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Country Cornbread

Sue <sue.interport@rcn.com>
Sun, 9 Oct 2016 16:59:02 -0400 (EDT)
v116.n037.4
I found this recipe many years ago in the Family Weekly insert of our 
local newspaper and it is my go-to cornbread recipe, especially good 
split and toasted. Cornbread purists will want to shield their eyes :)

Country Cornbread
(from Family Weekly Magazine)

1 carton (8 oz) plain yogurt
1/4 c vegetable oil
1 egg
1 c enriched cornmeal
1 c AP flour
1/2 tsp baking soda
1/2 tsp salt
1/4 c sugar

Blend yogurt, oil, egg. Sift together dry ingredients. Mix into wet 
ingredients. Spoon into 8x8" greased pan.

Bake 20 min @ 400F until lightly brown.