Reviewed: Apr. 19, 2009

Used 1/4 cup honey. Delicious and light. Even tried it once with vanilla yogurt. Made for a sweeter taste. Do not use egg whites as the bread comes out heavier.

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MORABITO79

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Reviewed: Mar. 31, 2009

Kids and adults liked this at our house. It has a different texture than the more cake-like or dessert-like cornbreads. It is more moist and chewy and we are glad to have a healthier cornbread recipe. We will make this again. It is great with honey.

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BeachesForests5

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Reviewed: Mar. 23, 2009

I didn't miss the oil here, it was tender and quite moist. Usedwholemeal flour too, which added to the flavour.

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ruth

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Reviewed: Mar. 16, 2009

Great texture and consistency. A little on the dry side, but this is fixed by serving it with honey or apple butter. I used kefir instead of yogurt.

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BooHon

Cooking Level: Intermediate

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Reviewed: Mar. 10, 2009

I have tried so many corn bread recipes that turned out dry, but this one is moist and very good! I used 1 T. sugar and 1/4 cup honey. Sour cream can be used to replace the yogart, although I personally love to use the yogart for the flavor and nutrition. Tastes great with chili!

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CookinTornado

Cooking Level: Intermediate

Living In: Lawrence, Kansas, USA

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Reviewed: Feb. 25, 2009

I've made this a couple of times now and I like it a lot. Nothing special, just good cornbread. To make it even healthier, egg beaters work well as a substitute for eggs. To add a little kick I mixed in part of a can of diced tomatoes with chilis (this was really good).

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amanda

Cooking Level: Intermediate

Living In: Niagara Falls, New York, USA

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Reviewed: Jan. 27, 2009

I'm giving this recipe 4 stars due to the changes made to the original version. I added 2 tspn. of baking soda. This healthy recipe is a keeper. I love its sweetness.

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Margaret

Cooking Level: Beginning

Home Town: Pittsburgh, Pennsylvania, USA

Living In: Cleveland, Ohio, USA

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Reviewed: Jan. 15, 2009

This was pretty good. I made it exactly as written! The yogurt gave it a sour dough flavor. It was perfect with "The Best Ham and Bean Soup" recipe, also from this site. I was looking for a cornbread recipe with simple ingredients that I had on hand. I also wanted it to be dense enough for dipping and this worked out fine! It wasn't too sweet which was what I also wanted.

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Lillian

Cooking Level: Expert

Living In: Long Island, New York, USA

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Reviewed: Jan. 8, 2009

Very good. I used vanilla flavored yogurt and thought this was a great, healthier version of cornbread. Would make again. It doesn't make as thick of cornbread as I had expected.

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BakingBot

Cooking Level: Intermediate

Home Town: Sacramento, California, USA

Living In: Berkeley, California, USA

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Reviewed: Dec. 30, 2008

This is a good, healthier recipe. I did add 2 Tbsp. honey with the egg and yogurt, plus 1 Tbsp. minced jarred Jalapeno. This made for a moist cornbread with a hint of sweet and heat. The reviewer who mentioned to use the "sweet mix."...DON'T use a corn bread mix. You want corn meal, which is found near the flour at the grocery store. This recipe implies that the baker is adding the other ingredients that the mix would already have in it. This may be why some recipes didn't turn out. I found the recipe to be moist, with a sponge cake consistency, sweet, and delicious.

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crimmy

Cooking Level: Expert

Home Town: Port Huron, Michigan, USA

Living In: Detroit, Michigan, USA

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Reviewed: Nov. 17, 2008

I followed the recipe exactly (except I omitted the salt) and it turned out great! Thanks for sharing!

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Alison

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Reviewed: Nov. 8, 2008

This recipe does exactly what it says, and makes a mildly sweet and healthy cornbread. I don't taste the yogurt at all; I used Dannon yogurt, having found that some of the organic/natural brands of yogurt have different bacterial cultures that may result in a much more pungent flavor. The flavor and texture make it an excellent side dish with chili or similar dishes, as its denser texture will keep it from falling apart.

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AccidentalFoodie

Cooking Level: Intermediate

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Reviewed: Oct. 17, 2008

I really loved this, but then I love almost all cornbread recipes. Like many excellent and healthy recipes, it tastes best fresh from the oven.

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RAZZMATAZZ

Cooking Level: Intermediate

Home Town: Lahore, Punjab, Pakistan

Living In: Paris, Île-De-France, France

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Reviewed: Sep. 8, 2008

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!

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Suzie

Cooking Level: Expert

Home Town: Long Island, New York, USA

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Reviewed: Jun. 29, 2008

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

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Yvette

Cooking Level: Intermediate

Home Town: Hartford, Connecticut, USA

Living In: Studio City, California, USA

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Reviewed: Jun. 8, 2008

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!

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chiquita632000

Cooking Level: Intermediate

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Reviewed: May 24, 2008

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...

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jm.helle

Cooking Level: Expert

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Reviewed: May 8, 2008

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!

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Val-Panama

Cooking Level: Expert

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Reviewed: Apr. 26, 2008

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!

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Betty Crocker

Cooking Level: Intermediate

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Reviewed: Mar. 9, 2008

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.

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Camilla L. North

Cooking Level: Intermediate

Living In: Atchison, Kansas, USA

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Excellent and Healthy Cornbread

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