The reviewer gave this recipe 3 stars. This recipe averages a 4.27 star rating.
Reviewed: Jan. 11, 2004
For being fat free (I used egg substitute) this isn't bad. However, it was a tad dry and didn't look good in the pan (the batter was thick and didn't spread well, just kinda came out in clumps). Not sure if I'll make this again.
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Photo by amydoll

Cooking Level: Expert

Home Town: Rockford, Illinois, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.27 star rating.
Reviewed: Oct. 13, 2003
This is a great recipe for cornbread! The only change I made was to add 1/4 c. of honey which gave it a little more sweetness & the great taste of honey that I love with cornbread was baked right in. Perfect- and guilt-free!
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LF

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The reviewer gave this recipe 4 stars. This recipe averages a 4.27 star rating.
Reviewed: May 2, 2003
Was not quite as flavorful as my higher fat version of cornbread. Texture was a little different too;not as grainy and moist-er. Still was VERY GOOD. I'll go with healthier, any day, so I will make again. Probably will add 1/4 c honey though;maybe the sweetness will make it taste a little less bland.
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4 users found this review helpful

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Photo by somethingdifferentagain?!
Home Town: Pleasant Ridge, Michigan, USA
Living In: Gaylord, Michigan, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.27 star rating.
Reviewed: Apr. 27, 2003
So Good! We prefer our cornbread spicy as opposed to sweet. I cut back on the sugar slightly, added a 1/2 cup kernel corn and a heaping Tbsp. crushed chili's. It has a slightly tangy taste from the yogurt that gives it some pep.
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3 users found this review helpful

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Vex

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The reviewer gave this recipe 5 stars. This recipe averages a 4.27 star rating.
Reviewed: Mar. 9, 2003
I was looking for a low-fat cornbread recipe and this one was great!! I made it with1/2 cup vanilla yogurt, and 1/2 cup of fruit yogurt (I ram out of vanilla), the cornbread was moist with just enough sweetness. Great job Maria!!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.27 star rating.
Reviewed: Nov. 20, 2002
Very good for a healthy version!
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9 users found this review helpful

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The reviewer gave this recipe 1 stars. This recipe averages a 4.27 star rating.
Reviewed: Nov. 5, 2001
It had a real funny taste to it, will not make it again.
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15 users found this review helpful

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The reviewer gave this recipe 2 stars. This recipe averages a 4.27 star rating.
Reviewed: Oct. 8, 2001
Very bland. The cornbread I used wasn't the sweet kind, so if you try this recipe, use a very sweet cornbread.
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13 users found this review helpful

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The reviewer gave this recipe 4 stars. This recipe averages a 4.27 star rating.
Reviewed: Aug. 19, 2001
This tastes the best warm from the oven. I love the light texture and good corn flavor. Using yogurt with fruit inside gives it added interest and sweetness. Thanks for the fun recipe!
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14 users found this review helpful

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The reviewer gave this recipe 5 stars. This recipe averages a 4.27 star rating.
Reviewed: Jul. 23, 2001
I made this late last night to use for johnny cake this morning......it is absoulutely yummy, not too sweet and with a good corn flavor. I will make this very often. Thanks for the great recipe!
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15 users found this review helpful

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The reviewer gave this recipe 4 stars. This recipe averages a 4.27 star rating.
Reviewed: Jun. 25, 2001
Excellent cornbread! My whole family loved it. It was even better than my old recipe that used 1/2 c. oil. Thanks for a great low-fat recipe Maria!
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13 users found this review helpful

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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.27 star rating.
Reviewed: Jun. 15, 2001
This is a simple recipe with delicious results. I added 1/2 cup liquid honey, next time I'll add just 1/4 cup as it was a little too sweet. It held well together and was great with baked beans. This is a keeper!
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24 users found this review helpful

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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.27 star rating.
Reviewed: Apr. 10, 2001
Excellent cornbread! I added 1 Tbsp. of oil and 2 Tbsp. of honey, which still kept it lowfat and made it taste even better.
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20 users found this review helpful

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The reviewer gave this recipe 4 stars. This recipe averages a 4.27 star rating.
Reviewed: Mar. 12, 2001
Texture was good. Not bad for low fat!
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11 users found this review helpful

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Photo by CHRISTA ROSE

Cooking Level: Intermediate

Home Town: Knob Noster, Missouri, USA
Living In: San Antonio, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.27 star rating.
Reviewed: Mar. 5, 2001
Delicious.
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12 users found this review helpful

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The reviewer gave this recipe 5 stars. This recipe averages a 4.27 star rating.
Reviewed: Feb. 19, 2001
Very easy and tastes like traditional cornbread without all of the calories and fat
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8 users found this review helpful

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The reviewer gave this recipe 5 stars. This recipe averages a 4.27 star rating.
Reviewed: Feb. 11, 2001
Everyone loved it! It was lighter and better than the full-fat version. I added 1/4 c honey to the recipe and made it sweet! Yum
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8 users found this review helpful

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The reviewer gave this recipe 5 stars. This recipe averages a 4.27 star rating.
Reviewed: Jan. 15, 2001
This truly WAS excellent cornbread! It was yummy, and the oil was not missed one bit.
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6 users found this review helpful

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The reviewer gave this recipe 5 stars. This recipe averages a 4.27 star rating.
Reviewed: Jan. 5, 2001
The texture is not crumbly and cake-like but is firmer and denser. It has an excellent flavor and is perfectly moist. It's especially good with fat-free margarine and/or honey. I will make this again. My family likes this better than the higher fat versions.
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23 users found this review helpful

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The reviewer gave this recipe 5 stars. This recipe averages a 4.27 star rating.
Reviewed: Dec. 23, 2000
I like this corn bread because it held together very good and had body. Had an excellent flavor. Also I used whole wheat flour which I think made it even better.
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9 users found this review helpful

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