Sweet Cornbread

Yesterday I made taco soup and cornbread for supper. The cornbread was so yummy I knew it must be my blog recipe this week. You may substitute plain yogurt or 2 cups buttermilk for the vanilla yogurt if you wish. You may also use 2 C. cornmeal and eliminate the whole wheat flour and flaxseed.

Cornbread
1/2 C. white flour
3/4 C. sugar (or Splenda)
1 1/3 C. cornmeal
1/3 C. whole wheat flour
1/3 C. ground flaxseed
1/4 tsp salt
1 tsp baking soda
1 1/3 C. vanilla low-fat yogurt
2/3 C. skim milk
4 TBSP butter, melted (I used 2 TBSP light butter + 2 TBSP butter)

Preheat oven to 350. Butter and flour a 9 X 5 bread pan. Sift sugar, white flour, cornmeal, whole wheat flour, ground flaxseed and salt into a large bowl. In medium bowl, whisk baking soda, yogurt and milk and fold into flour mixture. Fold in the butter. Pour batter into pan and bake aboiut 40 - 45 minutes. Cool 15 minutes before inverting.