Adapted from the American Medical Association FAMILY COOKBOOK
This is a simple and light cornbread recipe.
The squash or pumpkin adds a bit of flavor and color (and nutrition).
I like making this in a mini-loaf pan like this
¾ cup yellow cornmeal
¾ cup flour (any combo of white and wheat)
2 T sugar
1 ½ t. baking powder
½ t. baking soda
½ t. salt
1 whole egg + 1 egg white
1 cup plain nonfat yogurt
½ - ¾ cup mashed winter
squash or pumpkin
2 T vegetable oil
In one bowl mix the dry ingredients
In another bowl whisk the wet ingredients (or mix in a food processor)
Stir the yogurt mixture into the dry ingredients and whisk
gently, until the batter has no lumps.
Coat baking pan with vegetable oil spray.
I like to use a mini-loaf pan, but you can use a regular
muffin tin or an 8” X 8” baking pan.
If you like, heat the pan before adding the batter – it
makes for slightly crispier outsides.
Bake in 425 oven until the corn bread is golden brown on top
and begins to pull away from the sides of the pan.
Mini-loaves or Muffins: about 15
minutes
Square pan: about 20
minutes
