Date: Sun, 26 Nov 1995 09:29:53 -0700 (MST)
I really believe this is the world's best cornbread.
1 c. flour
1 c. cornmeal
1/4 c. sugar (or even less--the original recipe called for 1/2 c.)
1 tsp. baking soda
1/2 tsp. salt
1 c. plain nonfat yogurt
1/2 c. Egg Beaters or other such substitute equal to 2 eggs
Mix dry ingredients together. Add yogurt and egg substitute. Mix well. Bake
at 400 degrees in 8" square or round pan (I use a cast iron skillet sprayed withPam) for about 20 minutes.
I've also halved this recipe to make 1 panful of cornsticks--in one of those
cast iron pans that makes "muffins" shaped like ears of corn. They don't take
quite as long to bake as the cornbread.