xiaoxl/recipe_data huggingface dataset:
Gingerbread Pancakes With Cranberry-Maple Syrup


Ingredients:
maple syrup, fresh cranberries, orange zest, cinnamon sticks, flour, whole wheat flour, baking powder, pumpkin pie spice, ground ginger, baking soda, salt, milk, applesauce, molasses, egg

Directions:
In a medium saucepan combine the syrup, cranberries, orange zest and cinnamon sticks.  Bring to a boil, then reduce heat and simmer for 5 minutes.  Remove from heat but keep warm.
In a large mixing bowl combine flour, wheat flour, baking powder, pumpkin pie spice, ginger, soda, and salt.
In a smaller bowl whisk the egg.  Whisk in the milk, applesauce, molasses, and oil.
Make a well in the center of the flour mixture and add the egg mixture.  Stir until just moistened; batter will be lumpy.
Heat a lightly-greased griddle or skillet over medium heat.  Using about 1/4 cup of batter per pancake, pour batter onto griddle and cook about 3 minutes total, turning when the surface is bubbly and the edges are dry.
Serve warm with butter and warm cranberry syrup.
Cool-Off-the-Heat Avocado and Watermelon Salad
Category: salad
By MauiKattie

Lovely cooling salad goes great with spicy or heavy food. It has crisp and sweet watermelon with creamy, buttery avocado topped with a zesty orange, mint vinaigrette. I serve this salad with the main course to cool off my spicy food.

Ingredients:
2 cups chopped green leaf lettuce
¼ cup sunflower sprouts
1  avocado, cut into 1/2-inch cubes
¼ cup cubed seeded watermelon
1 tablespoon chopped fresh cilantro, or to taste
6 tablespoons orange juice
2 tablespoons red wine vinegar
1 tablespoon honey
1 tablespoon heavy cream
1 teaspoon Dijon mustard
¾ cup olive oil
2 tablespoons olive oil
1 teaspoon finely chopped fresh mint leaves
salt and ground black pepper to taste

Directions:
Combine lettuce and sprouts in a bowl. Top with avocado and watermelon cubes. Sprinkle cilantro on top. Blend orange juice, vinegar, honey, cream, and mustard in a blender or food processor. Slowly drizzle in 3/4 cup plus 2 tablespoons oil while blender is running. Blend in mint, salt, and pepper.

Prep time: 30 mins
Total time: 30 mins
Yields: 6 servings

Calories: 366.4
Fat: 37.4 g
Saturated fat: 5.6 g
Carbohydrates: 9.2 g
Sugars: 5.1 g
Dietary fiber: 2.6 g
Protein: 1.2 g
Cholesterol: 3.4 mg
Sodium: 53.2 mg
Air Fryer Asparagus Tots
Category: appetizers-and-snacks
By Soup Loving Nicole

There are broccoli tots and there are cauliflower tots, so why not asparagus tots? These are great on their own but I like to dip them in hollandaise sauce.

Ingredients:
12 ounces asparagus, trimmed and diced
½ cup panko bread crumbs
¼ cup finely shredded Parmesan cheese
1  serving cooking spray

Directions:
Bring a pot of salted water to a boil over medium-high heat. Boil asparagus for 5 minutes. Drain in a colander and let cool until easily handled, about 5 minutes. Combine asparagus, breadcrumbs, and Parmesan cheese in a large bowl. Knead mixture with your hands until it is the consistency of dough. Form 1 tablespoon of the mixture into a tot. Place on a plate. Repeat with the remaining mixture. Freeze tots for 30 minutes. Preheat the air fryer to 400 degrees F (200 degrees C). Spray the basket of the air fryer with nonstick cooking spray. Place tots in the basket and spray the tops with cooking spray. Fry for 10 minutes, shaking halfway through the cook time.

Prep time: 5 mins
Cook time: 20 mins
Total time: 1 hr
Yields: 10 tots

Calories: 77.9
Fat: 3.2 g
Saturated fat: 1.8 g
Carbohydrates: 6.9 g
Sugars: 3.2 g
Dietary fiber: 3.4 g
Protein: 7.5 g
Cholesterol: 8.8 mg
Sodium: 156.3 mg
Rice-A-Roni Pork Chops


Ingredients:
fresh mushrooms, white wine, butter, flour, chicken broth

Directions:
Preheat oven 350 degrees.
Rinse and pat dry the pork chops.  Then create a pocket in each pork chop for the stuffing.  Prepare the rice a roni as directed on the box.  I used the Broccoli Au Gratin flavor but you can use any flavor you prefer.  Coat the pork chops with the shake n bake and then stuff them with the rice.  They do not hold all the rice so I set aside the excess rice for a side dish.  Then place the pork chops on a baking dish that was sprayed with butter flavored spray.  Bake for 45 minutes.
While the pork chops are baking make the mushroom sauce.   Saute the mushrooms in butter.  Add the white wine and flour to make a roue.  Finally add the chicken broth and stir.  The sauce will thicken.  Add the shake n bake to flavor the sauce.  If it is too thick for your taste then add more chicken broth.
Once the pork chops are done put them on a plate and cover in the sauce.
Zaxby's Chicken Fingers Dipping Sauce


Ingredients:
mayonnaise, tomato ketchup, garlic powder, Worcestershire sauce, black pepper

Directions:
"Mix together the mayo, ketchup, and garlic powder, blending well.  Add Worcestershire sauce and blend well.  Cover the surface of sauce with lots of black pepper until just coated.  Blend well.  Repeat process covering surface with black pepper and stir until belnded well.  Refrigerate for at least two hours prior to use to allow the flavors to mingle.  Serve with chicken fingers."
Mashed Maple Butternut Squash


Ingredients:
mace, allspice, ground cinnamon, maple syrup, salt, butter

Directions:
Cut squash in half, scrape out seeds and fiber. Chunk in 2" pieces.
Boil or steam (steaming preserves its high amounts of vitamin C and A better] 20 minutes (boil] or 30 (steam] until tender.
Cool slightly, and slip skin off pieces. Spoon flesh into blender, add remaining ingredients and process till smooth. Goes well with roast birds.
Quick & Easy Peanut Chicken


Ingredients:
farfalle pasta, peanut butter, honey, soy sauce, rice vinegar, garlic cloves, gingerroot, chicken breasts, green onions, sesame seeds, snow peas

Directions:
1. Boil a large pot of water. When boiling, add the farfalle past and boil until al dente.
2. While the pasta cooks, mix the sesame oil, peanut butter, honey, soy sauce, rice vinegar, garlic and ginger in a bowl. Whisk until well combined. Set aside.
3. Cut the chicken into small pieces. Fry until cooked in a sir fry pan or large fry pan.
4. Prepare the snow peas by destringing them. Add them to the chicken  and fry for a minute or two.
5. Drain the pasta and add it to the chicken and snow pea mixture.
6. Add the sauce and stir so that the sauce is well distributed.
7. Serve with your choice of garnish.
Spicy Cream of Asparagus Soup
Category: soups-stews-and-chili
By Scott M

A very simple asparagus soup that adds a little kick to the standard recipe.

Ingredients:
1 tablespoon butter
1  onion, chopped
24 fluid ounces chicken broth
1 pound fresh asparagus spears, trimmed and halved crosswise
1 large Idaho potato, peeled and diced
1  jalapeno pepper, seeded and minced
⅓ cup heavy cream
salt and ground black pepper to taste
1 dash hot pepper sauce (such as Tabasco®), or to taste

Directions:
Melt butter in a large saucepan over medium heat. Cook and stir onion in butter until translucent, about 5 minutes. Pour chicken broth over onions and bring to a boil. Stir in asparagus and potato; cover and cook until asparagus spears are tender, about 8 minutes. Mix in jalapeno pepper. Pour the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Stir in heavy cream. Season with salt, black pepper and hot sauce.

Prep time: 20 mins
Cook time: 20 mins
Total time: 40 mins
Yields: 6 servings

Calories: 148.4
Fat: 7.3 g
Saturated fat: 4.3 g
Carbohydrates: 18.2 g
Sugars: 4.1 g
Dietary fiber: 3.6 g
Protein: 4.1 g
Cholesterol: 25.7 mg
Sodium: 509.8 mg
Beef Tzimmes with Butternut Squash


Ingredients:
lean beef chuck, onion, carrots, water, honey, ground cinnamon, prunes

Directions:
Cut beef in 1 1/2- 2 inch pieces and pat them dry.
Heat 1 tablespoons oil in a heavy stew pan.
Add beef cubes in 2 batches, browning each lightly on all sides over medium-high heat and removing browned meat with a slotted spoon to a plate.
Add remaining oil if pan is dry and heat it.
Add onion and saute over medium heat, stirring often, until brown, about 10 minutes.
Cover if pan becomes dry.
Return meat to pan with any juices on plate.
Add carrots, salt, pepper and enough water to just cover.
Bring to a boil, skimming occasionally.
Cover and simmer over low heat, stirring occasionally, for 2 hours or until beef is tender.
For a lighter sauce, refrigerate cooked meat and its sauce separately for several hours, then skim the fat from top of sauce.
Return the beef to sauce and reheat.
Peel the squash and cut it in half lengthwise.
Discard seeds and stringy parts in cavity.
Cut squash in 1 inch cubes.
Stir honey and cinnamon into sauce.
Add squash and push pieces into liquid.
Cover and simmer for 10 minutes.
Turn squash pieces over.
Add plums.
Cover and simmer for 15 minutes or until squash is tender.
Taste and adjust seasoning.
Serve stew from a casserole or deep serving dish.
Cream Cheese Pickles
Category: appetizers-and-snacks
By Linda

These tasty snacks are whole kosher dill pickles that are covered with cream cheese and wrapped with thin slices of deli beef.

Ingredients:
8  kosher dill pickles, patted dry
2 (8 ounce) packages cream cheese, softened
2 ½ ounces thin-sliced beef luncheon meat

Directions:
Spread or pat cream cheese around each pickle. Wrap 2 sheets of meat around each pickle. Refrigerate pickles overnight, and slice before serving.

Prep time: 10 mins
Total time: 8 hrs
Yields: 8 servings

Calories: 230.1
Fat: 20.1 g
Saturated fat: 12.5 g
Carbohydrates: 7.3 g
Sugars: 1.8 g
Dietary fiber: 1.6 g
Protein: 6.7 g
Cholesterol: 65.9 mg
Sodium: 1995.4 mg
Chef Boyardee® Sloppyroni Sliders


Ingredients:
sirloin beef, green bell peppers, onion, garlic cloves, prepared yellow mustard, brown sugar, chili powder, salt, Worcestershire sauce

Directions:
Cook meat, bell pepper, onion and garlic in large skillet over medium-high heat 5 to 7 minutes or until meat is crumbled and no longer pink, stirring occasionally; drain. Reduce heat to medium-low; stir in Beefaroni, mustard, sugar, chili powder, salt and Worcestershire sauce. Cover and simmer 15 minutes.
Spoon meat mixture onto bottom halves of buns. Close with top halves. Garnish with pickle chip, if desired.
Baked Chicken Alfredo
Category: main-dish
By hkopinions

This recipe is quick and easy and any novice cook can do it. It was made for the little ones who always wanted to order out at Pizza Hut® or Olive Garden®. Serve with additional Parmesan cheese if desired. This recipe can also be eaten without being baked but the kids love that it resembles baked casseroles found in restaurants.

Ingredients:
1 (16 ounce) package penne pasta
½ cup butter
2 teaspoons minced garlic
1 (8 ounce) package cream cheese, softened
2 cups milk
6 ounces grated Parmesan cheese, divided
2 teaspoons dried parsley
1 teaspoon Italian seasoning
1 teaspoon salt, divided
½ teaspoon ground black pepper
1 teaspoon olive oil
2  chicken breasts, patted dry
½ teaspoon garlic powder

Directions:
Bring a large pot of lightly salted water to a boil; add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain. Melt butter in a large saucepan over medium-high heat. Add minced garlic; saute until golden, about 30 seconds. Stir in cream cheese until smooth. Add milk; stir until there are no lumps. Lower heat to medium. Add 3/4 of the Parmesan cheese, parsley, Italian seasoning, 1/2 teaspoon salt, and black pepper. Simmer, stirring occasionally, until sauce is smooth, about 5 minutes. Remove from heat. Heat olive oil in a large skillet over low heat. Season chicken with 1/2 teaspoon salt and garlic powder on both sides. Cook chicken breasts until no longer pink in the center and an instant-read thermometer inserted into the center reads at least 165 degrees F (74 degrees C), about 6 minutes per side. Cut chicken into 1/2-inch cubes. Preheat oven to 375 degrees F (190 degrees C). Butter bottom and sides of a 9x13-inch casserole dish. Cover bottom with a layer of pasta. Place half of the chicken cubes on top. Pour 1/2 of the sauce over the chicken. Repeat layering pasta, chicken, and sauce. Sprinkle top with remaining Parmesan cheese. Cover with aluminum foil. Bake in the preheated oven until sauce is bubbly, about 15 minutes. Remove aluminum foil and bake until cheese is golden, about 5 minutes more.

Prep time: 10 mins
Cook time: 58 mins
Total time: 1 hr 8 mins
Yields: 10 servings

Calories: 449.4
Fat: 24.9 g
Saturated fat: 14.8 g
Carbohydrates: 36.7 g
Sugars: 4 g
Dietary fiber: 1.7 g
Protein: 20.7 g
Cholesterol: 80.8 mg
Sodium: 658.5 mg
Lemon Raspberry Cake


Ingredients:
water, eggs, butter, margarine, lemons, rind of, lemon juice, powdered sugar

Directions:
Preheat oven to 350ºF.
Grease (or slightly spray with cooking spray] bottoms only of three 9-inch round pans.
Beat cake mix, water, oil and eggs in large bowl on low speed 2 minutes (do not overbeat]; or stir 3 minutes by hand.
Pour into pans.
Bake 18 to 20 minutes or until toothpick inserted in center comes out clean.
Cool 10 minutes; remove from pans.
Cool completely, about 1 hour.
Fill layers with raspberry preserves.
Frost side and top of cake with Lemon Buttercream Frosting.
Store covered in refrigerator.
Lemon Buttercream Frosting: Beat butter, lemon peel and lemon juice in medium bowl on medium speed 30 seconds.
Gradually beat in powdered sugar.
Beat 2 to 3 minutes longer or until light and fluffy.
Zucchini and Yogurt Farfalle


Ingredients:
farfalle pasta, zucchini, extra virgin olive oil, garlic clove, fresh rosemary, plain yogurt, parmigiano-reggiano cheese, butter

Directions:
In a saucepan with salted boiling water, cook pasta until al dente.  Drain and lightly oil.  Set aside.
In a large skillet, brown the zucchini at high heat in oil until lightly golden.  Add garlic, rosemary and keep cooking 1 minute.  Add pasta and remaining ingredients.  Stir well and reheat.  Adjust seasoning.  You can serve with lamb chops.
Traditional Janssons Temptation


Ingredients:
potatoes, onions, anchovy fillets, butter, margarine

Directions:
Peel the potatoes and onions. Coarsely shed the potatoes. Slice or chop the onion and sauté in a little butter or margarine 5 minutes.
Alternate layers of potatoes, onion, and anchovies in a lightly greased baking dish, the top and bottom layers consisting of potatoes.
Pour half the cream and 2-3 tablespoons anchovy juice over the casserole. Dot with butter and sprinkle with bread crumbs. Bake in oven at 345°F for 45 minutes.
Baste the outer edges of the casserole with the remaining cream towards the end of the 45 minutes.
Tofu "caesar" Dressing


Ingredients:
extra virgin olive oil, garlic cloves, fish sauce, anchovy fillet, hot mustard, soft tofu, lemon juice, sea salt, fresh ground black pepper, toasted sesame seeds

Directions:
"In a blender or food processor combine all ingredients, puree until smooth."
Cream Cheese Grapes
Category: salad
By Alison

This is a sweet side dish that works perfectly at a pot-luck picnic. Everyone always loves it!

Ingredients:
2 cups cream cheese
1 cup agave nectar
3 cups seedless green grapes
3 cups seedless red grapes
2 cups walnuts

Directions:
Mix cream cheese and agave nectar together in a large bowl. Stir in green grapes, red grapes, and walnuts. Refrigerate cream cheese mixture for at least 2 hours before serving.

Prep time: 10 mins
Total time: 2 hrs 10 mins
Yields: 7 cups

Calories: 326.4
Fat: 21.3 g
Saturated fat: 8.3 g
Carbohydrates: 33.3 g
Sugars: 29.1 g
Dietary fiber: 2.8 g
Protein: 5.1 g
Cholesterol: 36.5 mg
Sodium: 99.8 mg
Buttermilk Ranch Potato Gratin


Ingredients:
fresh chives, savoy cabbage, unsalted butter, parmesan cheese, baking potatoes, buttermilk, bacon, fresh chives, fresh ground black pepper

Directions:
Preheat oven to 375°F.
Place small skillet over medium-low heat and fry bacon until crisp. Remove from pan with slotted spoon and drain on paper towels. Set aside.
Add cabbage to bacon fat in pan; toss to coat. Slowly let cabbage wilt; add bacon back to pan. Season with salt and freshly ground black pepper.
Remove from heat and add chives, reserving small portion for garnish.
Generously butter bottom and sides of ovenproof casserole dish.
In large bowl, combine potatoes, buttermilk, 1 cup of Parmesan and dressing mix. Season with salt and freshly ground black pepper.
Using hands, place layer of potatoes in casserole dish. Sprinkle with Parmesan and repeat with two more layers. Spoon cabbage mixture on top and spread evenly over potatoes. Top with two more layers of potatoes and Parmesan. Sprinkle with remaining Parmesan. Cover dish with aluminum foil; bake for 1 hour. Remove foil and bake for additional 30 minutes, until golden brown. Rest for 10 minutes before serving.
Garnish with fresh chives.
Mark Bittman's Autumn Millet Bake


Ingredients:
extra virgin olive oil, fresh cranberries, sage leaves, dried sage, maple syrup, honey, hazelnuts

Directions:
Preheat the oven to 375F and grease a 9x13-inch baking dish with olive oil.
Put 2 tablespoons of oil in a small skillet over medium-high heat. When hot, add the millet and cook, stirring frequently, until fragrant and golden, about 2-3 minutes. Do not overcook. Spread in the bottom of the prepared baking dish.
Scatter the squash or pumpkin cubes and the cranberries on top of the millet. Sprinkle with salt and pepper and the sage and drizzle with syrup. Mix together the stock and cream then carefully pour the warmed stock over all. Cover with foil and bake without disturbing, for 45 minutes.
Carefully uncover and turn the oven to 400°F Adjust the seasoning if necessary. If it looks too dry, add more water or stock until moist. Sprinkle the pumpkin seeds on top, and return the dish to the oven. Bake until the mixture bubbles and the top is browned  and the millet is cooked through, another 10 minutes or so.
Serve.
'Something Different' Fruit Salad
Category: salad
By FYRECRACKER

A little lime, salt, and honey go a long way in this dish created out of sheer boredom. One night last summer we were grilling fish and corn, yet again.  When I asked my boyfriend what he wanted as a second side dish, all he said was, 'something different.'  I decided to try a twist on the traditional fruit salad that I grew up eating, and it was a huge hit!  The best thing about this recipe is that most fruits are great with the dressing, so you can use your favorites or whatever is in season.

Ingredients:
¼ cup fresh lime juice
3 tablespoons honey
2 teaspoons salt
½ teaspoon ground cayenne pepper  (Optional)
1 pound fresh strawberries, hulled and quartered lengthwise
3 cups cubed seedless watermelon
1  fresh pineapple - peeled, cored and cut into 1 inch chunks

Directions:
Stir together the lime juice, honey, salt, and cayenne pepper in the bottom of a large salad bowl. Toss the strawberries, watermelon, and pineapple with the dressing. Chill the fruit salad until ready to serve.

Prep time: 25 mins
Total time: 25 mins
Yields: 12 servings

Calories: 60.8
Fat: 0.2 g
Carbohydrates: 15.8 g
Sugars: 12.5 g
Dietary fiber: 1.5 g
Protein: 0.7 g
Sodium: 389.1 mg
Jimmy's Clam and Corn Fritters
Category: side-dish
By Lisa Romolo-Dos Reis

Came up with these because my son loves clam fritters and I love corn hush puppies! So instead of French fries for your next fried seafood dinner, give these a try!

Ingredients:
1 ¼ cups finely ground cornmeal
1 (14.75 ounce) can cream-style corn
1 (6.5 ounce) can minced clams, drained
1 small onion, finely chopped
½ cup all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon white sugar
¼ cup milk, or as needed
1 quart vegetable oil for frying

Directions:
Mix cornmeal, cream-style corn, clams, onion, flour, baking powder, salt, and sugar in a bowl until batter is thoroughly combined. If batter is too thick, stir in milk, about 1 tablespoon at a time. Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Scoop about 1 heaping tablespoon of batter per fritter and gently drop into the hot oil; deep-fry in small batches of 3 or 4 fritters until golden brown, 3 to 4 minutes. Drain fritters on paper towels.

Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
Yields: 6 servings

Calories: 381.6
Fat: 16.4 g
Saturated fat: 2.2 g
Carbohydrates: 47.2 g
Sugars: 4.4 g
Dietary fiber: 2.5 g
Protein: 12.7 g
Cholesterol: 21.4 mg
Sodium: 706.3 mg
Rich Cream Cheese Scrambled Eggs


Ingredients:
eggs, milk, salt, pepper, butter, cream cheese, fresh basil, basil sprig

Directions:
Whisk together first 4 ingredients.
Melt butter in a large nonstick skillet over medium heat; add egg mixture, and cook, without stirring, until eggs begin to set on bottom. Sprinkle cream cheese cubes evenly over egg mixture; draw a spatula across bottom of skillet to form large curds.
Cook until eggs are thickened but still moist. (Do not stir constantly.] Remove from heat. Stir in chopped basil before serving, if desired, and garnish, if desired.
Note: To lighten, substitute 2 cups egg substitute for eggs and 3 ounces light cream cheese for 3 ounces regular cream cheese. Proceed as directed.
Sausage-Egg Soft Tacos:.
Prepare Cream Cheese Scrambled Eggs as directed, substituting 1 seeded and chopped jalapeño pepper for chopped basil. Sprinkle 6 (8-inch] flour tortillas evenly with 1 1/2 cups shredded colby-Jack cheese. Top one half of each tortilla evenly with Cream Cheese Scrambled Eggs and 1 (16-ounce] package cooked, drained, and crumbled ground pork sausage. Sprinkle evenly with 1/2 cup shredded colby-Jack cheese. Fold tortillas over filling. Serve with sour cream and salsa. Makes 6 servings. Prep: 20 min., Cook: 15 min.
A Taste of Florida


Ingredients:
grapefruit juice, tangerine juice, seltzer water, pink grapefruit

Directions:
Mix together grapefruit and tangerines juices, apricot nectar and seltzer., Pour over crushed ice in tall pitcher., Garnish with slices of pink grapefruit.
T.v. Eggs - Kids Favorite Fun to Eat Breakfast!


Ingredients:
eggs, butter, salt, pepper

Directions:
1. Prep bread by cutting circles into centers of each piece of bread about the size of an egg yolk. Butter each piece of bread with 1/2 tablespoons  butter. Set aside.
2. Grease a medium frying pan with non fat no stick cooking spray and crack 1 egg into pan as if you are making a sunny side up egg. Let cook very slightly until the egg is stable. Add salt and pepper onto egg.
3. Cover the egg with the piece of buttered bread, buttered side up, so that the yolk polks up un-broken through the whole in the bread. After egg has cooked sufficiently, flip over onto other side of pan and let cook for an additional 30 seconds.
4. Repeat with other egg. Enjoy!
Best Ever Chocolate Sauce


Ingredients:
granulated sugar, butter, vanilla

Directions:
Blend sugar and cocoa., Combine with margarine and milk in a pot on stove., Boil, stirring constantly, for 2 to 4 minutes., Remove from heat and add vanilla., This wonderful sauce is even better the next day., Refrigerate and use unsparingly.
Moist Cornbread With Cheese


Ingredients:
bacon grease, canola oil, cornmeal, bread flour, baking powder, baking soda, salt, light brown sugar, eggs, nonfat milk, plain yogurt, sharp cheddar cheese, monterey jack pepper cheese

Directions:
Preheat the oven to 425 degrees.
Place the bacon grease in a 10" cast iron skillet.
When the oven temp reaches 425 insert the skillet and allow the bacon grease to melt, about 10 minutes.
Meanwhile, mix all 6 dry ingredients together in a large bowl.
Mix the eggs, milk, and yogurt in another bowl and whisk until smooth.
Combine both wet and dry ingredients together and stir well but don't overmix.
Add cheese and stir until combined.
Remove hot skillet from oven, pour in the cornbread mixture and put back in the oven to bake for 15-20 minutes.
Let rest 10 minutes and serve.