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