Cornbread is the perfect option for breakfast or, as a side for soups and stews. The “problem” with cornbread is that it is quite high in fat content. In fact, my favorite recipe calls for butter and heavy cream (I know, shame on me!). This recipe substitutes a great deal of the fat by using non-fat yogurt, egg whites and 2% milk. We’ve used the ‘ol “keep some fat/flavor in” trick by keeping a small amount of butter and adding honey. This recipe will make an 8″X8″ pan and if you don’t tell, no one will guess it’s reduced-fat!
In a large bowl combine:1 cup AP Flour 3/4 cup Cornmeal 1 tsp. Baking Powder 1/2 tsp. Baking Soda 1/2 tsp. Salt
In another bowl, whisk together:1 cup Non-Fat Yogurt 1/4 cup Honey 1/4 cup 2% Milk 1 Egg and 2 Egg Whites, only 2 Tabl. Butter, melted
Stir wet ingredients into dry ingredients. Pour batter into a spray greased 8″X8″ pan. Bake in a 350 degree oven for 25-30 minutes.