Lemon Yogurt Cornbread
Yes, there is such a thing as healthy lemon yogurt cornbread. Check out how easy it is to make.
1 cup whole wheat flour or white whole wheat flour
1 cup white or yellow cornmeal
1 tablespoon brown sugar
2 teaspoons baking powder
1 teaspoon baking soda
Pinch of salt
3/4 cup low-fat lemon yogurt
2/3 cup skim milk, or soy milk
2 large omega-3 eggs
1 medium lemon, zest and juice
1 tablespoon canola oil
Olive oil spray for baking tins
Heat the oven to 400F.
Whisk to combine the dry ingredients in a large bowl. In a smaller bowl, whisk together the wet ingredients.
Fold the wet ingredients into the dry, then pour the mixture into sprayed muffin tins, loaf pan, or preheated 10-inch cast iron skillet.
Place the tins, pan, or skillet in the upper portion of the oven. Reduce the heat to 350F. Cook for 30 to 40 minutes, or until a tester comes out clean.
Brush the top of the bread with a little honey, hot from the oven, for a sweet glaze. This is a perfect side dish for chili or any of our wonderful SuperFood soups.