Cornbread (Ww Core)
photo by Dreamer in Ontario
- Ready In:
- Mix dry ingredients in a medium bowl.
- Mix liquid ingredients in a small bowl.
- Gently fold the wet into the dry. Pour into a round cake pan, sprayed with Pam. Bake at 375 degrees for 15-20 minutes or until the edges are a golden brown and a toothpick inserted in center comes out clean. Cut into 6 wedges.
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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. <br/><br/>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. <br/><br/>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.
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.<br/><br/>Will surely be making this again.<br/><br/>mollywally :)
I thought this was excellent. I served with recipe #207287. I used non-fat buttermilk in place of the yogurt and sour cream. Everything else was the same. For being free, it made a very tasty meal. If I weren't on core, I would probably use a different recipe, but for dieters this works great and with a little honey butter, I'm sure my family would have eaten it up too.