1-1/2 cups lowfat buttermilk
1/4 cup Daily Red hot sauce
1-1/2 cups stone-ground yellow cornmeal
1/2 cup whole wheat pastry flour or all-purpose flour
1/4 cup lowfat plain yogurt
2 TB canola oil, divided
1/4 cup butter, melted
2 tsp. baking powder
1 tsp. seasoned salt
2 tsp. honey
Preheat oven to 425 degrees. Put 1 TB of the canola oil into a well-seasoned iron skillet and turn to coat bottom and sides of skillet. Set aside. In a large mixing bowl, beat the egg with a fork. Add the buttermilk, butter, Daily Red and yogurt to the beaten egg and mix with the fork. Add the cornmeal, flour, baking powder, remaining canola oil, honey and salt. Mix well with fork. Heat oiled skillet in oven for 2-3 minutes. Pour batter into skillet and bake cornbread for approximately 20 minutes or until top is golden brown. Run a knife around the edge of the skillet to loosen cornbread, then turn cornbread onto a plate and cut into wedges.
Variations: Omit yogurt and add 1 cup fresh corn kernels or 1 can of creamed corn. Add 2 tsp. fresh minced herbs, such as rosemary, dill or tarragon.
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