Maple Corn Bread

• 1 1/3 cups all-purpose flour (about 6 ounces)
• 2/3 cup stone-ground cornmeal
• 2 teaspoons baking powder
• 3/4 teaspoon salt
• 1 cup plain low-fat yogurt
• 1/3 cup maple syrup
• 1/4 cup butter, melted
• 2 large eggs, lightly beaten
• Cooking spray

1. Preheat oven to 425u0b0.
2. Place an 8-inch cast-iron skillet in preheated oven for 10 minutes.
3. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, cornmeal, baking powder, and salt in a large bowl, stirring with a whisk. Combine yogurt, syrup, butter, and eggs, stirring with a whisk. Add yogurt mixture to flour mixture; stir just until moist (batter will be thick).
4. Remove pan from oven; coat pan with cooking spray. Spoon batter into preheated pan, smoothing top with a spatula. Bake at 425u0b0 for 20 minutes or until a wooden pick inserted in center comes out clean. Remove from oven; cool in pan on a wire rack 10 minutes.

flour, stoneground cornmeal, baking powder, salt, yogurt, maple syrup, butter, eggs, cooking spray

Taken from www.myrecipes.com/recipe/maple-corn-bread-0 (may not work)