Light Cornbread Recipe #194536
Bev's recipe #45451 minus the bacon grease, using egg whites in place of the whole egg and vegetable oil in place of shortening.
by PaulaG
50 min | 15 min prep
SERVES 4 -6
- 1 1/2 cups white cornmeal
- 3 tablespoons all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup nonfat yogurt
- 2 egg whites
- 1 tablespoon vegetable oil
- Preheat oven to 475 degrees F.
- Thin the yogurt with water to make 1 3/4 cup.
- In a mixing bowl, combine the dry ingredients and mix well.
- In another bowl, combine the thinned yogurt and egg whites, beat till well blended, then add it to the dry ingredients and mix the bater till blended thoroughly.
- Place the oil in a 9" iron skillet and heat till the oil is hot.
- Pour the oil into the batter, stir well, and pour the batter back into the skillet.
- Bake in the oven till the cornbread is golden brown, about 20 minutes.
- To serve, turn the skillet upside down on a big plate, remove, and cut the cornbread into wedges.
- (To prepare for Cornbread dressing, cool, cut into wedges and freeze until ready to use in recipe. Defrost before continuing.).
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5 stars