Maple Cornbread.

Cooking Light. You need a cast iron skillet for "a crisp crust and moist interior."

• Ready In: 30 mins
• Serves: 10

Ingredients

• 1 1⁄3 cups all-purpose flour (about 6 ounces)
• 2⁄3 cup  stone-ground cornmeal
• 2  teaspoons baking powder
• 3⁄4 teaspoon salt
• 1  cup plain low-fat yogurt
• 1⁄3 cup maple syrup
• 1⁄4 cup butter, melted
• 2  large eggs, lightly beaten
•  cooking spray

Directions

1. Preheat oven to 425°.
2. Place an 8-inch cast-iron skillet in preheated oven for 10 minutes.
3. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, cornmeal, baking powder, and salt in a large bowl, stirring with a whisk.
4. Combine yogurt, syrup, butter, and eggs, stirring with a whisk. Add yogurt mixture to flour mixture; stir just until moist (batter will be thick).
5. Remove pan from oven; coat pan with cooking spray. Spoon batter into preheated pan, smoothing top with a spatula.
6. Bake at 425° for 20 minutes or until a wooden pick inserted in center comes out clean. Remove from oven; cool in pan on a wire rack 10 minutes.