Down-home Cornbread

This recipe is from The Good Land by Patricia B. Mitchell. She tells of the strong influence Native Americans and the corn they grew had on the early colonists. Corn became a vital staple in the colonial diet, and still is on us today.

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.