Thanks for your vanilla cornbread; hope you enjoy mine.
MY PEACH CORNBREAD
( moist and subtly sweet )
2 cups yellow cornmeal (I prefer stone ground)
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt
3 eggs
8 oz vanilla or peach yogurt
1/2 cup oil
1/2 of a 21 oz can of peach pie filling
Mix dry ingredients well. Mix wet ingredients together. Beat both mixtures
until well blended. Place in a greased 8 x 10 inch biscuit pan. Mixture
will fill pan almost full. Bake 400 F until golden and done, about 25
minutes or so. Cut when warm. Freezes well
Note: use the whole can of pie filling to double the recipe for two 8 x 10 pans
Joan's Culinary & Baking Adventures:
Best visited the beginning of each month
http://www.pipeline.com/~rosskat/