Tuesday, March 11, 2008

Healthier Cornbread - Cornbread With Whole-Wheat

We are big cornbread eaters in our family. We prefer it sweet and plain (ie no corn kernels added). I prefer mine with a little butter and some honey or syrup - yum!

Today I went a searching for a cornbread recipe that didn't have 200+ calories in each little square. Not wanting something necessarily fat-free, but rather less calories. I came across a recipe that seemed to fit the bill, made a few changes and came up with this:

Cornbread

1 c white flour
1/4 c whole-wheat flour
3/4 c cornmeal
3 T sugar (can use more if you want it sweet - this had only a touch of sweetness)
2 t baking powder
1 c nonfat plain yogurt
2 eggs (beaten)
approx 1/2 c milk (I say approx b/c I did not measure the amount - the recipe I had as a guideline didn't have any milk added but mine was too dry so I poured in some milk)

Pour into an 8 inch square pan (spray w/cooking spray first) - bake at 400 degrees for about 20 min. Now the time might vary depending on the type of pan you use. Usually I bake my cornbread in a flat, glass casserole dish - but today I used a deep, square, ceramic-type dish and it probably took about 30 min to bake. So I would check the cornbread after 20 min.

3 comments:

Anonymous said...

Your recipe for corn bread is on my to-do list ! I always use milk in the recipe that I have...skim milk can be used.

Jen@BigBinder said...

Did you like it? I want cornbread to be healthier, but still taste like cornbread... could you tell?

Edi said...

It still tastes like cornbread. One thing w/healthier eating is just getting used to different tastes of the food you are normally used to.

We are big cornbread lovers in this family - and everyone liked this healthier version, so I think that speaks for itself.