Corn Bread, Part II

My last corn bread was a little on the dry side- lack of buttermilk, the sister pronounced. Well, not having any buttermilk handy, I sought to use a substitute. Most buttermilk sold in stores these days is not true buttermilk, rather it's cultured from bacteria, like yogurt. Aha, so why not use some yogurt in place of buttermilk!

Makes a 3" thick cornbread in a 9" x 13" pan.

Corn Bread, Part Deux

Dry Ingredients

- 4.5 cups yellow cornmeal
- 1.5 cups AP flour
- 1/2 cup white sugar
- 3 Tbsp baking powder
- 1.5 Tbsp salt

Wet Ingredients

- 1.5 cups milk
- 1.5 cups plain yogurt
- 1/2 to 1/3 cup vegetable oil (you kinda have to eyeball it)
- 6 large eggs, beaten

1. Mix dry ingredients together.
2. Mix wet ingredients together.
3. Mix dry and wet.
4. Pour into pre-buttered pan.
5. Bake 400 degrees F until tester comes out clean, about 30-45 min.