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James Carrier Photo by: James Carrier

Very Good Cornbread

Sunset OCTOBER 1997

  • Yield: Makes 8 or 9 servings

Ingredients

  • 1 cup all-purpose flour
  • 1 cup yellow cornmeal
  • 1/4 cup sugar
  • 1 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1 cup plain nonfat yogurt
  • 2 large eggs

Preparation

1. In a bowl, mix flour, cornmeal, sugar, soda, and salt. Add yogurt and eggs and mix just until blended. Pour into a buttered 8- to 9-inch square or round pan.

2. Bake in a 400° oven until bread springs back when gently pressed in center, 20 to 25 minutes. Cut in squares or wedges. Serve warm.

Nutritional Information

Amount per serving
  • Calories: 163
  • Calories from fat: 11%
  • Protein: 5.6g
  • Fat: 2g
  • Saturated fat: 0.5g
  • Carbohydrate: 30g
  • Fiber: 1.2g
  • Sodium: 357mg
  • Cholesterol: 48mg
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Very Good Cornbread Recipe

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