Yogurt and lowfat or skim milk add lightness and moisture to this quick muffin/bread. The wedges can be baked ahead and toasted the next day for breakfast or brunch.
Heat the oven to 375°F. Spray a 9-inch round cake pan with nonstick cooking spray. Set aside.
Place the flour, cornmeal, brown sugar, baking powder, baking soda, and salt in a large bowl and whisk to combine. Measure the yogurt and milk in a glass measure, add the eggs