This easy cornbread recipe takes only a few minutes to prepare. But the result is a tender, slightly sweet cornbread that goes perfectly with chili, salad or soup. Amazingly, this cornbread recipe has no butter or oil. It gets its tenderness from yogurt and honey.
Ingredients:
2 cups baking mix (such as Bisquick)
6 Tbsp. cornmeal
1-1/2 tsp. baking powder
1/4 tsp. baking soda
2 large eggs
1/2 cup honey
1 cup non-fat plain yogurt
6 Tbsp. cornmeal
1-1/2 tsp. baking powder
1/4 tsp. baking soda
2 large eggs
1/2 cup honey
1 cup non-fat plain yogurt
1/4 cup skim milk
Preparation:
Preheat oven to 350 degrees F. Spray an 8 x 8 baking dish with cooking spray.
In a large bowl, stir together the baking mix, cornmeal, baking powder and baking soda.
In a small bowl, whisk together the eggs, honey, yogurt and skim milk. Pour into the dry ingredients.
Mix gently, until there are no lumps of flour showing, but do not overmix.
Pour into prepared pan. Bake 28-34 minutes, until golden brown.
In a large bowl, stir together the baking mix, cornmeal, baking powder and baking soda.
In a small bowl, whisk together the eggs, honey, yogurt and skim milk. Pour into the dry ingredients.
Mix gently, until there are no lumps of flour showing, but do not overmix.
Pour into prepared pan. Bake 28-34 minutes, until golden brown.
