Ingredients
Scale
- 1 C. cornmeal
- 1 T. baking powder
- 1/4 tsp. salt
- 1 large egg
- 1/4 C. vegetable oil (I use olive oil)
- 1 C. all-purpose flour
- 1/4 tsp. baking soda
- 1 1/4 C. yogurt
- 2 to 4 T. maple syrup
- 2 to 4 T. butter (I always use 4 T.)
Instructions
- Preheat oven to 375ºF.
- Combine cornmeal, flour, baking powder, baking soda and salt in a bowl. Whisk to incorporate well.
- In another bowl, whisk together the yogurt, egg, maple syrup and oil. Put the butter into the cast iron pan and melt in the preheating oven.
- Mix the wet into the dry ingredients just enough to fully saturate all of the dry mixture.
- Scrape the batter directly into the hot butter in the cast iron pan.
- Bake for about 25 minutes, or until the top is lightly browned and the corn bread is starting to pull away from the sides of the pan a little bit.