Easy Yogurt Cornbread
A tender, moist and golden brown cornbread that pairs perfectly with a hot bowl of Chili or any other meal!
- 4 Tbsp (1/2 stick) unsalted butter, melted and divided
- ½ cup yellow cornmeal, preferably stone-ground
- ½ cup all-purpose flour
- 1 Tbsp sugar
- ½ tsp baking soda
- ½ tsp salt
- ¾ cup plain low-fat yogurt
- ¼ cup milk
- 1 large egg, beaten
- Preheat oven to 400`F. Pour 2 Tbsp of the melted butter in an 8-inch-square baking pan. Place pan in the oven until it is very hot, about 2 minutes. Remove pan from oven. Note: Don’t worry if the butter browns a bit.
- Whisk the cornmeal, flour, sugar baking soda and salt in a medium bowl to combine. Make a well in the center.
- Whisk the yogurt, milk, egg, and the remaining 2 Tbsp butter in another bowl. Pour into the well and mix with a wooden spoon until the batter is smooth. Return the pan to the oven and heat for 1 minute. Remove from the oven and spread the batter evenly on the hot pan.
- Bake until golden brown and the top springs back when pressed. About 20 minutes.
- Let cool in pan for 5 minutes. Cut into squares and enjoy!
This recipe is adapted from “The Carefree Cook” by Rick Rogers.