“Yogurt cup,” then. Any common single-serving container, whether made of glass, plastic, or paperboard. Yogurt makers typically come with glass cups or jars, even in America.
Activia yogurt is a 4oz cup. Stonyfield is 6oz. Yoplait comes in 4oz and 6oz containers, depending on if it’s original or whipped. greek yogurt is 4oz, 5oz, and 5.3oz depending on brand…
Since they’re all the same dimensions, I’m not sure it really matters. The only real issue is in how large the eggs are, or possibly how big the sachet of leavening. But those are the types of things you’d generally have to play by ear anyways.
But, if you want to be sure, they seem to usually be around five ounces. Though I’m sure 3/4 cup would be fine. And a satchel is usually about 11 grams, which is apparently about 4 teaspoons.
The recipient the yoghurt you used came in.
Yogurt in the US used to come in cups of exactly 8 ounces (i.e., the measurement actually called “1 cup” in American), which made them quite convenient for use as a cheap measurement device. So I’m not surprised that they’d show up in recipes.
I think this is the first time in…well, ever that I’ll state for the record that a Yankee has some knowledge of what cornbread is and how to make it.
My recipe is similar, but everybody’s mother made it different. I’ve been known to add cheese, jalapenos, ortegas, bacon and other such foofraw to mine as the whim took me. Cut a wedge in half, put it in a deep bowl and cover it with pinto beans. Heaven in a bowl.
Decent (i.e., southern-style) cornbread has no flour and no sugar.
The corn meal should be “water ground” or “stone ground” (both terms mean the same thing).
My recipe is very similar to that posted by Ukelele Ike:
2 cups corn meal
1 tsp baking soda
1 tsp salt
1 egg
4 tbsp vegetable oil (safflower, grapeseed, corn oil, etc)
2 cups buttermilk
400° for 50 minutes into a buttered pyrex dish or other pan of your choosing (yeah cast iron skillets work fine)