Corn Bread

  1 c  Flour
  1 c  Corn meal
1/4 c  Sugar; or less, originally 1/2 c
  1 ts Baking soda
1/2 ts Salt
  1 c  Plain nonfat yogurt
1/2 c  Egg substitute (2 eggs)

Mix dry ingredients together. Add yogurt and egg substitute. Mix
well. Bake at 400 F in 8" square or round pan (I use a cast iron
skillet sprayed with Pam) for about 20 minutes.

I've also halved this recipe to make 1 panful of corn sticks--in one
of those cast iron pans that makes "muffins" shaped like ears of
corn. They don't take quite as long to bake as the corn bread.