1 1/2 cups all purpose flour
3/4 c. sugar (I used splenda)
1/2 c. yellow cornmeal
2 tsp baking powder
1/4 tsp salt
2/3 c. plain low fat yogurt (I only had vanilla)
1/4 c. melted butter
3 tbsp. milk
1 large egg
2 tbsp. fruit sugar (I didn't have)
Preheat oven to 375 F.
Lightly spoon flour into dry measuring cup & level with a knife. Combine flour, sugar, cornmeal, baking powder & salt in a bowl stirring with a whisk. Make a well I the centre. Combine yogurt, melted butter, milk and egg, stirring with a whisk; add to flour mixture, stirring just until moist. Place 12 muffin cup liners in muffin cups. Divide batter evenly among cups. Sprinkle batter evenly with fruit sugar, if desired. Bake at 375 F. for 20 mins. Cool on a wire rack.
I used a small loaf tin and cooked for 24 mins. Or until toothpick comes out clean. Also recipe can be multiplied up to four times. This was as good as any cornbread I have had at a restaurant. Good luck and enjoy!
Add dry ingredients together.
The egg, yogurt, milk & egg
Add the wet ingredients to the dry. Whisk together.
Put in loaf pan.
Problem, one piece is never enough.