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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 9 |
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My husband doesn't like traditional Texas corn bread, so I came up with this recipe. This is the only kind he'll eat. Yogurt makes this variation different from most. Amanda Andrews of Mansfield, Texas Ingredients:
1 cup yellow cornmeal |
1/4 cup king arthur unbleached all-purpose flour |
2 teaspoons baking powder |
1/2 teaspoon salt |
1/4 teaspoon baking soda |
1 egg, lightly beaten |
1 cup (8 ounces) fat-free plain yogurt |
1/2 cup fat-free milk |
1/4 cup canola oil |
1 tablespoon honey |
Directions:
1. In a large bowl, combine the first five ingredients. In another bowl, combine the egg, yogurt, milk, oil and honey. Stir into dry ingredients just until moistened. Pour into an 8-in. square baking dish coated with cooking spray. Bake at 425° for 16-20 minutes or until a toothpick comes out clean. Yield: 9 servings.
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