it. I was intrigued by cooking the bread in a cast iron pan...it reminded me of the no knead bread that I cook in the dutch oven. The only complaint that I read before making the bread was that it was slightly dry. This is what I did to compensate for it being reportedly dry:<br/><br/>1. I used liquid honey instead of sugar (i used what was called for)<br/>2. I used creamed corn instead of niblets (i actually ended up using 3/4 of a normal sized can) <br/>3. I used a cast iron dutch oven with a lid to cook the bread in....I preheated the oven to 400 with the dutch oven inside. Once the oven was preheated I pulled out the dutch oven and lined it with parchment paper...trimmed it so that the lid would fit. I then dumped the batter inside of the dutch oven...replaced the lid and placed it in the oven. ****USE OVEN MITS WHEN PUTTING IN THE PARCHMENT PAPER*** I let the bread cook for 20 mins and then checked it...it was not done (I am assuming because it was cooked with the lid on??) Anyways, I let it cook for another 5 mins and then took the lid off and let it cook for another 5 after that to let the top brown up. It was perfect!! Depending on your oven it may be too much or too little...just keep checking. <br/><br/>Another tip I would suggest...if you feel your batter is too thick keep adding the cream corn to the batter a little at a time. It worked for me. <br/><br/>ENJOY!!
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Tweaks
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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.)
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Great recipe. The fresh corn seems really necessary to me. I made the following changes according to my stuff on hand: maple syrup instead of sugar, and reduced the yogurt by that amount; liquid egg whites; fresh corn shaved off the cob (uncooked), and a generous sprinkle of brown sugar over the top for a sweet crunch. Halved the recipe and cooked for 25 min in toaster oven.
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RECIPE SUBMITTED BY
-Sylvie-
Dewsbury, West Yorkshire
Hi, I'm 31 and cooking and living in England. I was born in Germany and that's where I grew up and lived until I came to the UK to go to University in 1998.
I never went back to live in Germany, even though all my family is still there.