Melba's Jammin' wrote:
> In article >, x-no-archive: yes

> wrote:
> > Let's get back to food.
>
> Fat free yogurt sucks.
> --

Not in this recipe. Here, it contributes to making a cornbread that is
firm enough to hold together against chili.

It comes from Sunset magazine and is attributed to Victoria
Modarresi, Tucson.

1 cup all purpose flour
1 cup yellow cornmeal
1/4 cup sugar
1 tsp baking soda
3/4 tsp salt
1 cup plain nonfat yogurt [room temp]
2 large eggs [room temp]

Preheat oven to 400=B0F. Mix dry ingredients in a bowl. Add
yogurt, mix eggs slightly and add them, mix just until blended.
Pour into a buttered 8-inch cast iron frying pan. Bake 20 to 25
minutes, until top springs back when gently pressed in the=20
center.