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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 10 |
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Cooking Light. You need a cast iron skillet for a crisp crust and moist interior. Ingredients:
1 1/3 cups all-purpose flour (about 6 ounces) |
2/3 cup stone-ground cornmeal |
2 teaspoons baking powder |
3/4 teaspoon salt |
1 cup plain low-fat yogurt |
1/3 cup maple syrup |
1/4 cup butter, melted |
2 large eggs, lightly beaten |
cooking spray |
Directions:
1. Preheat oven to 425°.
2. Place an 8-inch cast-iron skillet in preheated oven for 10 minutes.
3. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, cornmeal, baking powder, and salt in a large bowl, stirring with a whisk.
4. Combine yogurt, syrup, butter, and eggs, stirring with a whisk. Add yogurt mixture to flour mixture; stir just until moist (batter will be thick).
5. Remove pan from oven; coat pan with cooking spray. Spoon batter into preheated pan, smoothing top with a spatula.
6. Bake at 425° for 20 minutes or until a wooden pick inserted in center comes out clean. Remove from oven; cool in pan on a wire rack 10 minutes.
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