Z’Tejas Cornbread

from melskitchencafe.com

1 1/2 cup corn meal

1 1/2 cup flour

1/2 cup sugar

1 tablespoon baking powder

1 tablespoon baking soda

3/4 teaspoon salt

1 cup plain yogurt

1/2 cup creamed corn

1/2 cup frozen corn

1 1/2 cups buttermilk

3 eggs, slightly beaten

1/3 cup butter, melted

Mix all dry ingredients together in a medium bowl. In a large mixing bowl, whisk yogurt, buttermilk, eggs and butter together. Add the creamed corn and frozen corn. Pour into a greased 9X13 pan or use a buttered cast iron skillet and fill the skillet 1/2 full (if using a skillet you will have leftover batter so go ahead and make some cornbread muffins or a smaller pan of bread). Bake at 375 degrees for about 20 minutes (check with a toothpick that should come out clean).