Reviewed: Feb. 27, 2008

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.

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ChileDog

Cooking Level: Intermediate

Home Town: Pittsburgh, Pennsylvania, USA

Living In: Mission Viejo, California, USA

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Reviewed: Feb. 26, 2008

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.

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sugarwaffle

Cooking Level: Intermediate

Home Town: Fort Erie, Ontario, Canada

Living In: London, Ontario, Canada

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Reviewed: Jan. 30, 2008

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!

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GatewayCook

Cooking Level: Beginning

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Reviewed: Jan. 17, 2008

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!

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CARLSWENCH

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Reviewed: Jan. 12, 2008

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!

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sweet-o-wheat-o's

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Reviewed: Jan. 12, 2008

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!

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Dianna Emswiler

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Reviewed: Jan. 9, 2008

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.

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Becky

Cooking Level: Intermediate

Home Town: Heidelberg, Baden-Württemberg, Germany

Living In: Chicago, Illinois, USA

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Reviewed: Jan. 1, 2008

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.

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Kanna

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Reviewed: Dec. 27, 2007

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.

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dhop

Cooking Level: Intermediate

Living In: Bennett, Colorado, USA

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Reviewed: Nov. 25, 2007

Ok, this is not your typical cornbread - but it is a heck of a lot better for you. My whole family loved it.

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Lori

Cooking Level: Intermediate

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Reviewed: Oct. 22, 2007

I love cornbread, but I'm trying to cutback on fats. this worked out very nicely! There wasn't enough plain yogurt and I substituted lemon yogurt (about 1/2 plain and 1/2 lemon) it was great and added just a little tang. Thanks for the recipe!

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kzjrny

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Reviewed: Oct. 12, 2007

The best cornbread ever. Not too greasy and not too sweet. Easy to make. A definite winner.

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MOTHERRATH

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Reviewed: Oct. 8, 2007

This was good enough, it was tough to me, not tender at all. I guess that's what you give up when you give up the fat. My kids didn't like it much, which means it probably won't be on my list to make again.

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TEXASTRACE

Cooking Level: Expert

Living In: Houston, Texas, USA

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Reviewed: Oct. 3, 2007

I thought this was great -- easy, healthy, tasty, and fast! I substituted egg whites for the eggs and some honey for most of the sugar (I had run out of white sugar). I served it with butter and honey with a BBQ chicken salad. Yum!

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betherann

Cooking Level: Intermediate

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Reviewed: Jul. 10, 2007

I wanted to LOVE this recipe....really, I did. BUT. It was so incredibly dry and it was the first time I have ever HAD to throw a dollop of butter on my cornbread. I did add some applesauce to the batter and I also added a can of chopped jalapenos. Probably won't make this one again, but it was worth a shot. Thanks anyway!

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Chikee

Cooking Level: Intermediate

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Reviewed: May 13, 2007

This is now the cornbread recipe I always make. The yogurt gives it fantastic texture.

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Jenn

Cooking Level: Intermediate

Living In: West Chester, Pennsylvania, USA

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Reviewed: Apr. 21, 2007

Finally a lower calorie cornbread that tastes good! I took it out at 20 minutes and it was pleasantly moist and sweet enough to eat without adding extra honey or butter. I added 2 Tablespoons applesauce to the mixture because it looked a little dry. I couldn’t ask for more from a cornbread with so little fat.

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Laura D.

Cooking Level: Beginning

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Reviewed: Mar. 13, 2007

This was very bland. It really had no taste. The texture was great but I really don't find this to be a good recipe.

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EMLE234

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Reviewed: Mar. 2, 2007

This cornbread is very good! I love how it is so low in fat. You don't even notice that there is no oil or butter in the recipe. It is great heated up in the microwave.

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L. Horst

Cooking Level: Intermediate

Home Town: Greencastle, Pennsylvania, USA

Living In: Chambersburg, Pennsylvania, USA

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Reviewed: Feb. 16, 2007

I've made this twice now, and have been very pleased with it. The only change that I made was substituting half of the white flour with whole wheat, as other reviewers mentioned. The bread has a nice structure and a good corn flavor, and I like that it isn’t cloyingly sweet. It is a little dry, but not so much that I won’t keep making it. I would recommend using a good, stone- or water-ground, organic cornmeal – in a recipe as simple as this, the quality and richer flavor really shine through.

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