I liked this. Let's face it, if you don't use fat, it's not going to have the same consistency of normal cornbread. However, if you know that going in and you're looking for a lower fat alternative to it, give this recipe a shot. I didn't make as is. Here are the changes I made: used one and a half teaspoons baking soda; used whole wheat flour; added about a third of a cup of fat free plain Greek yogurt; used egg whites. I tried very hard to not stir the mixture too much. It rose nicely and I ended up with a palatable quick bread that went well with the veggie soup I concocted that night. My 14 year old son really liked it and remarked how it didn't crumble (and wasn't as messy) as regular cornbread. In fact, he ended up eating 3/4 of the pan, that little turkey!
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I liked this. Let's face it, if you don't use fat, it's not going to have the same consistency...