Instructions: Sometimes, nothing rounds out a meal like a wedge of piping-hot cornbread. This is an especially melt-in-your-mouth recipe, thanks to the tenderizing effect of yogurt in baked goods.

Position a rack in the center of the oven and preheat to 375 F.

Lightly butter a 9-inch square baking pan.

In a large bowl, whisk the flour, cornmeal, sugar, baking soda, and salt to combine. Make a well in the center. In a small bowl, whisk the yogurt, milk, and eggs to combine. Pour into the well, add the butter, and stir with a wooden spoon just until moistened and combined. Gently fold in the corn and jalapeno. Do not over-mix. Scrape into the prepared pan and smooth the top.

Bake until a toothpick inserted in the center comes out clean, about 30 minutes. Serve hot, warm, or at room temperature.

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