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Kat's Corn Bread Recipe

Yields 4 – 6 ½ in skillets

1 ½ cups cornmeal
1 ½ cups flour
1/3 cup plus 1 tablespoon sugar
1 tablespoon baking powder
1 tablespoon baking soda
1 cup plain yogurt
1/3 cup plus 1 tablespoon creamed corn
1/3 cup plus 1 tablespoon frozen corn
1 ½ cups buttermilk
3 eggs
1/3 cup plus 1 tablespoon melted butter
¼ teaspoon salt

Mix all dry ingredients together. In a large mixing bowl, whisk all wet ingredients together. Then add dry ingredients to form a batter.

Use a small pre-heated skillet, spray with non-stick cooking spray and then fill with 9 oz. of batter.

Bake at 375 degrees for 16 minutes in a convection oven. Rotate at 8 minutes. (400 degrees if using a regular oven.)

Test using a toothpick in the center of the corn bread. Toothpick should come out clean.