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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 24 |
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This cornbread recipe uses fat free yogurt instead of eggs and I substituted half the flour with whole wheat. It's a lighter cornbread and very low in fat, but still moist. Ingredients:
2 cups cornmeal |
1 cup whole wheat flour |
1 cup unbleached flour |
1/2 cup sugar |
2 tsp baking powder |
1 1/2 tsp salt |
4 eggs, beaten |
2 cups fat free yogurt |
Directions:
1. Lightly grease 13x9 baking dish and preheat oven to 400 degrees.
2. Combine all dry ingredients in a large bowl. Add yogurt and beaten eggs, mix just until combined. Pour into prepared pan.
3. Bake for 20-25 minutes or until center springs back when pressed lightly.
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