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Ingredients
| enriched white cornmeal: 1 1/2 cups |
| all-purpose flour (unsifted): 3 Tbl |
| baking soda: 1 tsp |
| salt: 1 tsp |
| nonfat plain yogurt: 1 cup |
| eggs: 2 (whites) |
| vegetable oil: 1 Tbl |
Light Cornbread
Credit: Food.com
User rating:
-
Prep Time
15 min -
Cook Time
35 min -
Servings
5 serving(s)
Tags
- 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.).