Yogurt cornbread, simplified and improved

Very moist, very flavorful, not too sweet.

Yogurt cornbread (version 2)

  • 1 cup cornmeal
  • 1 cup all-purpose white flour
  • 1/2 teaspoon baking soda
  • (optional) 1/2 teaspoon salt
  • 1 cup plain full-fat yogurt
  • 1/2 cup buttermilk
  • 2 eggs
  • 3-4 Tablespoons shortening/oil/grease
  • (optional) 1-2 Tablespoons honey

Heat oven to 425 F. Put 1-2 Tablespoons shortening in 8- or 9-inch cast iron skillet and place in oven.

Mix dry ingredients in medium-sized bowl.

Add yogurt, buttermilk and eggs to bowl, mix thoroughly. Dough will be a little stiff at this point.

Melt remaining 2 Tablespoons shortening. Add to dough. Add honey if you are using it. Mix thoroughly. Pour into heated skillet, place back in oven. Cook about 15-20 minutes, or until golden-brown and a toothpick inserted in middle comes out clean.

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