| 1 | c | all-purpose flour |
| 1⁄2 | c | corn meal |
| 3 | tbsp | sugar |
| 2 | tsp | baking powder |
| 1 | tsp | baking soda |
| 1⁄8 | tsp | salt |
| 1⁄3 | c | dried currants |
| 1 1⁄4 | c | Stonyfield Organic Low Fat Plain Yogurt |
| 2 | large eggs | |
| 4 | tbsp | unsalted butter (melted) |
Using yogurt in this recipe adds lightness and a mild tangy flavor.
| 1 | c | all-purpose flour |
| 1⁄2 | c | corn meal |
| 3 | tbsp | sugar |
| 2 | tsp | baking powder |
| 1 | tsp | baking soda |
| 1⁄8 | tsp | salt |
| 1⁄3 | c | dried currants |
| 1 1⁄4 | c | Stonyfield Organic Low Fat Plain Yogurt |
| 2 | large eggs | |
| 4 | tbsp | unsalted butter (melted) |
Whisk together flour, cornmeal, sugar, baking powder, baking soda, and salt in a large bowl. Stir together yogurt and eggs with a fork in another bowl and stir into flour mixture with melted butter just until incorporated.
Heat a lightly greased large nonstick skillet over moderately low heat until hot. Pour 1/4 cup measures of batter into skillet in batches, forming 3 1/2-inch cakes, and cook about 3 minutes, or until undersides are golden. Turn and cook 1 minute more, or until golden. Transfer to a baking sheet and keep warm in a 250°oven while cooking remaining cakes. Serve with your favorite fruit or maple syrup.