1 c. yellow cornmeal
1 c. white flour
1 t. baking powder
1/2 t. baking soda
1/4 t. salt
1 egg
2 t. canola oil
1 c. plain, non-fat yogurt
1/4 c. sugar
1-4 oz. can green chilies, drained
vegetable cooking spray
Recipe
Preheat oven to 400°. Combine cornmeal, flour, baking powder, baking soda and salt in a large bowl. Whisk egg in a small bowl. Add oil and yogurt and whisk until thoroughly mixed. Add sugar and green chilies and mix well. Make a well in the center of the dry ingredients and pour the egg and oil mixture in the center. Combine gently until mixed. Batter will be lumpy. Lightly coat an 8-inch iron skillet with cooking spray and place in the oven until piping hot. Pour the batter into the hot skillet. Bake at 400° for 30 minutes or until corn bread is golden and springs back when lightly touched in the center. Cool for 10 minutes before cutting. Refrigerate left over cornbread.