I had some starting-to-turn yogurt and wanted cornbread and found this recipe which is SO GOOD.
1 cup yellow cornmeal (160 g)
1/4 cup all-purpose flour (40 g)
2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1 cup yellow cornmeal (160 g)
1/4 cup all-purpose flour (40 g)
2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1 egg, lightly beaten
1 cup yogurt
1/2 cup milk
3 T canola oil
1 T honey
In a large bowl, combine the dry ingredients. In another bowl, combine the egg, yogurt, milk, oil and honey. Stir into dry ingredients just until moistened. Pour into an 8-in. square baking dish coated with cooking spray. Bake at 425° for 16-20 minutes or until a toothpick comes out clean.
Here is a slightly modified version, and with muffins.
