SPICY CORNBREAD

3/4 cup unbleached flour
1 cup cornmeal
2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon chili powder
1/8 teaspoon curry powder
1/4 cup chopped red bell pepper
1 cup Stonyfield Plain Yogurt
1 egg
3 tablespoons canola oil
3 tablespoons chopped green onions
Butter (for serving)

Preheat oven to 400 degrees F.

Whisk together the flour, cornmeal, sugar, baking powder, soda, salt, chili powder, and curry powder. Stir in the bell pepper.

In a separate bowl, combine the yogurt, egg, oil, and onion. Stir the yogurt mixture into the flour mixture just until combined. Pour into a greased 8-inch square pan.

Bake for 20 to 25 minutes or until a toothpick inserted in the center comes out clean. Serve fresh from the oven with butter.

Makes 9 muffins
Source: The Stonyfield Farm Yogurt Cookbook by Meg Hirshberg

Category:  Breads, Muffins, Quick Breads
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