Low Fat Double Cornbread With Stevia & Yogurt

Total Time
40mins
Prep 10 mins
Cook 30 mins

My mom makes a delicious double cornbread, and I wanted to make some last night but I knew I didn't have all the right ingredients so I improvised this one a bit. It came out moist and I was really pleased! I didn't have enough wheat flour so I used some chickpea flour, but you can also just use regular flour for the whole thing and omit the xanthan gum. I also use So Delicious coconut milk (50 calories per cup, 5g fat) in a lot of my recipes because I don't drink cow's milk anymore, but I'm sure using regular or 2% milk would be fine. Some of the ingredients were not added in the nutrition facts, so here are the facts per serving: Calories: 154, Fat: 1.7, Sat Fat .5, Carbs 27.7, Sodium 410, Fiber 2.6, Sugar 1.7, Protein 8.1.

Ingredients Nutrition

Directions

  1. Spray an 8 or 10" square baking dish with Pam, then preheat the oven to 375 degrees.
  2. Mix the first 4 ingredients together in a large bowl.
  3. Mix all the dry ingredients together in a medium sized bowl except the corn.
  4. Add the dry ingredients to the wet, stir just until moist and then add the corn.
  5. Pour immediately into the baking pan and bake 30-35 minutes.