Yogurt Corn Bread with Winter Squash

Adapted from the American Medical Association FAMILY COOKBOOK

This is a simple and light cornbread recipe.  

The squash or pumpkin adds a bit of flavor and color (and nutrition).

I like making this in a mini-loaf pan like this 

¾ cup yellow cornmeal

¾ cup flour (any combo of white and wheat)

2 T sugar

1 ½ t. baking powder

½ t. baking soda

½ t. salt

1 whole egg + 1 egg white

1 cup plain nonfat yogurt

½ - ¾  cup mashed winter squash or pumpkin

2 T vegetable oil

In one bowl mix the dry ingredients

In another bowl whisk the wet ingredients (or mix in a food processor)

Stir the yogurt mixture into the dry ingredients and whisk gently, until the batter has no lumps.

Coat baking pan with vegetable oil spray. 

I like to use a mini-loaf pan, but you can use a regular muffin tin or an 8” X 8” baking pan.

If you like, heat the pan before adding the batter – it makes for slightly crispier outsides.

Bake in 425 oven until the corn bread is golden brown on top and begins to pull away from the sides of the pan.

Mini-loaves or Muffins:  about 15 minutes

Square pan:  about 20 minutes