Nonfat yogurt replaces the fat in this light and tender cornbread. Sugar was reduced. Now the bread has a hearty corn flavor and a springy texture that holds up when it's dunked into soups and bean stews.

My Spanish-speaking neighbors love it so much, I translated the recipe into Spanish.

Very Good Cornbread

1 cup all-purpose flour

1 cup yellow cornmeal, medium grind. Bob's Red Mill medium grind cornmeal is best.

1/4 cup sugar

1 teaspoon baking soda
1/4 teaspoon salt

1 cup plain, nonfat yogurt. I use Greek yogurt for extra protein.
2 large eggs
Less than 1/4 cup oil

Pam baking spray

1. Place oven rack in middle of the oven. Preheat oven to 375 degrees.

2. Spray an 8 to 9-inch square or round pan with baking spray. Set aside.

3. In a bowl, mix flour, cornmeal, sugar, baking soda and salt. Blend well. Set aside.

4. In a separate bowl, beat eggs. Add yogurt and oil, and whisk until combined.

5. Gently mix wet and dry ingredients, just until combined.

6. Spread batter in greased pan. Hustle it into the oven. Cornbread begins rising the minute you combine wet and dry ingredients.

7. Bake in a 375-degree oven for 20-25 minutes until cornbread springs back when gently pressed in center. Cut into squares or wedges. Serve warm.

Per serving- 163 calories; 5.6 grams protein; 2 grams fat (0.5 gram saturated fat); 30 grams carbohydrates; 3 grams fiber; 100 mg sodium; 48 mg cholesterol