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Honey Corn Bread

Because there's been some interest, I'm sharing my recipe for Corn Bread. Sorry no pictures - it's really my go to version (and yes, it's sweet which may upset some of my southern friends).

1C flour
1C yellow cornmeal
2T sugar
4t baking powder
3/4t salt
2 eggs, beaten
1C Fat Free plain yogurt (or fat free buttermilk, or skim milk)
2T honey
2T canola oil.

Preheat the oven to 425.

Mix all the dry ingredients together with a a fork or a whisk. Add the wet ingredients to dry. Mix just until moist ( Now here's a little trick I do. I measure 1T of the oil, and then 1T of the honey, then repeat. That way, the honey slides right off the measuring spoon - oh and sometimes I use 4T honey instead of 2T honey and 2T sugar).

Pour into a 9x9 or 8x8 baking pan, coated with cooking spray. Bake at 425 for 20 - 25 minutes (it will be a bit toasty brown on the top - make sure a toothpick in the middle comes out clean).

That's it - at 16 servings, they're 2 points each, 12 servings equals 3 points each and 9 servings are 4 points each.

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Other Thinks (4)

Lisa:

Do you think I can susbstitute a non-dairy soy for the milk to make it pareve? I was thinking of making a turkey blackbean chili tonight.

Mindy:

thank you Kimmer!! I think I'll make 'em in a cupcake tin, can't wait!!

Kim [TypeKey Profile Page]:

Mindy, I have a note that says for muffins bake at 400 and test after 15 minutes.

Lisa, I guess you could but you may want to refigure the points to be safe.

Lisa:

The soy worked well. Very yummy!! Thanks!

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