A great spicy flavor that's not overly hot.
| 3⁄4 | c | unbleached all-purpose flour |
| 1 | c | corn meal |
| 2 | tbsp | sugar |
| 2 | tsp | baking powder |
| 1⁄2 | tsp | baking soda |
| 1⁄2 | tsp | salt |
| 1⁄2 | tsp | chili powder |
| 1⁄8 | tsp | curry powder |
| 1⁄2 | c | chopped red bell pepper |
| 1 | c | Stonyfield Organic Low Fat Plain Yogurt |
| 1 | egg | |
| 3 | tbsp | vegetable oil |
| 3 | tbsp | chopped scallions (white and green parts) |
| butter (for serving) |
Preheat oven to 400°.
In a medium bowl, whisk together the flour, cornmeal, sugar, baking powder, soda, salt, chili powder, and curry powder.
Stir in bell pepper.
In a separate bowl, combine the yogurt, egg, oil, and scallions.
Stir the yogurt mixture into the flour mixture until just combined.
Pour the batter into a greased 8-inch square pan.
Bake 20 to 25 minutes or until a toothpick inserted in the center comes out clean.
Serve fresh from oven with butter.