top of page

Cornbread with Maple Yogurt

Ingredients

  • 1 cup Roasted White Corn Flour

  • 1 cup all-purpose flour

  • 1 stick of butter

  • ½ cup sugar

  • 2 eggs or egg substitute

  • 1 tablespoons baking powder

  • ¼ teaspoon salt

  • ½ cup vanilla maple yogurt*

  • ½ cup milk


* You can substitute plain yogurt plus 1 teaspoon maple extract.

Directions

  1. Preheat the oven to 400 degrees F. Grease pan.

  2. In a large mixing bowl, cream the butter and sugar and add the eggs. Stir well.

  3. Add the corn flour, all-purpose flour, baking powder and salt to the creamed butter.

  4. Stir in the milk and yogurt. Pour batter into pan and bake for 15 minutes or until beautifully brown.

Friends of Ganondagan
Wegmans logo
The Community Foundation logo
New York State Council on the Arts Logo
Ganondagan State Historic Site is a New York State Historic Site and a National Historic Landmark
Maple Leaf logo for New York State department of parks, recreation, and historic presercation

© 2024 by Friends of Ganondagan

bottom of page