2005 Country Corn Bread

By boandozzy

One piece equals 207 calories, 8 g fat (1 g saturated fat), 25 mg cholesterol, 226 mg sodium, 30 carbohydrate, 2 g fiber, 5 g protein.

Diabetic Exchanges: 2 starch, 1 fat.

Originally published as Country Corn Bread in Light & Tasty December/January 2005, p27

Ingredients

• 1 cup all-purpose flour
• 1 cup cornmeal
• 1/4 cup sugar
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 egg
• 1 cup (8 ounces) reduced-fat plain yogurt
• 1/4 cup canola oil

Details

Servings 9
Cooking time 30mins
Adapted from tasteofhome.com

Preparation

Step 1

In a large bowl, combine the flour, cornmeal, sugar, baking soda and salt. Whisk together the egg, yogurt and oil. Stir into the dry ingredients just until combined.

Transfer to an 8-in. square baking dish coated with cooking spray. Bake at 375° for 20-25 minutes or until top is lightly browned and a toothpick inserted near the center comes out clean. Serve warm. Yield: 9 servings.