Cornbread

• 14 oz. strong plain flour
• 10 oz. md. yellow corn meal (not corn flour)
• 2 tbsp. sugar
• 2 tbsp. baking powder
• 8 fl. oz. milk
• 4 tbsp. sunflower
• soya oil
• 2 tbsp. natural yogurt
• 8 oz. grated cheddar cheese (optional)

1. Grease a 2-pound loaf tin and heat the oven to 375F (190C).
2. Place the flour, corn meal, sugar and baking powder into a bowl, and beat in the eggs, milk, oil and yogurt.
3. Mix all the liquids together first if you like, then pour them in.
4. Give the mixture a good stir.
5. At this point, you could add 8 ounces of grated cheddar cheese (or similar cheese).
6. Pour into the tin and bake for 55 minutes.
7. Test with a skewer: if it comes out clean, it's ready; if it's a bit smeary, it needs another 5 to 10 minutes, but cover the top with foil to stop the crust burning.
8. Remove when ready and let it stand for five minutes before turning out.
9. You may find a knife round the edge helps.

flour, yellow corn meal, sugar, baking powder, milk, sunflower, soya oil, natural yogurt, cheddar cheese

Taken from www.foodgeeks.com/recipes/4873 (may not work)