Recipe - Shortcut Sourdough Corn Bread

FOR 1POUND LOAF
One half cup Plain lowfat yogurt
One fourth cup Milk
1 tablespoon Butter or margarine
Three fourths teaspoon Salt
1 Three fourths cup Bread flour
1/3 cup Cornmeal
2 teaspoon Sugar
1 One half teaspoon FLEISCHMANN'S Bread Machine
Yeast

FOR 1 1/2POUND LOAF
2/3 cup Plain lowfat yogurt
1/3 cup Milk
1 tablespoon Butter or margarine
1 teaspoon Salt
2 Three fourths cup Bread flour
One half cup Cornmeal
1 tablespoon Sugar
2 teaspoon FLEISCHMANN'S Bread Machine
Yeast

Here's the yeastraised cornbread I found at the Fleischmann site:

http://www.breadworld.com/recipes/breadmachine/classic.phtml

Yogurt is the secret ingredient that gives the tang reminiscent of
sourdough. Serve with a hearty taco salad or a zesty bowl of chili.

Add ingredients to bread machine pan in the order suggested by
manufacturer, adding the yogurt with the milk. (Yogurts vary in moisture
content. If dough is too dry or stiff or too soft or slack, adjust dough
consistency see Adjusting Dough Consistency tip below.)

Recommended cycle: Basic/white bread cycle; medium/normal color setting.

Nutrition information per serving (1/12 of 1 1/2lb. recipe): calories 158;
total fat 2 g; saturated fat 1 g; cholesterol 4 mg; sodium 220 mg; total
carbohydrate 29 g; dietary fiber 1 g; protein 5 g.
Note: I didn't find this "tangy" or reminiscent of sourdough. It was a nice
bread, not quite as "corny" as I had in mind, but worth making again. It
makes KILLER toast. Be sure to cool for half an hour before slicing.
Posted to FOODWINE Digest by Chris Carlisle carlisle@WUCHEM.WUSTL.EDU on
Jan 21, 1998