Cornbread - Northern style 

Rich and light but not crumbly with crispy buttery edges.

Double recipe for 2 skillets or 2 9x13s:
3 c milk and 2 c yogurt (5 c total)
2 sticks butter
4 eggs
4 c corn grain
15 oz whole wheat pastry flour
1 T baking powder
1 t soda
2 t salt
1 c sugar

***Additions -
1/2 lb sharp cheddar cheese half-inch diced
with hot and sweet jalapenos (from Trader Joes)

Corn and cheese

Corn Chile Salsa also from Trader Joes
Cast iron skillet or 9x13 size:

Melt:
1 stick unsalted butter

Beat with:
2 eggs until well mixed

Stir in:
1 1/2 c (12 oz) milk and
1 c (8 oz) yogurt until smooth and thick (2 1/2 c total)

Measure and mix together:
10 oz (2 c) fine ground cornmeal
7 1/2 oz (1 1/2 c) whole wheat pastry flour
4 oz (1/2 c) sugar
1 t baking powder
1/2 t soda
1 t salt


Mix well mixed dry ingredients into wet ingredients gently but thoroughly.

**Preheat 12 inch cast iron skillet in oven until it is warm but not too hot. Remove from oven and melt in 2 T more butter. Scrape batter into skillet and bake at convection roast 350* about 25-35 minutes until quite golden brown and springs back when touched. Cool a little before serving.

**OR lightly spray an aluminum 9x13 inch cake pan. Skip the extra butter and bake 25-30 minutes. This allows you to have nice square pieces if you need to serve maybe more folks.

**OR lightly spray two pie dishes and bake in them.


Cookie sheet size:
1 stick melted unsalted butter
3 eggs
2 c milk and 1 c yogurt mixed together

2 c cornmeal
10 oz soft white wheat

2 t baking powder
2 t salt
1/2 t soda
1/2 c sugar

Melt 1/4 c butter onto cookie sheet and spread batter on.

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