The Perfect Cornbread

I got this recipe from my grandparents, who got it from Good Housekeeping magazine. I have substituted some of the ingredients to match what I have in my kitchen (egg substitute for eggs, for example).

• Ready In: 35 mins
• Serves: 8

Ingredients

• 4  tablespoons I Can't Believe It's Not Butter® Spread
• 1 1⁄2 cups cornmeal
• 1  cup flour
• 2  teaspoons baking powder
• 1  teaspoon salt
• 1⁄4 teaspoon baking soda
• 1 3⁄4 cups nonfat yogurt, plain
• 1⁄2 cup egg substitute

Directions

1. Preheat oven to 450 degrees.
2. Place the I Can't Believe It's Not Butter spread in 9x9 metal baking pan; place in oven just until the spread melts, about 3 to 5 minutes; tilt the pan to coat.
3. Meanwhile, in large bowl, combine cornmeal, flour, baking powder, salt and baking soda.
4. In medium bowl, with fork, beat yogurt and eggs until blended.
5. Add melted spread to the yogurt mixture, then add the yogurt mixture to the flour mixture; stir just until flour is moistened (batter will be lumpy).
6. Pour batter into prepared pan.
7. Bake until golden at edges and toothpick inserted in center comes out clean, about 25 minutes; serve warm.