Yogurt Cornbread

Cornmeal and whole kernel corn color this loaf a golden color. Yogurt lends it a delightfully sour tang.

Original recipe makes 1 – 1/2 pound loaf

Ingredients

3/4 cup plain yogurt
1/3 cup water
1 tablespoon margarine
2 1/2 cups bread flour
3/4 cup cornmeal
3/4 cup canned whole kernel corn, well drained
2 teaspoons white sugar
1 teaspoon onion powder
3/4 teaspoon salt
1 teaspoon active dry yeast

  • PREP

    5 mins

  • COOK

    3 hrs

  • READY IN

    3 hrs 5 mins

Directions

  1. Place all ingredients in the bread machine in the order suggested by the manufacturer. Select the basic white bread cycle or the whole grain cycle.

Nutrition

Calories: 161 kcal
Carbohydrates: 30.5 g
Cholesterol: < 1 mg
Fat: 2 g
Fiber: 1.5 g
Protein: 5.3 g
Sodium: 200 mg

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