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Title: Very Good Cornbread
Categories: Breadmaker Bread Lowfat
Yield: 8 Servings
| 1 c | All-Purpose Flour | |
| 1 c | Yellow Cornmeal | |
| 1 | /4 c | Sugar |
| 1 t | s Baking Soda | |
| 3 | /4 t | s Salt |
| 1 c | Nonfat Plain Yogurt | |
| 2 L | g Eggs |
This bread has a hearty corn flavor and a springy texture that holds up when it's dunked into soups and bean stews. For tender wedges bake the bread in an 8" cast-iron frying pan. For browner, crunchier bread bake the batter in cornstick pans for about 15 min, yields 14 - 16 sticks.
Prep and Cook Time: About 25 min Makes: 8 - 9 servings
In a bowl, mix flour, cornmeal, sugar, soda and salt. Add yogurt and eggs and mix just until blended. Pour into a buttered 8 - 9" sq or round pan.
Bake in a 400F oven until bread springs back when gently pressed in center, 20 - 25 min. Cut in squares or wedges. Serve warm.
Recipe By : Sunset
From: Reggie Dwork previous next