Awaiting a birth at any moment here, so things are tetchy. Still, we want to ensure you're taken care of next weekend. So practice your cornbread now, before the Big Show with the Roman numerals. And since my wife, AKL, is the bearer of the heretofore-mentioned child, I present to you her tweaked and conquered conbread receipt:
1-1/3 C all-purpose flour
1-1/3 C yellow cornmeal (Note: quality matters, here; the better the cornmeal, the better the cornbread)
1 T sugar
2 tsp baking powder
1 tsp salt
3/4 tsp baking soda
1 C plain yogurt
1/3 C milk
1/2 C (1 stick) unsalted butter, melted (plus a bit to butter the baking pan with)
2 large eggs
Preheat oven to 375°.
Butter 9" square baking pan.
Add all dry ingredients to a medium-sized mixing bowl and whisk to mix (Note: Sifting is for people with too much time on their hands).
In a large mixing bowl, add wet ingredients and whisk together.
Add dry ingredients to the wet, and stir just till blended.
Pour batter into buttered pan, and bake till beautyous (~30 minutes).