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Yogurt Corn Bread Recipe

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This recipe for Yogurt Corn Bread is from The Welch Tribe Cookbook 2011, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3/4 C. yellow cornmeal
3/4 C. flour (can use WW, but bread will be denser)
1-2 T. sugar (depending on how sweet you like it)
1 1/2 tsp. baking powder
1/2 tsp. salt
1/2 tsp. soda
1 egg
1 C. nonfat plain yogurt
2 T. skim milk
3 T. vegetable oil
Directions:
Directions:
Mix all dry ingredients well in large bowl. In a smaller bowl, whisk together wet ingredients. Pour wet into dry mixture and whisk gently, until there are no lumps. Pour batter into greased 8" square pan and smooth the top with spoon or spatula.

Bake in the center of a 425º oven for about 20 minutes, until golden brown on top and bread begins to pull away from sides of pan.

Cut into 9 squares (my children always want the middle one!)
Personal Notes:
Personal Notes:
This recipe is easily doubled and baked in a 10 X 14 pan. Turns soup or chili into a great dinner!

 

 

 

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