120 grams butter
1 teaspoon salt
2 eggs
100 grams cornmeal
100 grams plain flour
4 tablespoons honey
2 teaspoons baking powder
200 grams yoghurt
Preparation
Using an electric mixer, beat together, the softened butter and honey for a few minutes, or until creamy. Add the eggs, one at a time, beating constantly. In a separate bowl, sift together the flour and the baking powder, add the cornmeal and salt and whisk to combine well. Add the flour mixture to the butter batter, alternating it with yoghurt, and beat on high until the batter becomes completely smooth. Line a 23 cm (9 inch) baking pan with baking paper, pour in the batter and bake in a preheated oven, at 190˚C (375˚F), for about 20 minutes or so.
