Here's my favorite cornbread recipe, using yogurt instead of
buttermilk. For those who don't like their cornbread sweet, close
your eyes and go to the next post. :)
COUNTRY CORNBREAD
(Source: Parade Magazine, Beth Merriman, Food Editor, many, many years ago)
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Preheat oven to 400F. Grease an 8x8" baking pan.
1 c enriched cornmeal
1 c all purpose flour
1/4 c sugar
1/2 tsp salt
1/2 tsp baking soda
1 carton (8 oz) plain yogurt
1/4 c vegetable oil
1 egg
Sift together dry ingredients (I just put them in a bowl and mix them
with a big spoon). In another bowl blend yogurt, oil, and egg. Add
dry ingredients and mix just until blended (do not overmix). Pour
into prepared pan.
Bake 20 min at 400 deg until toothpick comes out clean. Do not
overbake! The top will be flecked with brown rather than uniformly so.