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Corn Bread Squares

By: Amanda Andrews  
"My husband doesn't like traditional Texas corn bread, so I came up with this recipe. This is the only kind he'll eat. Yogurt makes this variation different from most. --Amanda Andrews of Mansfield, Texas"

Rating: This weblink has been rated 2 times with an average star rating of 2.5 Read Reviews (2)

Rate/Review | 63 people have saved this

Prep Time:
10 Min
Cook Time:
20 Min
Ready In:
30 Min

Servings  (Help)

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Original Recipe Yield 9 servings
 

Ingredients

  • 1 cup yellow cornmeal
  • 1/4 cup all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1 egg, lightly beaten
  • 1 (8 ounce) container fat-free plain yogurt
  • 1/2 cup fat-free milk
  • 1/4 cup canola oil
  • 1 tablespoon honey

Directions

  1. In a large bowl, combine the first five ingredients. In another bowl, combine the egg, yogurt, milk, oil and honey. Stir into dry ingredients just until moistened. Pour into an 8-in. square baking dish coated with nonstick cooking spray. Bake at 425 degrees F for 16-20 minutes or until a toothpick comes out clean.

Footnotes

  • Nutritional Analysis: One piece equals 157 calories, 7 g fat (1 g saturated fat), 24 mg cholesterol, 349 mg sodium, 20 g carbohydrate, 1 g fiber, 4 g protein. Diabetic Exchanges: 1-1/2 starch, 1 fat.
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The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 31, 2007 by StylinCook 
Not the best cornbread I have had but its still good. I like how it saves a little on... MORE

 
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