Yogurt Cornbread
3/4 cup plain yogurt
1/3 cup water
1 tablespoon butter or margarine
2 1/2 cups bread flour
3/4 cup cornmeal
3/4 cup canned kernel corn — well drained
2 teaspoons white sugar
1 teaspoon onion powder
3/4 teaspoon salt
1 teaspoon active dry yeast
Place all ingredients in the bread machine in the order suggested by the
machine’s manufacturer. Select the basic white bread cycle or the whole
grain cycle.
This recipe yields a 1 1/2 pound loaf.
Comments: Cornmeal and whole kernel corn color this loaf golden. Yogurt
lends a delightful sourdough-like tang.
Per serving: 1849 Calories (kcal); 25g Total Fat; (12% calories from fat); 58g Protein; 341g Carbohydrate; 54mg Cholesterol; 1817mg Sodium
Food Exchanges: 22 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 3 1/2 Fat; 1/2 Other Carbohydrates
Comments
Got something to say?