But I am in love with this corn bread I made yesterday as an experiment. Usually you don’t experiment with recipes when you have guests coming over for dinner, but I had faith that it would at least be edible and simply hoped it wouldn’t taste like a stale brick.
Modified greatly from this recipe, this corn bread has only natural and healthy ingredients and tastes like a grainy kiss on your lips.
- 1 cup unbleached white whole wheat flour, King Arthur brand – 400 calories, 2 g fat, 12 g fiber, 16 g protein
- 1 cup 100% whole grain cornmeal, Bob’s Red Mill brand (medium grind)* – 440 calories, 4 g fat, 20 g fiber, 8 g protein
- 1 6-oz container Fage plain nonfat Greek yogurt – 90 calories, 0 g fat, 0 g fiber, 15 g protein
- ¼ cup Trader Joe’s French Village nonfat vanilla yogurt – 32.50 calories, 1 g fat, 0 g fiber, 2 g protein
- 2 eggs – 109 calories, 7.3 g fat, 0 g fiber, 9.3 g protein
- ¾ tsp salt
- ¼ cup honey – 257 calories, 0 g fat, 0 g fiber, 0 g protein
- Preheat oven to 375 degrees. Mix all ingredients – best if you beat the eggs separately then add.
- Pour into an 11×8 pan that’s been “greased” with Pam cooking spray.
- Check in 15-20 minutes.
How simple is this recipe?!
If you were to eat the entire pan of corn bread, and it’s tempting until you see this, it would be: 1328.50 calories, 14.3 g of fat, 32 g fiber, 50.3 g protein
12 servings. Nutritional information per serving: 110.70 calories, 1.19 g fat, 2.67 g fiber, 4.19 g protein
Of course my boyfriend insisted on eating it with queso fresco, and his friend with butter sandwiched between it. But, hey, they do what they gotta do and I do what I gotta do, right?
*This was hard for me to find in regular grocery stores. So you might want to bank on getting it at a health food store.