Texas Cornbread

• 1 c. stoneground cornmeal
• 1/2 c. whole wheat flour
• 1/2 tsp. sea salt
• 1 Tbsp. baking powder
• 1/2 tsp. baking soda
• 1 c. plain yogurt or sour milk or buttermilk
• 1/2 c. milk
• 2 Tbsp. mild honey
• 2 eggs
• 3 Tbsp. butter

1. Preheat oven to 450u0b0.
2. Sift together cornmeal, whole wheat flour, salt, baking powder and baking soda in a large bowl.
3. Beat together yogurt, milk, honey and eggs in another bowl.
4. Place butter in a 9 x 9-inch baking pan and place pan in oven for about 3 minutes, or until butter melts.
5. Remove from heat; brush butter over side and bottom of pan and pour remaining melted butter into yogurt and egg mixture.
6. Stir together well and fold into dry mixture.
7. Do this quickly, with just a few strokes of a wooden spoon or plastic spatula.
8. It doesn't matter if there are lumps. The important thing is not to overwork the batter.
9. Pour batter into the warm, greased pan; place in oven and bake 30 minutes or until top is beginning to brown and a toothpick inserted comes out clean.
10. Remove from heat and let cool in pan.
11. Eat warm or cool, with honey.

stoneground cornmeal, whole wheat flour, salt, baking powder, baking soda, yogurt, milk, honey, eggs, butter

Taken from www.cookbooks.com/Recipe-Details.aspx?id=637471 (may not work)