Sawa Cornbread

I know this is the oddest title for a sweet, moist, decadent cornbread, but it is well deserved. Upon serving this to the missionaries ( we had them over for a simple bbq dinner) I certainly had to name it after the missionary who couldn't get enough so I sent the pan home with him. This is a cheater recipe inspired b how my mother makes cornbread muffins to knock your socks off. There is no oil or butter int he recipe, so that is not a typo. Hope you enjoy this one just like Elder Sawa.
Cornbread
Preheat oven to 400 F. Oil a 9 in square pan or a 11x7 cake pan whichever you have on hand.
1 18.5 oz yellow cake mix minus 1 cup mix- save for another use. You can use the reduced sugar type if you prefer.
1 c. yellow cornmeal
1 t baking powder
1/2 t salt
1/8 t white pepper (optional)
Whisk the above together in a medium bowl until all ingredients and well distributed.
3 eggs
6 oz non-fat plain yogurt
1 c buttermilk, or milk soured with lemon juice
Beat together the above until well combined
If you want more texture add 1 small can cream or canned corn according to preference (optional)
Stir wet into dry ingredients until just barely combined, scrape into pan and place in hot oven for 22-27 min depending on the pan material and how hot your oven runs.
Enjoy every last crumb. and remember its okay to modify these recipes according to your preferences.
Keep Smiling
Ms. Brownie