From Virginia Wiedemann:   "This really is the best!  And it's lower fat than almost any other cornbread recipe you will find.  The original recipe came from Prevention Magazine, but I cut down on the oil."

Best Ever Cornbread

1-1/2 cups Hodgson Mill stone-ground cornmeal (Note)
1 tsp. baking soda
1/2 tsp. salt
1-1/2 cups low fat unflavored yogurt
1 egg. beaten
2 tsp. canola oil
oven spray

Preheat oven to 400° F.

Mix the dry ingredients thoroughly in one bowl.  In another bowl, beat the egg, then mix in the yogurt.  Into this, stir the dry ingredients just until mixed.  Put in a sprayed 9" heavy-weight pie pan.  Bake for about 25 minutes or until top is golden brown.  Let cool on a rack for 10 minutes and serve hot.

Free Survey
Servings: 8 polite, or four large portions. This might make good muffins also, but if you make muffins, be sure to adjust the baking time.

Note:  Regular corn meal will not work well in this recipe.

(Note from Bess:  I make this with another brand of stone-ground corn meal by adding 1/2 tsp. xanthan gum.  This is a natural additive that most gluten-sensitive cooks will have on hand.)
 

web tool






 
Go Top | Home | Contact Us | Add a Link | Affiliates | Links | SiteMap | Our Policies
Avon | Fuller Brush | Stanley Home | Tupperware | Watkins
All About | Arts | Contributors | Crafts | Forum | Freebies | Freeze It! | Fru-Gal | Fun & Games | Glossary | Go Green | Holidays | Horoscope | How to Do It | Humor | Ideas | Inspirations | Lottery | Music | News | Newsletters |  People |  Pets | Poetry | Recent Postings | Recipes | Recipe Categories | Security |  Stories | Translate |  Weather | 10.Commandments | 20th Century  
The Sneaky Kitchen
WebSite by Bess W. Metcalf   Copyright© April 1999 - 2011