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- 1½ cups yellow cornmeal
- 1/2 cup all-purpose flour
- 3 tablespoons sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 large eggs, lightly beaten
- ¾ cup Plain Mountain High Yoghurt
- ½ cup milk
- 3 tablespoons vegetable oil
- 1 cup creamed corn
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Combine the cornmeal, flour, sugar, baking powder, baking soda, and salt in a small mixing bowl. Stir well.
In a medium mixing bowl, whisk together the eggs, yoghurt, milk, and oil. Add creamed corn and mix well.
Add the dry ingredients to the wet ingredients and stir until just combined.
Scrape the batter into a greased 8-inch square baking pan. Bake at 400°F in the center of the oven for about 30 minutes, until the top is golden brown and a toothpick inserted in the center comes out clean.
Cool in the pan on a rack for 15 to 20 minutes, then remove from pan and cool completely on a wire rack. Cut it into 6 squares to serve.
Makes 6 servings.
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| Calories - 360 |
| Total Fat - 10g |
| Cholesterol - 75mg |
| Potassium - 188mg |
| Sodium - 620mg |
| Total Carbohydrates - 58g |
| Protein - 9g |
| Fiber - 2g |
| Calcium - 10% |
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*Note: All nutritional data calculated using Original Style Mountain High Yoghurt, unless otherwise indicated in ingredient list. To lower fat and calorie totals, use Lowfat or Fat Free Mountain High Yoghurt.
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Recipes 
Cornbread
Joan C makes this comment
Sunday, 10 July 2011
Mountain High Yoghurt makes this comment
Friday, 26 August 2011