Randy'S Killer Cornbread - cooking recipe

Ingredients

1 cup stoneground cornmeal (fine)
1 cup unbleached all-purpose flour
2 tablespoons sugar
1/2 teaspoon salt
1/2 teaspoon baking soda
2 large eggs
1 1/2 cups whole milk Greek yogurt
1/4 cup milk
4 tablespoons unsalted butter, melted or 1/4 cup corn oil

Preparation

Preheat the oven to 425 degrees Fahrenheit. Grease an 8-inch springform pan or a deep cake pan.
Combine the dry ingredients (cornmeal, flour, sugar, salt, and baking soda) in a large bowl.
In a medium bowl whisk together the wet ingredients (eggs, buttermilk, yogurt and milk). Add the wet ingredients to the dry ingredients and pour the melted butter over the top of the batter. Stir just until all ingredients are moistened yet thoroughly blended, being careful not to overmix.
Pour the batter into the prepared pan and bake 20 to 25 minutes, until golden around the edges and a toothpick inserted into the center comes out clean. Let stand 15 minutes before cutting.