Yogurt Corn Bread

Adapted from Taste of Home Magazine 2017

  • 1 cup cornmeal
  • 1/4 cup unbleached flour
  • 2 tsps baking powder
  • 1/2 tsp salt
  • 1/4 tsp baking soda
  • 8 ozs fat-free plain yogurt
  • 1 whole egg
  • 1/2 cup fat-free milk
  • 3 tbsps olive oil
  • 1 tbsp honey
  • 1 tbsp Jalapeno peppers, chopped
  • 1 tbsp Sriracha sauce
Yogurt Corn Bread
Preheat oven to 425. Prepare a 8" square dish with cooking spray; set aside. In a mixing bowl, combine cornmeal, flour, baking powder, salt, and baking soda. Mix well and set aside. In another bowl, combine yogurt, egg, milk, oil, honey, peppers, and sauce. Add to dry ingredients. Mix until all is moistened. Pour batter into prepared dish. Bake for 25 minutes, or until toothpick inserted in center comes out clean.
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Posted: 3/28/2019
Rated by 0 users (0.00)
WW Points* : 15.50
9 servings
Nutrition Facts
Servings Per Recipe 9
Amount Per Serving
Calories 794
Calories from Fat 45 (6%)
% Daily Value *
Total Fat 5g 8%
Saturated Fat 1g 5%
Monounsaturated Fat 0g
Polyunsaturated Fat 0g
Trans Fat 0g
Cholesterol 21g 7%
Sodium 411mg 17%
Potassium 52mg 17%
Total Carbohydrate171g 57%
Dietary Fiber 14g 56%
Sugars 4g
Protein 24g 56%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.