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Kitchen Low Fat Yogurt Lemon Yogurt Cornbread
Kitchen Low Fat Yogurt Lemon Yogurt Cornbread
Lemon Yogurt Cornbread |
 Serves 8Yes, there is such a thing as white whole wheat flour. go online and check out www.kingarthurflour.com. Brush the top of the bread with a little honey, hot from the oven, for a sweet glaze. 1 cup whole wheat flour or white whole wheat flour 1 cup white or yellow cornmeal 1 tablespoon brown sugar 2 teaspoons baking powder 1 teaspoon baking soda Pinch of salt 3/4 cup low-fat lemon yogurt 2/3 cup skim milk, or soy milk 2 large omega-3 eggs 1 medium lemon, zest and juice 1 tablespoon canola oil Olive oil spray for baking tins Heat the oven to 400F. Whisk to combine the dry ingredients in a large bowl. In a smaller bowl, whisk together the wet ingredients. Fold the wet ingredients into the dry. Pour the mixture into sprayed muffin tins, loaf pan, or preheated 10-inch cast iron skillet. Place the tins, pan, or skillet in the upper portion of the oven. Reduce the heat to 350F. Cook for 30 to 40 minutes, or until a tester comes out clean. |
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