James Carrier
YieldsMakes 8 or 9 servings
AuthorVictoria Modarresi, Tucson, Arizona,

How to Make It

Step 1
1

In a bowl, mix flour, cornmeal, sugar, soda, and salt. Add yogurt and eggs and mix just until blended. Pour into a buttered 8- to 9-inch square or round pan.

Step 2
2

Bake in a 400° oven until bread springs back when gently pressed in center, 20 to 25 minutes. Cut in squares or wedges. Serve warm.

Ingredients

 1 cup all-purpose flour
 1 cup yellow cornmeal
 1/4 cup sugar
 1 teaspoon baking soda
 3/4 teaspoon salt
 1 cup plain nonfat yogurt
 2 large eggs

Directions

Step 1
1

In a bowl, mix flour, cornmeal, sugar, soda, and salt. Add yogurt and eggs and mix just until blended. Pour into a buttered 8- to 9-inch square or round pan.

Step 2
2

Bake in a 400° oven until bread springs back when gently pressed in center, 20 to 25 minutes. Cut in squares or wedges. Serve warm.

Very Good Cornbread