Cookbook:Super Moist Corn Bread

| American cuisine | Native American cuisine

Ingredients

 * 1 cup corn meal
 * 1 cup flour
 * 2 teaspoons baking powder
 * ½ teaspoon baking soda
 * ¼ cup brown sugar (optional)
 * ½ cup milk
 * ½ cup plain yogurt
 * 1 egg, lightly beaten
 * ¼ cup melted butter or olive oil

Equipment

 * Dutch oven (optional)
 * 8-inch square baking pan, greased
 * Whisk
 * Toothpick

Procedure

 * 1) Preheat oven to 425°F (220°C). If using a Dutch oven, preheat with 16–18 glowing charcoal briquettes, with 3 times as many on the top as on the bottom.
 * 2) In a large bowl, mix cornmeal, flour, baking powder, baking soda, and brown sugar, if used.
 * 3) In another bowl, whisk together the milk, yogurt, egg, and melted butter or olive oil.
 * 4) Gradually add the dry mixture to the wet mixture and stir until just combined, no longer.
 * 5) Immediately pour into the greased pan and bake for 15–20 minutes, or until a toothpick inserted in the center comes out clean.

Notes, tips, and variations

 * Over-mixing after adding together the liquid and dry mixtures will toughen the batter!