CORNBREAD

From Creme de la Crumb

Here is a 6-muffin recipe, see below for 1 8x8 pan or 12 muffin amounts

This amount will make ~10 waffles in a min-waffle maker.

Ingredients:

2/3 c flour

1/3 c cornmeal

3 T sugar

1 1/2 t baking powder

3/8 t salt

1 t mesquite flour

3 T olive oil or melted butter

100 ml milk

2 T greek yoghurt

1 egg

Methodology:

Preheat oven to 350°F and grease muffin wells.

Whisk dry ingredients together in a large bowl.

Whisk wet ingredients together in a medium bowl.

Add wet ingredients to dry and whisk to combine.

Transfer to pan.  Bake for 20 minutes.  Allow to cool 5 minutes before serving.

12-muffin or 8 x 8 pan amounts:

1 1/3 c flour

2/3 c cornmeal

1/4 + 2 T sugar

1 T baking powder

5/8 t salt

1 T mesquite flour

1/3 c olive oil (or 1/3 c (5.5 T) butter, melted)

200 ml milk (2/3 + 1/6 c)

1/4 c greek yoghurt

2 eggs

Increase baking time to 40 minutes for 8 x 8 pan.