Bread/Cornbread
| A: | 1 1/2C yellow cornmeal |
| 1T sugar | |
| 1t baking powder | |
| 1t baking soda | |
| 1t salt | |
| B: | 1C milk |
| 1/4C yogurt | |
| 1 egg | |
| C: | 6T butter |
| D: | 1/4C chiles, chopped (optional) |
| E: | 5-6 leaves cabbage (optional) |
| 1. | Combine (A) in bowl and whisk to combine. |
| 2. | Whisk (B) in small bowl, and add to (A). Cover and let rest for 60 minutes. Preheat oven to 475F. |
| 3. | Melt (C) in iron skillet. Add to bowl, whisking as added. Leave a bit of butter in the pan and keep it hot. |
| 4. | Optionally, add (D) and stir in. |
| 5. | Optionally, pat (E) dry and roll flat, line skillet with half, cover with batter, and cover with remaining. Otherwise just pour batter into skillet. |
| 6. | Bake 475F for 22 minutes, until golden brown. |
Servings: 8