Double (or Triple) Corn Cornbread

This is adapted from a recipe in Mollie Katzen's Moosewood Cookbook--I love the texture of cornbread made with yogurt. Fresh corn kernels are a marvelous addition at this time of year. I made this as triple corn cornbread by using ground dried sweet corn for the cornmeal in addition to standard cornmeal. I got the dried sweet corn from Crabapple Farm at the Greenfield Farmers Market earlier this season. Not something all that easy to come by, but if you do happen on it at some point, try some. (You can also cook it as you would dried beans--perhaps with dried beans, something I have done with tasty results.)

1 cup cornmeal (sweet, standard, or combination)
1 cup all purpose flour
2 tsp baking powder
1/2 tsp baking soda
3/4 tsp salt
1 cup plain yogurt
2 tsp cider vinegar or white wine vinegar
3 Tbsp sugar or honey
3 Tbsp canola oil
1 cup fresh corn kernels

Preheat the oven to 350 degrees. Butter an 8x8-inch baking pan.

Combine the cornmeal, flour, baking powder, baking soda, and salt in a medium bowl.

Combine the yogurt, vinegar, sugar or honey, and canola oil in a small bowl.

Stir the wet ingredients into the dry ingredients until just combined. The batter will be thick and sticky. Stir in the corn kernels.

Spread the batter into the baking pan. Bake for 20-30 minutes, until done in the center and lightly golden on top.

Serves about 4.

Variations: You can add other things along with the fresh corn if you like. Try chopped scallions, a minced chipotle pepper, or a chopped fresh jalapeno.