1 cup plain yogurt
1 egg, beaten
1/4 cup maple syrup
2 tablespoons yogurt cream from top of unhomogenized whole milk yogurt (optional)
1 1/2 cups whole-grain cornmeal (try your natural-foods store)
1/2 cup whole-wheat flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
Instructions
Preheat the oven to 425°F.
Beat together the yogurt, egg, maple syrup,
and yogurt cream, if using.
In another, larger bowl, thoroughly whisk
together the cornmeal, flour, baking powder, soda, and salt.
Combine the wet and dry mixtures, stirring only enough to combine them thoroughly.
Pour into a greased 8-inch square pan
and bake for 20 minutes.
Bread should be lightly browned, and an
inserted toothpick should come out clean.
Yield: 16 two-inch squares
Nutritional Information
Per Serving__one 2" square
Calories 80
Calories from Fat_5 (6%)
Total Fat___1 g
Saturated Fat__0 g
Cholesterol____10 mg
Sodium______150 mg
Total Carbohydrate__16 g
Dietary Fiber____1 g
Sugars______4 g
Proteins______2 g
Calcium______6%RDA
