Yogurt Cornbread

Yogurt Cornbread

This is a yummy moist cornbread. I can't stand dry cornbread so this is really the only recipe I use on a general basis. I substitute the whole milk yogurt for whatever plain yogurt I have on hand and it is still good.

2 eggs
1/4 cup sugar
1 cup pastry flour
2 tsp baking powder
1/2 tsp baking soda
2/3 cup cornmeal
1/2 tsp salt
1 cup whole milk plain yogurt
1/4 cup better, melted

Preheat over to 400 degrees. Beat the eggs, add the sugar, and mix well. Whisk the flour, baking powder, soda, cornmeal, and salt together. Add the dry ingredients alternately with the yogurt to the egg-sugar mixture. Stir in the cooled butter. Bake in a greased 10" cast iron skillet for 25 minutes, watching closely.

Makes 8 servings.