Country Cornbread
1-1/2 cups yellow cornmeal
1/2 cup all-purpose flour
3 tablespoons sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup milk
1/2 cup plain nonfat yogurt
2 tablespoons unsalted butter, melted
2 tablespoons vegetable oil
2 large eggs, lightly beaten
1 cup creamed corn, canned or homemade
Preheat oven to 400 degrees F. Grease an 8-inch square baking
pan. Combine the cornmeal, flour, sugar, baking powder, and salt
in a mixing bowl. Stir well. In another bowl, combine the milk,
yogurt, melted butter, oil, and eggs. Add this to the cornmeal
mixture and stir until just combined. Then stir the creamed corn.
Scrape the batter into the prepared pan, and bake in the center
of the oven until the top is golden brown and a toothpick
inserted in the center comes out just clean, 45 minutes. Cook in
the pan on a rack for 15 to 20 minutes. Then remove the cornbread
from the pan and let it cool completely on a wire rack. Cut it
into squares to serve.
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