Low Fat Cornbread

From: Marina K

On Sep 28, 2009

Very nice recipe. Made to go along with Black Bean and Chocolate Chili. I used only 2 tbsp of sugar, and substituted fat-free sour cream for the yogurt. I also used "whole-wheat white" flour instead of all-purpose. I baked it for about 17 min and it was a tad dry, but I think my oven runs hot. This is a keeper!

From: Chef #1237776

On Aug 26, 2009

Great recipe. The fresh corn seems really necessary to me. I made the following changes according to my stuff on hand: maple syrup instead of sugar, and reduced the yogurt by that amount; liquid egg whites; fresh corn shaved off the cob (uncooked), and a generous sprinkle of brown sugar over the top for a sweet crunch. Halved the recipe and cooked for 25 min in toaster oven.

From: Kasha

On Apr 13, 2004

We really liked this, and so easy to put together. I like the fact that it uses yogurt, and may never make cornbread another way. The texture is perfect, and I put it into a 9 inch cake pan, the perfect size, as my square pan was already full of cherry cobbler. A real keeper, and so simple and inexpensive to do!

From: -Sylvie-

On Jan 26, 2005

This is a great recipe if you like cornbread, but want to keep those calories down. Mine took quite a bit linger to bake, when I took it out and started cutting it the middle was still soft and runny. I added some whole kernel corn which I really liked. I'll be making this again. Thanks for sharing!