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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 16 |
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Delicious cornbread that won't clog your arteries. I've adopted this recipe as it didn't have a loving owner. I have made it myself and you can read my comments in my review! I have updated the cooking time and added optional ingredients. Ingredients:
1 cup flour |
1 cup cornmeal |
1/4 cup sugar (more or less to taste) |
1 teaspoon baking soda |
1/2 teaspoon salt |
1 cup plain nonfat yogurt |
2 eggs, beaten (or 1/2 cup egg substitute) |
1/2 cup whole kernel corn, drained (optional) |
1/2 cup jalapeno pepper, chopped (optional) |
Directions:
1. Preheat oven to 400 degrees F.
2. In a medium mixing bowl, combine dry ingredients.
3. Stir in yogurt and eggs. If using stir in corn and jalapeno peppers.
4. Pour into 8 inch square pan sprayed with cooking spray (or use a cast iron skillet).
5. Bake for approximately 20 minutes.
6. Best served warm.
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