Instructions: Prep and Cook Time: About 25 min
Makes: 8 - 9 servings

In a bowl, mix flour, cornmeal, sugar, soda and salt. Add yogurt and eggs and mix just until blended. Pour into a buttered 8 - 9" sq or round pan.

Bake in a 400F oven until bread springs back when gently pressed in center, 20 - 25 min. Cut in squares or wedges. Serve warm.

NOTES : This bread has a hearty corn flavor and a springy texture that holds up when its dunked into soups and bean stews. For tender wedges bake the bread in an 8" cast-iron frying pan. For browner, crunchier bread bake the batter in cornstick pans for about 15 min, yields 14 - 16 sticks.

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