Adapted from a recipe on the Kenyon's Grist Mill web site. Serves 12.
1-1/4 cups all-purpose unbleached flour
3/4 cup red cornmeal (or blue, or yellow)
1 Tbsp granulated sugar
2 tsp baking powder
1 tsp baking soda
1/2 tsp kosher salt
1/2 cup plain nonfat Greek yogurt (or sour cream)
1/4 cup nonfat (skim) milk
1 cup frozen corn kernels, defrosted
1 large egg, lightly beaten
1/4 cup olive oil
1 cup shredded or grated Cheddar or Mexican blend cheese
4-oz can chopped green chiles
Preheat oven to 400°F. Spray an 8-inch square cake pan with baking spray, and set aside.
In a large mixing bowl, stir together the flour, cornmeal, sugar, baking powder, baking soda and salt.
In another bowl, combine the yogurt, milk, corn, beaten egg, olive oil, shredded cheese and green chiles.
Pour the yogurt mixture into the flour mixture, and stir until barely moistened. The batter will be thick and lumpy.
Pour the batter into the prepared cake pan, and use a rubber spatula to spread it evenly in the pan.
Bake for 30 minutes. Remove from oven, let cool for at least 10 minutes, and serve with sweet butter.