Yogurt Cornbread

Yeast Bread - Bread

Cornmeal and whole kernel corn color this loaf a golden color. Yogurt lends it a delightfully sour tang.

Brief

Prep 5 mins

Cook: 3hrs

Total: 3hrs5 mins

Servings: 12

Yield: 1 - 1/2 pound loaf

Yogurt Cornbread

Ingredients

¾ cup plain yogurt

⅓ cup water

1 tablespoon margarine

2 ½ cups bread flour

¾ cup cornmeal

¾ cup canned whole kernel corn

well drained

2 teaspoons white sugar

1 teaspoon onion powder

¾ teaspoon salt

1 teaspoon active dry yeast

Challah II

Bread

Directions

Step 1

Place all ingredients in the bread machine in the order suggested by the manufacturer. Select the basic white bread cycle or the whole grain cycle.

Nutritional Information

Yogurt Cornbread

Servings Per Recipe:12

Calories: 57.7

% Daily Value *

Protein: 1.8g 4%

Carbohydrates: 9.8g 3%

Dietary Fiber: 0.8g 3%

Sugars: 2.2g

Fat: 1.5g 2%

Saturated Fat: 0.4g 2%

Cholesterol: 0.9mg

Vitamin A Iu: 67.9IU 1%

Niacin Equivalents: 0.7mg 5%

Vitamin C: 0.2mg

Folate: 16.1mcg 4%

Calcium: 30.3mg 3%

Iron: 0.4mg 2%

Magnesium: 14.4mg 5%

Potassium: 80.4mg 2%

Sodium: 199.9mg 8%

Calories From Fat: 13.6

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Nutrition information is provided for reference only. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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