This corn bread is quick, and develops a nice crispy crust. I will usually bake it when we have Okara Chilli. It is a mild corn bread that would be at home at breakfast with a little honey, lunch or dinner.
Okara Skillet Corn Bread •
Preheat oven to 450 degrees. Grease skillet (I use vegetable spray) and place in oven as is warms up.
In a large mixing bowl sift:
1/2 cup whole wheat flour
3/4 cup unbleached white flour
3/4 cup yellow corn meal
4 teaspoons baking powder
1/2 teaspoon salt
1/4 cup sucanat (natural cane sugar) or other sweetener. If you use honey, adjust the amount of yogurt or okara to compensate for the extra moisture.
In a medium mixing bowl whisk together:
1 cup plain yogurt
2 tablespoons oil (canola, safflower, or light olive oil)
1 cup wet okara (this is referring to the okara straight from your machine)
Spread batter into the Very Hot skillet. Bake for 10 minutes, then reduce oven to 375 degrees. Bake corn bread until browned and center tests done, approximately 20 - 25 minutes more.
