I read most of the reviews before making this recipe. I used plain lowfat yogurt, and added a heaping 1/2 teaspoon of baking powder and a little extra baking soda. I also used all whole-wheat flour instead of white, and it came out great! I don't really like too-sweet cornbread, so the 1/4 C of sugar was perfect for this recipe. This was so easy to make...the key to good cornbread is to not overmix or overbake it!

Delicious! Great taste and texture! I will definitely make again!!!

I have to give this a 4 because I believe reading the reviews paid off. I used 1/2 white, 1/2 wheat flour and upped the leavening agents. (1t soda and 1/2t powder). All in all, it was very good. It rose perfectly and was moist without being soupy. Thanks for the excellent recipe!

I followed the recipe to a "t" and it turned out flat and tasteless. It needs some baking powder (or soda, whichever one it is that causes it to rise...). I might try this again with some tweaks, but odds are I'll probably just find another recipe. Thanks though...

Pretty good. I'm not very familiar with cornbread, so it seemed pretty dry, but a friend told me that's how cornbread's supposed to be. Super easy to make though!

I didn't think healthy cornbread was possible! This recipe is forgiving with substitutions. I used egg beaters and only whole wheat flour (slightly less than 1 cup). I used homemade yogurt, which tends to have a little more whey than store bought and probably added moisture. I baked for 20 minutes @ 350F. This was moist, and now I wish I had added chopped jalapenos for extra kick!

The only reason this didn't rate a 5-star is that it wasn't sweet enough for my taste. I come from the sweet cornbread tradition and 1/4 cup just wasn't quite enough, but that's an easy fix. Other than than, pretty good! Texture and flavor were good.

This was a fantastically moist, delicious cornbread with great flavor. I added an additional 2T of honey, used Greek yogurt which is thicker and tastier than usual plain non-fat yogurt and also added 2T of non-fat milk. I will definitely make this again, and try adding chopped chilis or roasted corn next time as well.

I thought this tasted very good for a low-fat recipe. Like others, I added a few tbsps of apple sauce to the recipe. But I definitely don't think it was too dry. I cooked it for 17 minutes and I think it could have used a couple more minutes, it was a little wet in the center. I could definitely see this bread being good with dinner.

I've been making this since 2004-we prefer it over traditional recipes. I've added green chilis, corn, bacon, cheese, and pretty much anything else that sounds good at the time. I've also made it with 1/2 whole wheat flour. The recipe is a perfect cornbread as is, it's a little heavy with the whole wheat flour, and open to all sorts of experimentation. It's a perfect accompaniment to chili, too. Thanks!

These are fabulous! Since I don't use sugar I added 1/4 cup of honey and I used soy flour and vanilla soy yogurt since that's what I had. The batter was dry and I had to add more yogurt. Since they came out so moist we didn't even need any butter!

This cornbread was one of the best I've ever had. However, I always substituted nonfat vanilla yogurt for the plain yogurt, and it was still very, very delicious!

This was a GREAT healthy recipe! It obviously isn't just like the original, however, it is the next best thing. I added jalepeno's for spice and used applesauce instead of yogurt. I also did half wheat flour and half unbleached flour. FYI: 20 min was too long I would suggest 17. Great recipe for those health nuts!

I was pretty excited about making this and fooling my boyfriend with a "healthy" cornbread recipe, but I must say that I was pretty disappointed. The texture was a little different than cornbread should be - the only thing I did differently was used vanilla yogurt but I can't imagine it affecting the recipe that negatively. It just didn't have that good cornbread flavor that I was looking for. Worth trying out (everyone's tastes are different!), but I don't think I'll be making this one again.

I've made this recipe now for several years & tweaked it a bit to make it even healthier & I think tastier! Instead of 1 cup flour, use 1/4 cup unbleached flour, 1/2 cup whole wheat flour, & 1/4 cup ground flax seed. Replace sugar with 1/3 cup of honey. I use a nonfat sugar free vanilla yogurt & replace one of the eggs with 1/4 cup Eggbeaters. When it comes out of the oven, spray top with "I Can't Believe It's Not Butter" spray. Excellent with soups or chili.

Easy and delicious cornbread recipe; the yogurt gives it a subtle tang. It's wonderful with the batter spread over chili and baked until risen to make a cornbread crust.

I have made this recipe several times now and feel that I have finally found what makes it work in our house. My husband is on a low fat diet and that is what prompted us to try this recipe. At first I didnt really like the taste that the yogurt gave it or adding apple sauce to moisten so I changed it to 1c of lowfat buttermilk. Along with using real egg substitute product, the fat in this recipe comes out to 4grams (and thats the whole pan!) We love it now and with honey, it is awesome!!!! I gave it 4 stars only because I needed to make a change to the original.