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Best Ever Cornbread
A recipe from
Virginia Wiedemann at the Sneaky Kitchen

1-1/2 cups Hodgson Mill stone-ground cornmeal  (Note)
1 tsp. baking soda
1/2 tsp. salt

1-1/2 cups low fat unflavored yogurt

1 egg. beaten

2 tsp. canola oil

oven spray

Preheat oven to 400░ F.

Mix the dry ingredients thoroughly in one bowl.  In another bowl, beat the egg, then mix in the yogurt.  Into this, stir the dry ingredients just until mixed.  Put in a sprayed 9" heavy-weight pie pan.  Bake for about 25 minutes or until top is golden brown.  Let cool on a rack for 10 minutes and serve hot.

Servings: 8 polite, or four large portions. This might make good muffins also, but if you make muffins, be sure to adjust the baking time.

Note:  Regular corn meal will not work well in this recipe.

(Note from Bess:  I make this with another brand of stone-ground corn meal by adding 1/2 tsp. xanthan gum.  This is a natural additive that most gluten-sensitive cooks will have on hand.) 

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