Confetti Cornbread - cooking recipe

Ingredients

3 Tbsp. vegetable oil
1 c. yellow cornmeal
3/4 c. all-purpose flour
2 Tbsp. sugar
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/2 tsp. chili powder
1/4 tsp. ground cumin
2 Tbsp. chopped green onions
1 c. plain nonfat yogurt
1 large egg
1 (2 oz.) jar diced pimiento, drained

Preparation

Heat oil in an 8-inch cast-iron skillet or 8-inch square pan in a 400\u00b0 oven for 5 minutes.
Combine cornmeal and next 8 ingredients in a large bowl.
Make a well in center of mixture. Set aside.
Combine yogurt, egg and pimiento.
Add to dry ingredients, stirring just until moistened.
Remove skillet from oven.
Pour oil into batter, stirring until blended.
Pour mixture into hot skillet.
Bake at 400\u00b0 for 20 to 25 minutes or until golden.
Serve immediately.