This cornbread is easy to make, not too sweet, and contains extra fun
from the green chilies which add flavor but not heat.
It’s lighter and fluffier than many cornbreads because
it’s made with yogurt and it’s great served with
Coyote’s Howling New Year’s Chili.

1¼ cups unbleached wheat flour (or brown rice flour)

¾ cup yellow corn meal

¼ cup sugar or sugar substitute

2 rounded teaspoons double-acting baking powder

½ teaspoon salt (optional)

¼ cup vegetable oil

1 cup nonfat plain yogurt

1 whole egg or 2 egg whites lightly beaten

1 4-ounce can chopped green chilies*

Preheat oven to 400°F. Grease an 8-inch square baking pan.

In a large bowl, thoroughly mix flour, corn meal, sweetener, baking powder and salt.

Add the oil, yogurt and egg to the dry ingredients. Drain most of the liquid from the chopped green chilies and add them to the bowl. Mix with a spoon just until everything is moistened and the chilies are distributed evenly. The batter will be very thick.

Spread the batter in the prepared pan and bake for 20 to 25 minutes or until a toothpick inserted in the center comes out clean.

Allow to cool in the pan for 10 minutes. Cut into squares and serve plain or with butter.

*You may omit the chilies if you want to save money, making this an even cheaper version of cheap eats.

If you thought this looked yummy,
please“rate” it and make it.