Sunday, February 12, 2006

Yogurt Corn Bread

This is another bread that features plain yogurt for a very moist result. The orange zest is a unique addition for corn bread and makes for a nice bright flavor. I served this with a big pot of navy beans this week, and then we had it toasted with honey the next morning for breakfast. I found this recipe in "The Bread Bible" Cookbook.

1 cup fine yellow or white corn meal
1 cup unbleached all-purpose flour
2 Tbs. sugar, maple syrup, OR brown sugar
1/2 tsp. salt
1/2 tsp. baking soda
grated zest of 1 large orange
2 large eggs
1/4 cup buttermilk
1 1/4 cups plain yogurt
1/4 cup corn oil

1. Preheat oven to 425 degrees. Grease an 8 inch corn bread or deep cake pan.

2. In a large bowl using a whisk, combine the corn meal, flour, sugar, salt, baking soda, and orange zest.

3. In a small bowl using a whisk, combine the eggs, buttermilk, and yogurt. Add this mixture to the dry ingredients, combine gently. Pour the oil over the top of the batter. Stir with a large spatula just until moistened yet thoroughly blended.

4. Spoon batter into the pan. Place in center of oven and bake 20 to 25 minutes or until golden brown around edges and toothpick comes out clean. Let stand 15 mintues before serving.

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