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Recipe For Yogurt Corn Bread
A basket of fragrant, golden corn bread squares, hot out of the oven, turns an ordinary meal into something special.
This recipe, which substitutes yogurt for the butter usually included in a more traditional corn bread, is easy, quick, and every bit as scrumptious.
Ingredients:
Vegetable oil spray
3/4 cup yellow cornmeal
3/4 cup all-purpose white flour
1 tablespoon sugar
1 1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 egg
1 cup nonfat plain yogurt
2 tablespoons skim milk
3 tablespoons vegetable oil
Cooking Instructions:
Preheat the oven to 425 degrees. Coat an 8-inch square baking pan with vegetable oil spray.
In a large bowl, mix the cornmeal, flour, sugar, baking powder, baking soda, and salt until blended. In a small bowl, using a whisk, blend the egg with the yogurt, milk, and oil until smooth. Stir the yogurt mixture into the dry ingredients and whisk gently, until the batter has no lumps. Pour into the pan and smooth the top with a spoon or spatula.
Bake in the center of the oven until the corn bread is golden brown on top and begins to pull away from the sides of the pan, about 20 minutes.
Cut into 12 squares and serve hot.
Yield: 12 servings
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