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.
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