Directions:
- Preheat oven to 475 degrees F.
- Thin the yogurt with water to make 1 3/4 cup.
- In a mixing bowl, combine the dry ingredients and mix well.
- In another bowl, combine the thinned yogurt and egg whites, beat till well blended, then add it to the dry ingredients and mix the bater till blended thoroughly.
- Place the oil in a 9 iron skillet and heat till the oil is hot.
- Pour the oil into the batter, stir well, and pour the batter back into the skillet.
- Bake in the oven till the cornbread is golden brown, about 20 minutes.
- To serve, turn the skillet upside down on a big plate, remove, and cut the cornbread into wedges.
- (To prepare for Cornbread dressing, cool, cut into wedges and freeze until ready to use in recipe. Defrost before continuing.).
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 173.17 Kcal (725 kJ) | ||
| Calories from fat | 31.73 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.53g | 5% | |
|---|---|---|---|
| Cholesterol | 1.97mg | 1% | |
| Sodium | 640.55mg | 27% | |
| Potassium | 165.33mg | 4% | |
| Total Carbs | 28.14g | 9% | |
| Sugars | 1.6g | 6% | |
| Dietary Fiber | 2.25g | 9% | |
| Protein | 7.98g | 16% | |
| Iron | 1mg | 5% | |
| Calcium | 46.8mg | 5% | |
| Amount Per 100 g | |||
| Calories | 194.84 Kcal (816 kJ) | ||
| Calories from fat | 35.7 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.97g | 5% | |
|---|---|---|---|
| Cholesterol | 2.22mg | 1% | |
| Sodium | 720.72mg | 27% | |
| Potassium | 186.02mg | 4% | |
| Total Carbs | 31.67g | 9% | |
| Sugars | 1.8g | 6% | |
| Dietary Fiber | 2.53g | 9% | |
| Protein | 8.98g | 16% | |
| Iron | 1.1mg | 5% | |
| Calcium | 52.7mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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