Yogurt Cornbread Recipe

Cooking Directions

• STEP 1.Preheat the oven to 375°F (190°C) and grease a 9-inch square baking dish.
• STEP 2.In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, and salt.
• STEP 3.In a separate bowl, whisk together the yogurt, melted butter, and eggs.
• STEP 4.Pour the wet ingredients into the dry ingredients and stir until just combined.
• STEP 5.Pour the batter into the prepared baking dish and smooth the top.
• STEP 6.Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
• STEP 7.Remove from the oven and let cool for a few minutes before serving.
• STEP 8.Serve warm with butter or honey, if desired.

Cooking Tips

• For a slightly sweeter cornbread, you can increase the amount of sugar.
• Make sure to not overmix the batter, as it can result in a dense cornbread.
• If you don't have a square baking dish, you can use a round or rectangular one instead.

Storage and Serving

• Leftover cornbread can be stored in an airtight container at room temperature for up to 3 days.
• To reheat, wrap the cornbread in aluminum foil and warm in a 350°F (175°C) oven for about 10 minutes.
• Serve the cornbread as a side dish with soups, stews, or chili, or enjoy it on its own as a snack or breakfast.