Instructions: Preheat the oven to 350F.

Prepare an 8 inch square pan or a 9 inch round pan with cooking spray.

In a large bowl, beat the brown sugar, egg, yogurt, and pumpkin until frothy. Sift the cornmeal, flour,salt, and baking powder into the mixing bowl. Gently fold the dry ingredients into the wet ingredients until just mixed.

Spread the batter into the pan, and bake for 20 - 25 minutes or until a toothpick inserted in the middle comes out clean.

Variation: For a lighter texture, add 1/4 cup canola oil and 1 egg yolk to the wet ingredients.

NOTES : "Pumpkin is this recipes secret ingredient. It lends a deep golden color and welcome moistness to an already exceptional bread."

My husband said this was the very best cornbread hes ever had. I liked it because it wasnt overly sweet, and it was moist, but not goey in the center. I think this is the first fatfree recipe thats baked correctly for me!

Be aware though, that the fatfree version of this is dense. If you prefer a lighter cornbread, add the optional 1/4 cup canola oil and egg yolk. (That will up the CFF to 32%.)

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