Wednesday, June 27, 2012

Recipe Redo: Ultimate Cornbread

As I continue on my journey to fix good quality home-cooked meals, I also want to try to be as healthy as possible. How many people do you know with diabetes, high blood pressure, high cholesterol...etc, etc?
We know way too many, and don't want to join that crowd.

That being said, you have to take everything in moderation, right? You don't have to give up your favorite foods, but you can look for ways to make them better. One of the quickest changes you can make is reducing portion sizes and swapping out ingredients that won't affect the taste.

So here's a recipe redo for my Ultimate Cornbread. It replaces the oil with non-fat plain Greek yogurt (love it!), and uses 2% milk instead of whole milk. I loved the results! The texture is not as light as with the oil and is a bit more dense, but the taste is spot on. I couldn't tell the difference. So save yourself lots of fat and calories and try this redo!

Recipe Redo: Ultimate Cornbread

1 cup cornmeal
3 cups flour
1 1/3 cup brown sugar
2 tbsp baking powder
1 tsp salt
2/3 cup non-fat plain Greek yogurt
6 tbsp melted butter
4 eggs
2 1/2 cups 2% milk

Preheat the oven to 350 degrees.

In a large bowl, whisk together the dry ingredients.

In a small bowl, beat together the 4 eggs, using an electric blender on high for about 1 minute. Then add in the greek yogurt, blending for another 20 seconds.

Make a well in the dry mixture and add the egg mixture, butter, and milk into the center. Stir until just mixed.

Bake in a 9 x 13 inch pan at 350 degrees for about 35 minutes. It's done when a knife stuck in the center comes out clean. So yummy!

Makes about 24 small, but sufficient servings:-)

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  1. I am obessesed with Greek yogurt as a substitute. Isn't it awesome! I love this new skinnier healthier corn bread!

  2. SkinnyMommy-I never thought of using it as a substitute before, but it really worked! So something good came out of forgetting to pick up oil at the grocery store:-)