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Yogurt Corn Bread
Ingredients
- 2 eggs
- 1/4 cup sugar
- 1 cup unbleached plain flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 2/3 cup cornmeal
- 1/2 teaspoon salt
- 1 cup Glenisk Natural yogurt
- 1/4 cup butter, melted and cooled
Preparation
- Preheat the oven to gas mark 6, 200°C, 400°F. In a large bowl, beat the eggs, add the sugar, and beat well. In another bowl, whisk the flour, baking powder, baking soda, cornmeal and salt together. Add the dry ingredients alternately with the yogurt to the egg-sugar mixture. Stir in the melted butter.
- Bake the batter in a greased 8 or 10 inch cast-iron skillet for 25 minutes, watching closely after the first 15 minutes to make sure it doesn't burn. Slice the bread into eight and serve warm.