A preheated cast-iron skillet is essential to create a crisp crust and moist interior.
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
How to Make It
Preheat oven to 425°.
Place an 8-inch cast-iron skillet in preheated oven for 10 minutes.
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. Combine yogurt, syrup, butter, and eggs, stirring with a whisk. Add yogurt mixture to flour mixture; stir just until moist (batter will be thick).
Remove pan from oven; coat pan with cooking spray. Spoon batter into preheated pan, smoothing top with a spatula. 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.