Ingredients
- Note: This cornbread is very slightly sweet. If you'd like it less sweet, use 4 Tbsp instead of 6 Tbsp sugar.
- 3/4 C cornmeal
- 1 C unsifted flour
- 6 Tbsp sugar
- 2 t baking powder
- 1/2 t baking soda
- 1/4 t salt
- 1 C plain nonfat yogurt (can use lowfat or whole milk yogurt also)
- 1/4 C lowfat milk
- 1 egg, beaten
- 2 Tbsp. unsalted butter, melted
Directions
Preheat oven to 425 F for a regular pan and 400 F for a dark pan.
Lightly grease an 8"x8" pan.
In a large bowl, mix the dry ingredients together.
In another large bowl, mix the wet ingredients together.
Make a well in the center of the dry ingredients and pour in the wet ingredients. Mix until just blended. DO NOT OVERMIX!
Pour batter into the prepared pan.
Bake in the middle of the oven for around 20 minutes, or until the center of the bread springs back when gently pressed. Top should be golden brown. Serve hot.
Makes 12 - 16 servings.
For 16 servings: Approx. 1.7 gr (saturated) fat per serving
For 12 servings: Approx. 2.3 gr (saturated) fat per serving
Print this recipe
Submitted 9/29/05.
Source: www.recipecircus.com/recipes/merstar/
Submitted By: Meryl
merstarunicorn11@hotmail.com
MOIST CORNBREAD - LOWFAT