Saturday, August 28, 2010
11/2 c. cornmeal, 1 tsp. baking powder, 1/2 tsp. baking soda, 1/4 tsp. salt, 1/8-1/4 tsp. cayenne pepper
2 cups corn kernels, drained, 1 cup plain yogurt, 1/2 cup water, 1/4 cup vegetable oil, 1/2 cup chopped onion, 2 cloves minced garlic, 1 cup grated cheese
Mix together dry ingredients. In a separate large bowl combine the remaining ingredients, then stir in the dry mixture. When moistened throughout, spoon into a well greased 10 1/2-inch iron skillet. Bake at 350 F. for 45 minutes. Makes eight large moist wedges rather like spoon bread.