The Perfect Cornbread
- Ready In:
- 35mins
- Ingredients:
- 8
- Serves:
-
8
ingredients
- 4 tablespoons I Can't Believe It's Not Butter® Spread
- 1 1⁄2 cups cornmeal
- 1 cup flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1⁄4 teaspoon baking soda
- 1 3⁄4 cups nonfat yogurt, plain
- 1⁄2 cup egg substitute
directions
- Preheat oven to 450 degrees.
- Place the I Can't Believe It's Not Butter spread in 9x9 metal baking pan; place in oven just until the spread melts, about 3 to 5 minutes; tilt the pan to coat.
- Meanwhile, in large bowl, combine cornmeal, flour, baking powder, salt and baking soda.
- In medium bowl, with fork, beat yogurt and eggs until blended.
- Add melted spread to the yogurt mixture, then add the yogurt mixture to the flour mixture; stir just until flour is moistened (batter will be lumpy).
- Pour batter into prepared pan.
- Bake until golden at edges and toothpick inserted in center comes out clean, about 25 minutes; serve warm.
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RECIPE SUBMITTED BY
<p>I'm a Can-Do-Ologist who loves fresh, delicious foods... but who hates spending a lot of time in the kitchen since I'm usually cooking for just me. (And I don't like leftovers.) I love experimenting with a blend of new flavors and old favorites, and I am especially fond of thai and eastern spices with tofu and veggies, and of my Mom and Grandma's comfort food recipes.</p>