I love this cornbread. It is excellent when hot and fresh. For breakfast the next day, cut a piece of the bread, split it down the middle and toast cut side up in a toaster oven until lightly browned. Slather with butter and/or marmalade.
COUNTRY CORNBREAD
(Source: Parade Magazine, Beth Merriman, Food Editor)
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Preheat oven to 400 deg. Grease an 8x8" baking pan.
1 c enriched cornmeal
1 c all purpose flour
1/4 c sugar
1/2 tsp salt
1/2 tsp baking soda
1 carton (8 oz) plain yogurt
1/4 c vegetable oil
1 egg
Sift together dry ingredients (I just put them in a bowl and mix them with a big spoon). In another bowl blend yogurt, oil, and egg. Add dry ingredients and mix just until blended (do not overmix). Pour into prepared pan.
Bake 20 min at 400 deg until toothpick comes out clean. Do not overbake! The top will be flecked with brown rather than uniformly so.
Updated: April 5, 1996
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