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Nutritional Info
  • Servings Per Recipe: 9
  • Amount Per Serving
  • Calories: 189.1
  • Total Fat: 7.9 g
  • Cholesterol: 41.2 mg
  • Sodium: 419.2 mg
  • Total Carbs: 25.3 g
  • Dietary Fiber: 2.0 g
  • Protein: 5.4 g

View full nutritional breakdown of Mema's Moist Cornbread calories by ingredient
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Mema's Moist Cornbread

Submitted by: PURPLEZEBRA01

Introduction

My mother-in-law developed this recipe several years ago and it continues to be a hit. SUBSTITUTIONS: (will change nutrition info.) honey instead of agave nectar, buttermilk instead of yogurt; if using regular milk instead of buttermilk, eliminate the baking soda. PREP TIME does NOT include soaking the cornmeal for 1 hour. My mother-in-law developed this recipe several years ago and it continues to be a hit. SUBSTITUTIONS: (will change nutrition info.) honey instead of agave nectar, buttermilk instead of yogurt; if using regular milk instead of buttermilk, eliminate the baking soda. PREP TIME does NOT include soaking the cornmeal for 1 hour.
Number of Servings: 9

Ingredients

    1 cup yellow cornmeal (add water to cover and soak 1 hr.)
    1/2 cup all-purpose flour
    1/2 cup whole wheat flour
    3 tsp. baking powder
    1 tbsp. instant potato flakes
    1/4 tsp. baking soda
    2 large eggs (beat just to blend yolks)
    2 tbsp. agave nectar (or honey)
    1/4 cup safflower oil
    1/2 cup nonfat Greek yogurt mixed with 1/2 cup water, to make it runny (or 1 cup buttermilk)

Directions

Add water to cornmeal in and let sit 1 hour. Meanwhile, mix dry ingredients in one bowl (large- this is where everything will end up) and wet ingredients in another. Spray an 8x8" baking dish with Pam. Put your feet up and read a good book until the cornmeal has soaked an hour (or soak it ahead of time - it's o.k. if it soaks longer than 1 hour.)

Preheat oven to 425. Stir wet ingredients into cornmeal, then add wet mixture to dry mixture. Stir or whisk to blend until smooth. You may want to use an electric mixer. Pour into prepared pan. Bake 25 minutes. Serve warm with butter and/or honey. Doubles nicely.

Serving Size: Makes 9 servings.

Number of Servings: 9

Recipe submitted by SparkPeople user PAULA2099.






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