I don’t think I have a good cornbread recipe on here, and I think it is about time that I changed that. This is a fairly straight forward one – it’s moist, slightly low fat (aka I used fat free yogurt to counter balance the butter, not sure if that truly counts, but it could be much, much worse), no processed sugar (just a bit of honey), and I even add some real corn to it! I like to add veggies to my cornbread to up the moisture levels in it. Cornbread can get really dry unless you’re willing to add a whole lot of fat to it. It can be really, really good with a whole lot of fat in it, but my waist line can do without the additional pork lard… so alas… I go with veggies. I didn’t stray to far outside of the box on this one, and just included roasted corn kernels to the mix.
- 1/2 cup Butter (melted)
- 1/4 cup Honey
- 1 cup Yogurt
- 1/4 cup Buttermilk
- 1 cup Flour
- 1 cup Cornmeal
- 1/2 tsp Baking Soda
- 1/2 tsp Salt
- Kernels off of two roasted ears of corn (you can also cheat, and find frozen roasted corn at your grocery store)
- 1 tbsp Corn Oil
- Preheat the oven to 425 F (218 C).
- Combine all of the wet ingredients with the exception of the corn oil, we’ll be using that to prepare our cast irons for baking.
- Sift together the dry ingredients.
- Fold the dry ingredients and the corn kernels into the wet ingredients.
- Coat the bottom of your cast iron skillet with the corn oil. You can also just use a greased 9×9 cake pan.
- Spread the cornbread batter out evenly in the pan. The batter can be fairly sticky, but you can dip your fingers in oil and use them to gently nudge thinks into place.
- Bake for ~25 minutes.