Yankee Cornbread

Ingredients

• Butter, for the pan
• Flour, for the pan
• 3 large eggs
• 1 cup canola oil
• 2 cups plain Greek yogurt
• 1/2 cup sugar
• 2 cups yellow cornmeal, preferably stoneground
• 1 cup all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt

Directions

1. Set the oven to 375F. Rub butter over a 9x13-inch baking pan, lay parchment across the bottom, and butter the parchment too. Add a dusting of flour, then tap the pan so the extra falls away.
2. For the batter, use a bowl roomy enough for everything. Stir the eggs with the canola oil and yogurt until the mixture turns smooth. Mix in the sugar, then add the cornmeal, flour, baking powder, baking soda, and salt. Keep going until you do not see any dry little hiding places.
3. Pour the batter into the pan, and smooth the surface with an offset spatula or regular spatula. Bake the cornbread for 35 minutes, until the top is evenly golden brown and the center feels firm. Move it to a rack and let it cool for 10 minutes.
4. Cut 2 vertical slices and 5 horizontal slices so you have 18 squares. Lift the squares out of the pan and serve them with butter.