Honey Corn Bread


  • 3/4 cup plain yogurt                        
  • 1/3 cup melted butter                      
  • 1/2 cup honey
  • 2 eggs                                                                                  
  • 3/4 cup all-purpose flour                 
  • 3/4 cup whole wheat flour
  • 3/4 cup cornmeal
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda

Beat together yogurt, butter, honey and eggs in small bowl.  Combine flours, cornmeal, baking powder, salt and baking soda in large bowl.  Add honey mixture to dry mixture. Stir just enough to barely moisten flour. Don’t overmix. Spoon batter into wax paper-lined 8” square pan or papered muffin cups.

Bake in preheated 350°F oven 20 to 25 minutes or until toothpick inserted near center comes out clean. Remove from pan; cool slightly on wire racks. Makes dozen muffins or one square.