Chef-Boy-I-Be Illinois' Moist and Healthy Cornbread |
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Prep Time: 5 Minutes Cook Time: 25 Minutes |
Ready In: 30 Minutes Servings: 6 |
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I love corn bread. Not the stuff out of a box, but the real thing. I went to make some last night and discovered I had no baking powder! So I looked in my Joy of Cooking for substitutions for baking powder, and the resulting corn bread was the best I've tasted. Try it, I think you'll agree! Ingredients:
1 cup yellow cornmeal |
1 cup white flour |
1/4 cup sugar |
1/2 teaspoon baking soda |
1 teaspoon salt |
1 cup plain nonfat yogurt |
1/4 cup light sour cream |
1 egg |
Directions:
1. Preheat oven to 400°F.
2. Sift together the corn meal, flour and sugar.
3. Mix the baking soda with the yogurt sour cream and egg.
4. Combine the yogurt mixture into the corn meal mixture. The batter will be thick, but don't worry.
5. Pour mixture into greased (PAM) 8 inch square pan.
6. Bake for 20-25 minutes until a toothpick inserted in center comes out clean.
7. NOTE: For a more savory corn bread, omit the sugar and try adding any combination of following - crumbled bacon, shredded cheese, green chilies.
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