Country Corn Bread by Tony van Roon

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I love this cornbread. It is excellent when hot and fresh. For breakfast the next day, cut a piece of the bread, split it down the middle and toast cut side up in a toaster oven until lightly browned. Slather with butter and/or marmalade.

COUNTRY CORNBREAD
(Source: Parade Magazine, Beth Merriman, Food Editor)
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Preheat oven to 400 °F Grease an 8x8" baking pan.

1 cup enriched cornmeal
1 cup all purpose flour
1/4 cup sugar
1/2 tsp salt
1/2 tsp baking soda

1 carton (8 oz) plain yogurt
1/4 cup vegetable oil
1 egg

o Sift together dry ingredients (I just put them in a bowl and mix them with a big spoon). In another bowl blend yogurt, oil, and egg. Add dry ingredients and mix just until blended (do not overmix). Pour into prepared pan.

o Bake 20 min at 400 °F until toothpick comes out clean. Do not overbake! The top will be flecked with brown rather than uniformly so.

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