Yogurt Cornmeal Cake Food

BROWN SUGAR CORNMEAL CAKE WITH SWEET YOGURT TOPPING

Steps:

• Preheat the oven to 350. Spray a standard size Bundt pan with nonstick cooking spray.
• In a large bowl, whisk together the flour, cornmeal, baking powder, baking soda and salt.
• In a small bowl, whisk together 1 cup yogurt, brown sugar, oil, eggs and orange juice until completely combined. Stir the wet ingredients into the dry just until incorporated. Pour into prepared the pan and bake until it is puffed and golden and a tester placed in the center comes out clean, 35 to 40 minutes. Remove from the oven, and when cool enough to handle, invert onto a wire cooling rack. Cool completely before slicing.
• For the topping, stir together the remaining 1 cup yogurt, orange zest and powdered sugar. Slice the cake and serve with the yogurt topping drizzled over top.

DANNON'S SWEET YOGURT CORNMEAL CAKE

Steps:

• Preheat oven to 400 degrees.
• In a bowl combine cornmeal, flour, baking powder, baking soda, salt and 1/2 cup sugar. Mix well.
• Add 1 cup yogurt, egg, and oil. Mix until just blended.
• Pour into prepared pan (9-inch round pan, lightly greased) and bake 25-30 minutes or until golden and firm to the touch. Cool cake slightly before cutting.
• Meanwhile, combine berries, 2 tbsp sugar, and juice. Let stand for 15 minutes.
• Serve sliced cake with 1/4 cup sweetened berries and a dollop of yogurt per slice.

LEMON YOGURT CAKE

Steps:

• Preheat the oven to 350 degrees F. Grease an 8 1/2 by 4 1/4 by 2 1/2-inch loaf pan. Line the bottom with parchment paper. Grease and flour the pan.
• Sift together the flour, baking powder, and salt into 1 bowl. In another bowl, whisk together the yogurt, 1 cup sugar, the eggs, lemon zest, and vanilla. Slowly whisk the dry ingredients into the wet ingredients. With a rubber spatula, fold the vegetable oil into the batter, making sure it's all incorporated. Pour the batter into the prepared pan and bake for about 50 minutes, or until a cake tester placed in the center of the loaf comes out clean.
• Meanwhile, cook the 1/3 cup lemon juice and remaining 1/3 cup sugar in a small pan until the sugar dissolves and the mixture is clear. Set aside.
• When the cake is done, allow it to cool in the pan for 10 minutes. Carefully place on a baking rack over a sheet pan. While the cake is still warm, pour the lemon-sugar mixture over the cake and allow it to soak in. Cool.
• For the glaze, combine the confectioners' sugar and lemon juice and pour over the cake.

ORANGE CORNMEAL CAKE

Steps:

• Preheat oven to 350°. In a large bowl, beat sugar and oil until blended. Beat in eggs, yogurt, orange juice and zest. In another bowl, whisk flour, cornmeal, baking powder, salt and baking soda; gradually beat into sugar mixture. Pour into a greased 9-in. springform pan. Place pan on a baking sheet., Bake until golden brown and a toothpick inserted in center comes out with moist crumbs, 40-45 minutes., Meanwhile for glaze, in a microwave-safe bowl, combine sugar, orange juice and butter; microwave on high 2-3 minutes, stirring every 30 seconds. Place cake on a wire rack. Slowly drizzle 1/2 cup glaze over warm cake; let stand 5 minutes. Slowly drizzle remaining glaze over cake; loosen sides from pan with a knife. Cool completely in pan. Cover and let stand overnight. Remove rim from pan. Serve with whipped cream and, if desired, orange zest.

THE MOST ADAPTABLE ONE-BOWL CORNMEAL POUNDCAKE

Steps:

• Heat oven to 350 degrees, and grease and flour a 9-inch loaf pan. (Or grease and line it with parchment.)
• In a big bowl, add the sugar, and grate the zest from the orange, lemon or lime into the bowl. If you need a little aromatherapy, work the zest into the sugar with your fingers. (This technique is supposed to infuse the citrus into the sugar.)
• Add the fat, eggs, and yogurt to the bowl, along with the extract and nutmeg, if you like.
• Whisk in the salt, baking soda, baking powder and cornmeal. Once smooth, whisk in flour.
• Scrape the batter into the prepared pan, and bake for 45 minutes to an hour. Let it (mostly) cool in the pan. Then slice off a thick piece, butter it and let yourself be soothed.

YOGURT CORNBREAD

Steps:

• Preheat oven to 425°. Combine the first 5 ingredients. In another bowl, combine remaining ingredients. Stir into dry ingredients just until moistened. Pour into an 8-in. square baking dish coated with cooking spray. Bake until a toothpick comes out clean, 16-20 minutes.

CORNMEAL PANCAKES USING YOGURT

Steps:

• whisk together flour, cornmeal, sugar, baking powder, baking soda, and salt in a large bowl, then stir in raisins, stir together yogurt, egg and oil with a fork in another bowl and stir into flour mixture until blended,.
• Heat a lightly greased large nonstick skillet or griddle over moderately low heat until hot.* It took forever for the first couple batches to cook. Since I always preheat my griddle for awhile I think it's because the batter is so cold and thick. Next time I'll leave it out until it gets closer to room temperature.
• Pour 1/4 cup measures of batter into skillet in batches.
• Cook about 3 minutes or until golden, turn and cook 1 minute more.
• Serve immediately or transfer to a baking sheet and keep warm in a 250*F oven while cooking remaining cakes.