Recipe: Adobe Cornbread (using yogurt, cast iron skillet)

ADOBE CORNBREAD

2 1/2 tablespoons vegetable oil
3/4 cup all-purpose flour
3/4 cup yellow cornmeal
1 teaspoon chili powder
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup plain nonfat yogurt
1 (8 3/4 ounce) can no-salt-added whole kernel corn, drained
1 (4 ounce) can chopped green chile peppers, drained
1 egg, lightly beaten
1 egg white, lightly beaten

Pour oil in a 9-inch cast-iron skillet, tilting to coat sides of skillet. Place in a 400 degree F oven for 5 minutes; set aside.

Combine flour and next 5 ingredients in a bowl; stir well. Make a well in center of mixture.

Combine yogurt and next 4 ingredients; add to dry ingredients, stirring until dry ingredients are moistened. Add the hot oil to batter; stir until well combined. Pour batter into skillet.

Bake at 400 degrees F for 25 minutes or until wooden pick inserted in center comes out clean.

Makes 12 servings
Source: Cooking Light, November/December 1993
From: Cookie, NH