really is the best! And it's lower fat than almost any other
cornbread recipe you will find. The original recipe came from
Prevention Magazine, but I cut down on the oil."
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.
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.
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 hand.)