TEXAS CORNBREAD

TEXAS CORNBREAD image

Number Of Ingredients 10

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1 cup stone-ground cornmeal
1/2 cup whole wheat flour
1 tablespoon baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
1 cup low-fat plain yogurt or buttermilk
1/2 cup milk
1 tablespoon mild-flavored honey
2 large eggs
3 tablespoons unsalted butter

Steps:

Preheat the oven to 450 degrees F, with a rack in the middle. Sift together the cornmeal, flour, baking powder, baking soda and salt in a large bowl. Beat together the yogurt or buttermilk, milk, honey, and eggs in another bowl. Place the butter in a 9x9 inch heatproof baking pan or a 9-inch cast-iron skillet. Place in the oven for 3 or 4 minutes, or until the butter melts. Remove the pan from the oven, and brush the butter over the sides and bottom. Pour off the excess melted butter into the yogurt and egg mixture. Stir together. Quickly fold the liquid ingredients into the dry ingredients with just a few strokes of a wooden spoon. Don't worry about lumps; you don't want to overwork the batter. Pour the batter into the pan or skillet. Bake at once for 30 to 35 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean. Cool in the pan on a rack or serve hot.