This cornbread recipe contains no oil and tastes very, very good. Serve warm with honey, butter or margarine.
Original recipe makes 1 – 8×8 inch pan
Ingredients
1 cup unbleached flour
1 cup cornmeal
1/4 cup white sugar
1 teaspoon baking soda
3/4 teaspoon salt
1 cup plain nonfat yogurt
2 eggs, beaten
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PREP
10 mins
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COOK
25 mins
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READY IN
35 mins
Directions
- Preheat oven to 400 degrees F (200 degrees C). Lightly grease an 8×8 inch baking pan.
- In a large bowl, mix flour, cornmeal, sugar, soda and salt. Stir in yogurt and eggs. Do not over mix, stir only until well blended. Pour batter into prepared pan.
- Bake in preheated oven for 20 to 25 minutes, or until center of the bread springs back when gently pressed.
Nutrition
Calories: 117 kcal
Carbohydrates: 21.9 g
Cholesterol: 36 mg
Fat: 1.4 g
Fiber: 1 g
Protein: 4.4 g
Sodium: 281 mg