Be the first to Cornbread is a Southern favorite. This one is made with yogurt which adds extra depth.
Prep Time: 10 minutes
Cook Time: 45 minutes
Ingredients:
- 1-1/2 cups yellow cornmeal
- 1/2 cup all-purpose flour
- 3 Tablespoons sugar
- 1 Tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup milk
- 1/2 cup plain nonfat yogurt
- 2 Tablespoons unsalted butter, melted
- 2 Tablespoons vegetable oil
- 2 large eggs, lightly beaten
- 1 cup creamed corn, canned or homemade
Preparation:
Preheat oven to 400 degrees F. Grease an 8-inch square baking pan.
Combine the cornmeal, flour, sugar, baking powder, and salt in a mixing bowl. Stir well.
In another bowl, combine the milk, yogurt, melted butter, oil, and eggs. Add this to the cornmeal mixture and stir until just combined. Then stir the creamed corn.
Scrape the batter into the prepared pan, and bake in the center of the oven until the top is golden brown and a toothpick inserted in the center comes out just clean, 45 minutes.
Cool in the pan on a rack for 15 to 20 minutes. Then remove the cornbread from the pan and let it cool completely on a wire rack. Cut it into squares to serve.
Yield: 6 servings
• Cherry Cornbread Stuffing
Source: Sheila Lukins U.S.A. Cookbook by Sheila Lukins (Workman Publishing)
Reprinted with permission.
Combine the cornmeal, flour, sugar, baking powder, and salt in a mixing bowl. Stir well.
In another bowl, combine the milk, yogurt, melted butter, oil, and eggs. Add this to the cornmeal mixture and stir until just combined. Then stir the creamed corn.
Scrape the batter into the prepared pan, and bake in the center of the oven until the top is golden brown and a toothpick inserted in the center comes out just clean, 45 minutes.
Cool in the pan on a rack for 15 to 20 minutes. Then remove the cornbread from the pan and let it cool completely on a wire rack. Cut it into squares to serve.
Yield: 6 servings
• Cherry Cornbread Stuffing
Source: Sheila Lukins U.S.A. Cookbook by Sheila Lukins (Workman Publishing)
Reprinted with permission.
