Yogurt Cornbread
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"Cornmeal and whole kernel corn color this loaf a golden color. Yogurt lends it a delightfully sour tang."
Original recipe yield: 1 - 1/2 pound loaf.
- Prep Time:
- 5 Minutes
- Cook Time:
- 3 Hours
- Ready In:
- 3 Hours 5 Minutes
- Servings:
- 12
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INGREDIENTS:
- 3/4 cup plain yogurt
- 1/3 cup water
- 1 tablespoon margarine
- 2 1/2 cups bread flour
- 3/4 cup cornmeal
- 3/4 cup canned whole kernel corn, well drained
- 2 teaspoons white sugar
- 1 teaspoon onion powder
- 3/4 teaspoon salt
- 1 teaspoon active dry yeast
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DIRECTIONS:
- Place all ingredients in the bread machine in the order suggested by the manufacturer. Select the basic white bread cycle or the whole grain cycle.
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