How to Use Yogurt in Cornbread for Cholesterol
Nothing feels so homey and comforting as baking, but too many sweet treats and breads can wreak havoc on your health. Among other things, many quick breads, including cornbread, can be high in fat and cholesterol. According to the National Institutes of Health, too much cholesterol in your blood can lead to an increased risk of heart disease. You can reduce the cholesterol already in your bloodstream by exercising and consuming fruits and vegetables, but you can also cut back the cholesterol you get from cornbread and other baked goods by substituting nonfat, plain yogurt for certain ingredients in the recipe.
Instructions
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Keep nonfat, plain yogurt on hand whenever baking. It has fewer calories and less sugar than its flavored, higher-fat counterparts. Most importantly, though, it contains less fat, which means less cholesterol, too.
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Replace any buttermilk in the recipe, cup for cup, with the yogurt. Both ingredients lend that signature tangy flavor, but the yogurt will add less cholesterol -- unless the buttermilk is nonfat as well.
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Substitute both butter and oil with yogurt. According to the University of Wyoming, an equal amount of yogurt can be used in place of any fats in the recipe. This will reduce the total fat and cholesterol content of the cornbread, while leaving the texture mostly unchanged.
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Tips & Warnings
Using Greek yogurt may result in altered textures due to the higher protein content. Also, flavored yogurts contain added sugars and other flavorings, which will not only affect the sweetness of your product, but also moistness, color and texture.
