Healthy Recipes - Healthy Eating Print this page
This unusual combination of ingredients allows a low sodium cornbread to emerge that has a slightly tangy taste that appeals to my whole family. Using yogurt and orange juice disguises the fact that very little salt is added.
1 cup all-purpose flour
1. Grease an 8 x 8 x 2 inch baking pan.
1. Preheat oven to 425 degrees F.
2. Pour the liquid ingredients into the dry ingredients. Stir until moistened. (The batter will be thick.)
3. Pour batter into the baking pan, smoothing the top gently with a spatula so that the batter is evenly distributed. Bake for 20 minutes, or until a toothpick comes out clean when inserted into the cornbread. Cool for 5 minutes on a wire rack. Cut into 12 pieces. Serve. Can be frozen in portions for future use.