Ingredients
1 cup Yellow Cornmeal
½ cup All-purpose Flour
2 tablespoons granulated sugar
pinch of salt
1 Tablespoon Baking Powder
1/2 teaspoon Baking Soda
1 cup plain non fat or lowfat yogurt
½ cup lowfat milk
1 whole Egg
¼ cups unsalted butter + 3 tablespoons butter
Preparation
Preheat oven to 450 degrees. Combine cornmeal, flour, salt, sugar and baking powder in a bowl. Stir together. In a small bowl combine the yogurt and milk. Add the egg and whisk together then add the baking soda directly to the mixture and whisk again. Pour the milk mixture into the cornmeal mixture and stir with a fork until combined. In a small bowl, melt 1/4 cup butter. Slowly add melted butter to the batter, stirring until just combined. In a 9 or 10 inch iron skillet, melt 2 tablespoons shortening over medium heat. Pour the batter into the hot skillet. Spread to even out the surface. (Batter should sizzle.) Cook on stovetop for 1 minute, then bake for 20 to 25 minutes or until golden brown. The edges will be crispy. Remove from oven and run remaining butter over the top of the cornbread until the entire top shines. Cut into triangles and serve warm. Serves a crowd.
