Yogurt Cornbread

From The Best Quickbreads by Beth Hensperger, ISBN 1-55832-171-3

Amazingly enough, I use this recipe pretty much as-is, without much modification, except that I almost always throw in some kind of meat (bacon, sausage, salami, etc.)

Yogurt Cornbread

  • 1 c fine-grind yellow or white cornmeal, preferably stone-ground
  • 1 c unbleached all-purpose flour
  • 2 Tbsp sugar
  • 1/2 teaspoon salt (I usually omit this)
  • 1/2 teaspoon baking soda
  • grated zest of 1 large orange
  • 2 large eggs
  • 1/4 c buttermilk
  • 1-1/4 c plain yogurt
  • 4 Tbsp (1/2 stick) unsalted butter, melted; or 1/4 cup corn oil

Preheat oven to 425 F. Grease an 8-inch springform or deep cake pan or spray it with cooking spray, or do the same to a 9-inch pie pan.

Combine the cornmeal, flour, sugar, salt, baking soda and zest in a large bowl.

In a small bowl, mix the eggs, buttermilk, and yogurt with a whisk.

Add to the dry ingredients and pour the melted butter over the top of the batter.  Stir just until all ingredients are moistened and thoroughly blended.

Pour the batter into the pan. Bake in the center of the oven for 20-25 minutes or until golden around the edges and a cake tester inserted into the center comes out clean. Let stand for 15 minutes before cutting into wedges.

One thought on “Yogurt Cornbread

  1. the best cornbread I have ever baked. i will never use milk again. yogurt gives great texture to the bread and does not crumble. thank you for sharing this delicious recipe 🙂

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