Best Ever Cornbread
A recipe from
Virginia Wiedemann at the Sneaky Kitchen
1-1/2 cups Hodgson Mill stone-ground cornmeal
Mix the dry ingredients thoroughly in one bowl.
In another bowl, beat the egg, then mix in the yogurt. Into this,
stir the dry ingredients just until mixed. Put in a sprayed 9"
heavy-weight pie pan. Bake for about 25 minutes or until top is
golden brown. Let cool on a rack for 10 minutes and serve hot.
1 tsp. baking soda
1/2 tsp. salt
1-1/2 cups low fat unflavored yogurt
1 egg. beaten
2 tsp. canola oil
Preheat oven to 400° F.
Servings: 8 polite, or four large portions. This
might make good muffins also, but if you make muffins, be sure to adjust
the baking time.
Note: Regular corn meal will
not work well in this recipe.
(Note from Bess: I make this with another
brand of stone-ground corn meal by adding 1/2 tsp. xanthan gum.
This is a natural additive that most gluten-sensitive cooks will have on