Confetti Cornbread

• 3 Tbsp. vegetable oil
• 1 c. yellow cornmeal
• 3/4 c. all-purpose flour
• 2 Tbsp. sugar
• 2 tsp. baking powder
• 1/2 tsp. baking soda
• 1/2 tsp. salt
• 1/2 tsp. chili powder
• 1/4 tsp. ground cumin
• 2 Tbsp. chopped green onions
• 1 c. plain nonfat yogurt
• 1 large egg
• 1 (2 oz.) jar diced pimiento, drained

1. Heat oil in an 8-inch cast-iron skillet or 8-inch square pan in a 400u0b0 oven for 5 minutes.
2. Combine cornmeal and next 8 ingredients in a large bowl.
3. Make a well in center of mixture. Set aside.
4. Combine yogurt, egg and pimiento.
5. Add to dry ingredients, stirring just until moistened.
6. Remove skillet from oven.
7. Pour oil into batter, stirring until blended.
8. Pour mixture into hot skillet.
9. Bake at 400u0b0 for 20 to 25 minutes or until golden.
10. Serve immediately.

vegetable oil, yellow cornmeal, allpurpose, sugar, baking powder, baking soda, salt, chili powder, ground cumin, green onions, nonfat yogurt, egg, pimiento

Taken from www.cookbooks.com/Recipe-Details.aspx?id=424903 (may not work)