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1 1/2 cups Hodgson Mill stone ground cornmeal (regular corn meal will not be as good in this recipe)
1 tsp. baking soda
1/2 tsp. salt
1 1/2 cups low fat unflavored yogurt
1 egg. beaten
2 tsp. canola oil
Mix the dry ingredients thoroughly in one bowl. Beat the egg, then mix in the yogurt and oil in another bowl. Into this stir the dry ingredients just until mixed.
Put in sprayed 9" heavy weight pie pan. Bake at 400 degrees for about 25 minutes until top is golden brown. Let cool on rack 10 minutes and serve hot.
Servings: 8 polite, or four large.
Don't worry about using up that big bag of cornmeal. If you don't use it all making lots of this cornbread, it makes the best polenta (or cornmeal mush, depending on where you come from)
you've ever tasted. Just remember to store it in the refrigerator or freezer after it's opened.
Like beans and cornbread? Try my
BAKED BEANS, or if you would like a good soup to go with this bread
try SHRIMP BISQUE.
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