This recipe comes from my friend, Tom, who lives in British Columbia and who also gave me the recipe for Tallerone, which appeared on this blog in 2008. He also sent along this link to a fascinating article called The Real Reason Sugar Has No Place in Cornbread. If you read it, you may want to make this cornbread in a heavy black iron frying pan.
Somewhat cake-like, fine textured, moist.
9x9” cake pan, oiled
1 C corn flour
½ C cornmeal
3/4 C flour (unbleached all-purpose, whole wheat, bread flour, whatever)
2 T sugar (optional)
1 T baking powder
½ t salt
½ C oil
1 C yogurt (I use thick “Greek” style; others use buttermilk)
1/3 cup “milk” (cow, soy, rice, almond, oat, whatever)
½ C green onions, diced/chopped
Add drys to wets
Bake for about 45 minutes