YOGURT CORNBREAD
My husband doesn't like traditional Texas corn bread, so I came up with this recipe. This is the only kind he'll eat. Yogurt makes this variation different from most. -Amanda Andrews of Mansfield, Texas
Provided by Taste of Home
Time 30m
Yield 9 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 425°. Combine the first 5 ingredients. In another bowl, combine remaining ingredients. Stir into dry ingredients just until moistened. Pour into an 8-in. square baking dish coated with cooking spray. Bake until a toothpick comes out clean, 16-20 minutes.
Nutrition Facts : Calories 157 calories, Fat 7g fat (1g saturated fat), Cholesterol 24mg cholesterol, Sodium 349mg sodium, Carbohydrate 20g carbohydrate (0 sugars, Fiber 1g fiber), Protein 4g protein. Diabetic Exchanges
DANNON'S SWEET YOGURT CORNMEAL CAKE
Make and share this Dannon's Sweet Yogurt Cornmeal Cake recipe from Food.com.
Provided by Renegade Chef
Categories Dessert
Time 40m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 400 degrees.
- In a bowl combine cornmeal, flour, baking powder, baking soda, salt and 1/2 cup sugar. Mix well.
- Add 1 cup yogurt, egg, and oil. Mix until just blended.
- Pour into prepared pan (9-inch round pan, lightly greased) and bake 25-30 minutes or until golden and firm to the touch. Cool cake slightly before cutting.
- Meanwhile, combine berries, 2 tbsp sugar, and juice. Let stand for 15 minutes.
- Serve sliced cake with 1/4 cup sweetened berries and a dollop of yogurt per slice.
Nutrition Facts : Calories 334.3, Fat 11.3, SaturatedFat 1.4, Cholesterol 29.5, Sodium 370, Carbohydrate 52.9, Fiber 2.4, Sugar 27.6, Protein 7
BROWN SUGAR CORNMEAL CAKE WITH SWEET YOGURT TOPPING
Steps:
- Preheat the oven to 350. Spray a standard size Bundt pan with nonstick cooking spray.
- In a large bowl, whisk together the flour, cornmeal, baking powder, baking soda and salt.
- In a small bowl, whisk together 1 cup yogurt, brown sugar, oil, eggs and orange juice until completely combined. Stir the wet ingredients into the dry just until incorporated. Pour into prepared the pan and bake until it is puffed and golden and a tester placed in the center comes out clean, 35 to 40 minutes. Remove from the oven, and when cool enough to handle, invert onto a wire cooling rack. Cool completely before slicing.
- For the topping, stir together the remaining 1 cup yogurt, orange zest and powdered sugar. Slice the cake and serve with the yogurt topping drizzled over top.
THE MOST ADAPTABLE ONE-BOWL CORNMEAL POUNDCAKE
Is it cake time yet? Cake is comforting in a way that a tart or cookies are not, and this is especially true of loaf cakes, which you can convince yourself is just like bread. Slices of it fit in the toaster, so really, what's the difference? This citrus-scented cornmeal number is endlessly adaptable - use whatever fat you have on hand, dairy or light, bright flavoring you have on hand - and requires just one bowl. It's wonderful in slices, but extra nice toasted and buttered for breakfast.
Provided by Melissa Clark
Categories breakfast, cakes, dessert
Time 1h
Yield 1 (9-inch) loaf
Number Of Ingredients 12
Steps:
- Heat oven to 350 degrees, and grease and flour a 9-inch loaf pan. (Or grease and line it with parchment.)
- In a big bowl, add the sugar, and grate the zest from the orange, lemon or lime into the bowl. If you need a little aromatherapy, work the zest into the sugar with your fingers. (This technique is supposed to infuse the citrus into the sugar.)
- Add the fat, eggs, and yogurt to the bowl, along with the extract and nutmeg, if you like.
- Whisk in the salt, baking soda, baking powder and cornmeal. Once smooth, whisk in flour.
- Scrape the batter into the prepared pan, and bake for 45 minutes to an hour. Let it (mostly) cool in the pan. Then slice off a thick piece, butter it and let yourself be soothed.
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