Greek Yogurt Corn Bread - Macrostax

Ingredients

• 1 1/2 cups yellow cornmeal (183g)
• 1/2 cup all-purpose flour (63g)
• 2 teaspoon baking powder
• 1 teaspoon salt
• 1 1/2 cups nonfat plain Greek yogurt (341g)
• 2 large eggs (100g)
• 1/3 cup honey (113g)
• 1/4 cup olive oil (54g)
• Preheat the oven to 375 degrees F. Line an 11-inch x 7-inch glass baking dish with nonstick spray.
• In a large bowl, whisk together the corn meal, flour, baking powder, and salt.
• Add in the Greek yogurt, eggs, honey, and olive oil and mix until smooth. Do not over mix the batter.
• Pour the batter into your prepared baking dish and spread evenly.
• Bake for 20-25 minutes, or until golden and no longer jiggly. Allow to cool in the pan for at least 10 minutes before slicing.