Corn Bread

Friend and blogger, Lisa Waterman Gray recently posted an adventuresome recipe for apple cinnamon cornbread. I haven’t tried it yet, but I will. Just last week I fixed a big crock pot full of bean soup (using dry beans, of course) flavored with the leftover shank and scraps of Easter’s BBQ ham. Bean soup calls for cornbread and I have a very simple, rustic and delicious recipe.

I cannot take any credit for this recipe…I found it on the inter-net several years ago and it probably was on the Hodgson Mill web-site. However, I did not find it on a search today. I hope you will try it…my husband loves it.

BEST EVER CORNBREAD

1 ½ cups stone ground cornmeal
(regular cornmeal will not work, so says the original recipe)
1 tsp. baking soda
½ tsp. salt
1 ½ cups low or non-fat plain yogurt
1 egg, beaten
2 tsp. canola oil
Mix dry ingredients in one bowl.
Beat the egg, and mix with the yogurt and oil in another bowl.
Stir the dry ingredients into the wet ingredients until barely mixed.
Pour into greased 9 inch pan.
Bake at 400 degrees for about 25 minutes until top is golden brown.
Cool about 10 minutes and serve hot.
( I have added, on occasion, some diced, pickled jalapenos)



***Please note, I did not take the photo shown in this post and I have misplaced the identity of the photographer.