PJ'S CORNBREAD

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PJ's Cornbread image

I started out with my mom's recipe and tweeked it until I got it just right for us. This is NOT sweet yellow cornbread. It's made with Albers White cornmeal and has no sweet taste. It's bread. We love it with a fresh pot of cooked Pinto Beans. My hubby is in heaven with that meal! I turn it out of my iron skillet onto a plate and cut in pie wedges. Cut almost thru one wedge and put a pat of butter in there. Yum!

Provided by Phyllis Jones @Paj

Categories     Savory Breads

Number Of Ingredients 8

1 cup(s) albers white corn meal
1 cup(s) king arthur white unbleached flour
1 tablespoon(s) rumsford baking powder
1 teaspoon(s) sea salt
1 teaspoon(s) raw sugar
2 large eggs, at room temperature
1 cup(s) nancy's plain lowfat yogurt, at room temp
1/2 cup(s) lowfat milk, at room temp

Steps:

  • Measure and mix all dry ingredients well.
  • Mix yogurt and milk together, until blended. Stir in beaten eggs. Pour yogurt mixture into dry ingredients and gently stir until all is moist and uniform in appearance. Pour batter into iron skillet that has been heated with 1 tablespoon olive oil and 1 pat of butter. The batter should sizzle a little when poured into the skillet. Bake at 400 degrees for 25-30 minutes. Bread should be browned and lovely. Turn it out onto a plate and cut as you would a pie. Add butter to your piece for a little bit of heaven.

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