Yogurt Corn Bread with Peanut Butter Filling

     There is absolutely no reason to buy corn bread mix in a box. It's really not hard to make. It's even easier when you have a good recipe to work with. This is one of those recipes. I can say that because I stole it from someone who knew what they were doing. I especially like the idea of filling the corn bread with peanut butter. With a smear of jelly, you've got an instant breakfast. I may try filling these with savory stuff like ham, eggs and cheese for self contained breakfasts! As always, notes and changes are in blue.

Yogurt Corn Bread
with Peanut Butter Filling
adapted from The Frugal Gourmet Cooks American

Ingredients

• 3/4 cup flour
• 1-1/2 cups cornmeal
• 4 teaspoons baking powder
• 1 teaspoon salt
• 2 eggs, beaten
• 1-1/4 cups milk (Amazingly, we were totally out of milk. We went with 1-1/2 cups plain yogurt instead)
• 1/4 cup vegetable oil
• Peanut butter, crunchy or smooth depending on what you like. (if you just want plain cornbread, just leave this out)

Directions

1. Preheat oven to 400F (200C, Gasmark 6)
2. Place all the dry ingredients in a mixing bowl and mix with an electric mixer. Add the liquids and mix until smooth.
3. At this point, if you want plain old corn bread/muffins, just pour what you have into a greased 8x12" pan or put about 3 tablespoons of batter in individual muffin tins and cook for 30 minutes. 
4. If you wanted the peanut butter filling, grease a muffin pan and put 1 tablespoon of batter in the bottom of each tin (this may not fill every pan. We only were able to fill 10 of the 12 slots on our muffin pan). Place 1 tablespoon of peanut butter in the tin on the batter. Cover with another 2 tablespoons of batter. 
5. Cook for 30 minutes (baking times may vary)

Good times!