...that tastes good :) No seriously it does! This isn't the sticky sweet kind, so if that's your poison of choice... you may not like this version. Oh and it's not made in a cast iron pan... so if you're from the south... please don't hurt me :) I'm just a silly northerner making low fat corn bread... so don't be hating on me :D


OK so now you are thinking... eww this is going to be nasty dry cornbread... NOPE! It's moist due to two reasons that help this thing be almost fat free... let's talk about ways to make things fat free... sub out the butter with healthier better for you things like: pureed fruit, pureed veggies, fat free yogurt... ok let's talk about that last one there. Stonyfield Farms contacted me and sent me some great coupons so I could try out and experiment with their wide range of products. They also sent a super cute spatula! Perfect for getting every last drop of yogurt out of the containers. LOVE IT!

I started out with their Greek yogurt (YUM). I've always just eaten my Greek yogurt with a little added honey and never cooked with it, so this was something new. I'm in the works of a tasty lemon poppy seed muffin using it as a base... it's not perfect yet though... so I'll have to share it with you a little down the road :)

Next I used some low fat lemon yogurt to make some AMAZING lemon blueberry muffins... but I think I've muffin overloaded you... so maybe I'll write about them later this week??

So back to that almost fat free corn bread! I used the fat free french vanilla yogurt to sub out the butter in this recipe. I also used pumpkin puree (don't worry you don't taste it... just adds the moisture and awesome texture). I also used whole wheat flour to make this thing even healthier! So why isn't this bad boy fat free? Well I used an egg... so that yolk is the tiny bit of fat in this guy. Even without the fat this thing has a really nice crumb and texture to it. I may have eaten 1/4 of the pan when I made this the other night.

Almost Fat free corn bread
adapted from from Moosewood Restaurant Low-Fat Favorites
wet
2 Tbs brown sugar (packed)
1 egg plus 1 egg white
3/4 cup stonyfield french vanilla fat free yogurt
1/2 cup pumpkin puree (you don't taste it... just adds awesome moist texture)

dry
1 cup whole wheat flour
1 cup corn meal
1 Tbs baking powder

Heat oven to 350 and lightly spray an 8" stoneware baking pan with cooking spray or olive oil
Beat together wet ingredients and set aside.
Whisk together dry.
Add dry to wet and stir until just barley incorporated (don't over mix/beat).
Pour into pan and bake for 20-25 minutes.

CHOW!