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cornbread-9 recipe

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.
 kwovolacto ovolacto