Quick Masa Sweet Corn Bread

I think corn bread is the easiest quick bread that I like to make for breakfast. The cornbread is packed with so much flavor and can be a cross between sweet or savory bread, depending on each cook. With so little work, this bread can be served in the center of the table. For this recipe, each cook can make some changes to personalize it.  The cornbread can be made in a cast-iron or regular baking pan and into little muffins. This recipe is for basic cornbread, and I use Masa corn tortilla ready-made flour, some yellow cornmeal, and all-purpose flour. Maybe, the next time I will try omit the flour to make this recipe completely gluten-free.

Ingredients:
Dry ingredients:
1 cup masa flour
1/2 cup cornmeal
1/2 cup all-purpose flour
1 tsp salt
2 tsp baking powder
1/4 cup sugar
Wet ingredients:
1/2 cup nonfat yogurt
1 cup milk or buttermilk
1/4 cup oil
2 eggs
2 tbs softened butter

Directions:
Grease a cast-iron pan with butter. Preheat oven to 375°.

Combine the dry ingredients in a mixing bowl. Whisk well.

Combine the wet ingredients in a medium cup. Use a handheld mixer to beat the wet ingredients well.

Pour the beaten wet ingredients into the dry ingredients and beat to combine.

Pour the batter into the cast-iron pan. Bake in the preheated oven to for 30 minutes or until a toothpick inserted into the center comes out clean.