Cornbread

1 c. flour
1 c. cornmeal
1/4 c. sugar (or even less--the original recipe called for 1/2 c.)
1 tsp. baking soda
1/2 tsp. salt
1 c. plain nonfat yogurt
1/2 c. Egg Beaters or other such substitute equal to 2 eggs
Mix dry ingredients together. Add yogurt and egg substitute. Mix well. Bake
at 400 degrees in 8" square or round pan (I use a cast iron skillet
sprayed with
Pam) for about 20 minutes.

I've also halved this recipe to make 1 panful of cornsticks--in one of those
cast iron pans that makes "muffins" shaped like ears of corn. They don't take
quite as long to bake as the cornbread.