Cornbread

Makes one 8-inch bread

	Butter (for the pan)
1 1/4	cups flour
3/4	cup yellow cornmeal
1	teaspoon salt
1	teaspoon baking powder
1/4	teaspoon baking soda
1/2	cup sugar
1 1/2	cups plain low-fat yogurt
2	eggs
2	tablespoons butter, melted
1/4	cup vegetable oil

1. Set the oven at 325 degrees. Generously butter an 8-inch square baking pan. About 5 minutes before you're ready to pour the batter into the pan, transfer the pan to the oven so it becomes quite hot.

2. In a bowl, whisk the flour, cornmeal, salt, baking powder, baking soda, and sugar.

3. In another bowl, whisk the yogurt, eggs, butter, and oil. With a wooden spoon, stir the egg mixture into the cornmeal mixture until they are thoroughly combined.

4. Remove the baking pan from the oven. Pour in the cornbread batter, smooth the top, and return the pan to the oven.

5. Bake the cornbread for 45 minutes or until the top is firm when pressed with a fingertip and a skewer inserted into the center of the bread comes out clean. Set the cornbread on a rack for 20 minutes to cool. Cut into squares and serve warm.

Sheryl Julian & Julie Riven