I know there is some debate on whether cornbread should be sweet or not. We like ours sweet in this house, and I’m sure that after trying this recipe you will also. When I’m feeling fancy I stir in a can of chiles, a drained can of corn, and/ or cheddar cheese into the batter, but it is great without any of those additions.
-1 cup all purpose flour
-1 c cornmeal
-1/2 tsp salt
-1/2 tsp baking soda
-1/2 c butter, melted
-2/3 c sugar
-2 eggs
-1 c plain yogurt
In a medium bowl, whisk together the flour, cornmeal, salt and baking soda. In a different bowl, combine melted butter and sugar. Stir in eggs. Then stir in yogurt. Stir the butter mixture into the flour mixture. Spread into a greased, 8″ square pan. Bake at 375 for 30-40 minutes, until a toothpick comes out clean.
