1 c. White Mountain Foods Bulgarian Yogurt ½ c. unbleached white flour ½ c. whole wheat flour ½ tsp. baking soda 2 tsp. aluminum-free baking powder ½ c. honey · ½ c. milk · ½ tsp. salt ¾ c. yellow cornmeal 1 egg, beaten, or egg substitute
Directions:
Preheat oven to 400º. Combine dry ingredients. Add milk, honey, egg, and yogurt. Stir until combined. Bake in greased 9” pan or muffin tins for 15–20 minutes.
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