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1 1/2 cups cornmeal
1/2-cup all-purpose flour
3 tablespoons granulated sugar
1 tablespoon baking powder
1/4-teaspoon salt
1/2-cup milk
1/2-cup plain non-fat yogurt
2 tablespoons melted butter
2 tablespoons vegetable oil
2 eggs, lightly beaten
1 cup creamed corn
Preheat oven to 400 degrees F. Butter an 8-inch by 8-inch baking pan.
Combine the cornmeal, flour, sugar, baking powder and salt in a mixing bowl.
Combine the milk, yogurt, melted butter, oil and eggs in a bowl. Add to the cornmeal mixture and stir until just combined. Stir in the creamed corn.
Scrape the batter into the prepared pan and bake for 45 minutes or until the top is golden brown and a toothpick inserted in the center comes out clean.
Cool on a rack and then remove from pan and cool completely. Cut into squares to serve.
1/2-cup all-purpose flour
3 tablespoons granulated sugar
1 tablespoon baking powder
1/4-teaspoon salt
1/2-cup milk
1/2-cup plain non-fat yogurt
2 tablespoons melted butter
2 tablespoons vegetable oil
2 eggs, lightly beaten
1 cup creamed corn
Preheat oven to 400 degrees F. Butter an 8-inch by 8-inch baking pan.
Combine the cornmeal, flour, sugar, baking powder and salt in a mixing bowl.
Combine the milk, yogurt, melted butter, oil and eggs in a bowl. Add to the cornmeal mixture and stir until just combined. Stir in the creamed corn.
Scrape the batter into the prepared pan and bake for 45 minutes or until the top is golden brown and a toothpick inserted in the center comes out clean.
Cool on a rack and then remove from pan and cool completely. Cut into squares to serve.