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.
Dr. Ana Vargas is a Board Certified Medical Doctor that is passionate about helping people achieve a healthy, wholesome lifestyle through food, exercise and wellness. She is a physician who believes that human beings are influenced by biology, psychology and their environments, therefore the key to preventing diseases is in taking care of yourself and having the necessary knowledge to change your habits and lead a positive fulfilling life.