Sweet Cornbread Recipe

By Madison Farkas

This Southern-style cornbread is the perfect pairing for comfort foods like chili, chowder and jambalaya. Try frying it in butter for an extra crispy crunch.

• 1 cup all-purpose flour

• 1 cup cornmeal

• 1/3 cup sugar

• 1/2 tsp baking powder

• 1/2 tsp baking soda

• 1/2 tsp salt

• 1 egg

• 1 cup plain yogurt (or substitute sour cream)

• 1/3 cup milk

• 1/4 cup butter, melted

1. Preheat oven to 400°F.

2. In a large bowl, combine flour, cornmeal, sugar, baking powder, baking soda and salt.

3. In a separate bowl, beat egg and add yogurt, milk and butter. Stir into the dry ingredients, mixing only until moistened. Be careful not to overmix.

4. Divide evenly into 8-section mini loaf pan, or substitute a 9-inch square baking pan or full-size muffin pan. Bake for 20-25 minutes, until a toothpick inserted into the center comes out clean.