Reviewed: Jan. 18, 2007

We make this all the time! The family doesn't seem to notice that I use whole wheat flour. These are fantastic drizzled with honey.

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javamonkey

Cooking Level: Intermediate

Home Town: Kennewick, Washington, USA

Living In: Lincoln, Nebraska, USA

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Reviewed: Jan. 16, 2007

I was excited to try a healthier version of my son's favorite "dinner." But, this was a little HEAVY for me. It was okay...but not light and fluffy like we're used to. Good concept, but I'll probably keep searching for a different low fat corn bread.

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KAMIFAY

Cooking Level: Intermediate

Home Town: Layton, Utah, USA

Living In: North Salt Lake, Utah, USA

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Reviewed: Jan. 12, 2007

This was fantastic. My honey is not a fan of corn bread at all, but he liked this one and said that he would like to have it again. One fortunate accident--I didn't realize that my plain yogurt was actually sweetened (very small letters underneath "Plain Yogurt") but it worked out perfectly, and added the extra sweetness that was mentioned by other reviewers, I think. And for anyone wondering, there was NO yogurt taste at all. (I like yogurt but was wary of how the taste would come through in the bread, and was happy to discover that it did not.) Try it!

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BALLROOMGIRL

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Reviewed: Nov. 26, 2006

Delicious! This was the most popular component in the dinner I made last night! I did make a couple minor alterations, though. I used half all purpose flour and half whole wheat flour. Instead of plain yogurt, I used lowfat vanilla. I also added about a cup of (drained and rinsed) whole kernal corn, which definitely added some moisture to the batter. Next time I may throw in some no-sugar-added apple sauce for even more moisture (not that the bread was dry, but I really like mine soft). I am always on the lookout for healthy versions of popular recipes, and this one is absolutely great! I'm definitely keeping it bookmarked!

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amylj785

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Reviewed: Nov. 11, 2006

I loved this recipe. I've tried many different ones and none seemed to turn out right, but this one was a hit. I added a can of drained corn so it had a nice texture and everyone ate it up.

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lslycertis

Cooking Level: Intermediate

Home Town: Buffalo, New York, USA

Living In: Asheville, North Carolina, USA

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Reviewed: Nov. 9, 2006

I usually like any type of cornbread, but this was just not good.

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Keekers

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Reviewed: Nov. 5, 2006

This was excellent cornbread. I added about 1/2 cup of applesauce as suggested by another reviewer. Very very moist and good.

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LilyAnn

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Reviewed: Sep. 27, 2006

Delicious. I added about a cup of canned, drained whole kernel corn, which adds some moisture to each bite, but is was plenty moist. Feel less guilty about slapping on a bit of butter and honey. Thanks, very good. recipe, and easy.

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jml

Cooking Level: Expert

Home Town: Berkeley, California, USA

Living In: Morro Bay, California, USA

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Reviewed: Sep. 11, 2006

I can eat this cornbread and not feel guilty. Plus it tastes as good as the full fat kind.

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BES166

Cooking Level: Intermediate

Home Town: Bethlehem, Pennsylvania, USA

Living In: Tallahassee, Florida, USA

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Reviewed: Aug. 23, 2006

This was a nice idea, and the flavor was good but it was very dry! It also got overdone after less than 20 minutes, so keep an eye on it.

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Basg

Cooking Level: Intermediate

Home Town: Cleveland, Ohio, USA

Living In: Jerusalem, Mehoz Yerushalayim, Israel

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Reviewed: Jul. 18, 2006

I usually don't like to give recipes poor ratings, but we didn't think this was good at all. I won't be making this again. Sorry!

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CARLYNSMOMMY

Cooking Level: Intermediate

Living In: Cleveland, Ohio, USA

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Reviewed: Jun. 27, 2006

very good!

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SAMMIEJOEE25

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Reviewed: May 18, 2006

great recipe, good flavor and texture...I did add a bit of milk because the mixture seemed too thick

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MrsFick14

Cooking Level: Intermediate

Home Town: Islip, New York, USA

Living In: Redondo Beach, California, USA

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Reviewed: Mar. 19, 2006

For what this recipe is, it really is excellent. It took longer for the oven to heat up to 400 than it did for me to put this together and into a pan. I only had a 6 oz container of yougurt, so I added a splash of skim milk until the mixture came together. I baked this in a skillet for 16 minutes and it was perfect. The second day it was around it seemed a little dry, but otherwise it really wasn't too bad (although not particularly sweet)

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FRAMBUESA

Cooking Level: Expert

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Reviewed: Mar. 11, 2006

Perfect substitute when you don't want full fat, full calorie corn bread! In the couple of times I've made this, I used vanilla non fat, no sugar yogurt, added a 4 oz natural apple sauce for moisture, replaced the eggs with 1/2 cup egg beaters, and used Splenda instead of sugar. Changed the baking tempt to 375 to compensate for the Splenda and baked in muffin tin for 15 minutes. Next time I might try adding butter flavored extract for additional richness without the calories!

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Nicole S.

Cooking Level: Intermediate

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Reviewed: Feb. 27, 2006

This is so moist for not having any oil in it, and uses items we usually have on hand. Much better than the mixes you buy! I will definitely make this again- great with Chili!

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J Parker

Cooking Level: Intermediate

Home Town: La Motte, Iowa, USA

Living In: Yorkville, Illinois, USA

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Reviewed: Feb. 16, 2006

very good cornbread and easy to make too. not too sweet or greasy. it's a little on the dry side, but some honey on the top helps out a lot.

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somaluna

Cooking Level: Intermediate

Living In: San Diego, California, USA

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Reviewed: Feb. 10, 2006

I found this to be an EXCELLENT cornbread-- not toothache sweet, good amount of cornmeal flavor. It has a terrific texture which I greatly prefer to the standard pile of warm cornbread crumbs I'd been content with. Delicious. Thank you so much for this recipe.

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SKILLETZILLA

Cooking Level: Expert

Home Town: Eugene, Oregon, USA

Living In: Portland, Oregon, USA

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Reviewed: Feb. 2, 2006

This is a great recipe, and so easy! I used egg beaters and made muffins (to maximize crust area -- I like a lot of crust on my breads). The texture was wonderful, just the right amount of moistness and chewiness. Wonderful with cream cheese!

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chiaoapple

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Reviewed: Jan. 29, 2006

Great!

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Juliana

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Excellent and Healthy Cornbread

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