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aem

wrote:
>
> Now, if you know of an old fashioned recipe for cornbread I can make in
> an old cast-iron frying pan I would be most grateful. (Dairy's okay,
> sugar and salt should be avoided),
>

This one has both sugar and salt, as do most cornbread recipes, I would
think. But it is not the sweet, cake-like type. It's firm and not
crumbly, which makes it a good choice to accompany beans and stews.
-aem

Cornbread

1 cup all purpose flour
1 cup yellow cornmeal
1/4 cup sugar
1 tsp baking soda
3/4 tsp salt
1 cup plain nonfat yogurt [room temp]
2 large eggs [room temp]

Preheat oven to 400°F. Mix dry ingredients in a bowl. Add
yogurt, mix eggs slightly and add them, mix just until blended.
Pour into a buttered 8 or 9-inch cast iron frying pan. Bake 20 to 25
minutes, until top springs back when gently pressed in the
center.