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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
2 eggs
Mix dry ingredients together. Add yogurt and eggs. Mix well. Bake at 400
degrees in 8" square or round pan (I use a large cast iron skillet sprayed
with Pam) for about 20 minutes.

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