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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 9 |
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A meal of chili can corn bread is a tradition for our Christmas Eve gatherings at my brother's house. I'm always asked to bring this corn breadthe lightest and fluffiest I've ever tasted. Burdell Fossum of Plymouth, Minnesota Ingredients:
1 cup king arthur unbleached all-purpose flour |
1 cup cornmeal |
1/4 cup sugar |
1/2 teaspoon baking soda |
1/2 teaspoon salt |
1 egg |
1 cup (8 ounces) reduced-fat plain yogurt |
1/4 cup canola oil |
Directions:
1. In a large bowl, combine the flour, cornmeal, sugar, baking soda and salt. Whisk together the egg, yogurt and oil. Stir into the dry ingredients just until combined.
2. Transfer to an 8-in. square baking dish coated with cooking spray. Bake at 375° for 20-25 minutes or until top is lightly browned and a toothpick inserted near the center comes out clean. Serve warm. Yield: 9 servings.
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