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.