Cornbread
- 1 cup yellow cornmeal
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/3 cup Splenda granular
- 2/3 cup fat free sugar free yogurt
- 1/3 cup nonfat sour cream
- 1 egg
Directions:
Mix dry ingredients in a medium bowl.
Mix liquid ingredients in a small bowl.
Gently fold the wet into the dry.
I made them into 6 muffins.
Bake at 375 for 15-20 minutes.
Forwarded to me from Jennifer Aaronson Stewart ;)
14 comments:
These are really good!
I'm glad you liked them!
Do you think I could skip the sour cream? I don't have any :(
I have substituted Plain Greek yogurt. You could use all light yogurt but you'd need less because it's runnier.
Suzanne, you are amazing. I made these tonight with Turkey Black Bean Chili and my husband loved them. They are a definite "Make Again". That would be a A++++. I just wanted to tell you how much I appreciate you and your recipes. Thanks Again
I'm so glad you took a chance and tried them :)
Thanks for sharing! I love trying new Simply Filling Recipes!
I tried an experiment today, I have a new love, an automatic pressure cooker, called an Instant Pot. I made your cornbread recipe but sprayed a 7 in springform pan, covered it and put it in my pressure cooker for 22 minutes. The cornbread came out very moist and wonderfully dense!
Thanks for letting me know Ida! I just bought one of those myself :)
Do you think this would work with a cup of homemade Greek yogurt, in place of the yogurt and sour cream?
Absolutely! I've done that when I didn't have the regular ingredients
I think I would probably use honey instead of splenda
Kim B
OMGOODNESS! If the finished product tastes as good as the raw...these are great. As a WW member doing simply filling, Thank you. I used Non-fat Greek Yougurt. They are great.
They are great. I made them 12 at a time.
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