Tuesday, January 19, 2010

Moist Corn Bread

Sundowner Corn Bread by Judy Seman



¾ C yellow Corn Meal

1 C unsifted flour

½ C Sugar or honey

½ t baking soda

2 t baking powder

½ t salt

1 C PLAIN yogurt

¼ Milk

1 Egg, beaten

2 T margarine or butter, melted



Mix the wet ingredients.

Sift the dry ingredients.

Mix it all together just enough to blend.

Pour into a greased, 9”x9”, pan and bake at 425 for about 20 min.



Judy’s notes: I use sugar instead of honey and then serve honey at the table



Jenny’s notes: For a savory variation, reduce the sugar to at least ¼ C and optionally you could add heat (red pepper flakes, cayenne pepper, etc), frozen corn, and some cheddar cheese. Or just reduce the sugar and follow the rest of the recipe.

1 comment:

Unknown said...

I love your blog and like how reader-friendly it is (some are so busy they hurt my head). In my job for a cooking software company I study blogs and one of the happy parts of this assignment is finding great sites like yours. I am so glad I found this! Since I work for the company, I finally decided to try their product (DUH!) and it is amazing—it’s saved me so much time and money already! Without sounding like an infomercial, I wanted to tell you about their recipe organizer that’s simplified my life a ton. FINALLY I can find what I need, when I need it, without having to scour through boatloads of recipes and books! (I’ve included the link in case you are interested.) Lastly, thanks so much for a great blog—I love your information!