Iron Skillet Corn Bread
|Cornmeal||1 Cup (16 tbs)|
|Flour||1⁄2 Cup (8 tbs)|
|Wheat germ||1 Tablespoon|
|Baking powder||1 Teaspoon|
|Baking soda||1 Teaspoon|
|Nonfat yogurt||1 Cup (16 tbs)|
|Vegetable oil||1⁄4 Cup (4 tbs)|
|Eggs||2 Large, beaten|
Preheat oven to 400°.
Wipe the inside of a 9" iron skillet with a small amount of vegetable oil and place in oven for 5 minutes.
Stir together dry ingredients.
Beat in yogurt, oil, and eggs into dry ingredients using a wooden spoon. Beat well.
Pour batter into hot skillet and bake 20-25 minutes or until golden brown. Serve hot with butter.