skinny cornbread

This recipe for low fat cornbread is adapted from an recipe. It is moist and has a tender crumb thanks to the yogurt and the clabbered milk. Clabbered milk? Well, that’s what you call it when you add vinegar or lemon juice to milk to curdle it.  This cornbread is delicious with white chicken chili.

Cook Time: 25 minutes

1 cup yellow cornmeal
1/2 cup whole wheat flour
1/2 cup all-purpose flour
1/4 cup sugar
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 egg, lightly beaten
1 cup clabbered nonfat milk
1/4 cup plain nonfat yogurt
2 tbsp canola or vegetable oil


Preheat oven to 350 degrees. Spray an 8-inch square baking pan with nonstick cooking spray.
To clabber milk, put 1 tablespoon white vinegar in a glass one-cup measure. Top up with non-fat milk and let rest for about 5-10 minutes.

In a large bowl, combine cornmeal, flours, sugar, baking powder, baking soda and salt. In a separate bowl, whisk egg, clabbered milk, yogurt, and oil. Add wet mixture to dry and stir until just moistened. Do not overmix.

Scrape batter into prepared pan. Shift the pan back and forth on the countertop to displace any air bubbles. Bake until lightly golden and until the top springs back slightly when pressed—about 25 minutes. Cool for a few minutes, then serve while still warm.

Makes 16 squares.

The original recipe said to use 1 1/4 cups low fat buttermilk. But as buttermilk is difficult to find and keep on hand just on the off chance you are going to make biscuits or cornbread, I substituted clabbered milk and yogurt for the buttermilk.


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