PAT’S MESQUITE CORNBREAD

By Pat Turner

 

Ingredients:      ¾ cup cornmeal                          ½ tsp salt

                             ¾ cup white flour                       1 cup yogurt

                             ½ cup mesquite meal                   1 egg

                             2 tsp baking powder                  3 tbl honey (or mesquite syrup)

                             ½ tsp baking soda                      3 tbl oil

 

Procedure:        Preheat oven to 340 degrees F. Combine dry ingredients in a medium size bowl. Beat egg in a small bowl and stir in wet ingredients. Mix wet ingredients with the dry ingredients and stir 1 minute. Pour into greased 8X8 pan and bake 20-25 minutes.