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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 8 |
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Derived from a Beth Hensperger recipe, it's rich, mellow, moist, and just plain outstanding. It doesn't seem to stale quite as quickly as standard cornbreads. Add in some chopped roasted green chiles, pine nuts, crumbled cooked bacon, chopped black olives, berries, grated orange zest, whatever strikes your fancy, but it's great plain, too. Note: cornmeal is best stored in the freezer, as it tuns rancid easily. Cornbread made with rancid cornmeal has a horrible bitter taste to it. Ingredients:
1 cup stoneground cornmeal (fine) |
1 cup unbleached all-purpose flour |
2 tablespoons sugar |
1/2 teaspoon salt |
1/2 teaspoon baking soda |
2 large eggs |
1 1/2 cups whole milk greek yogurt |
1/4 cup milk |
4 tablespoons unsalted butter, melted or 1/4 cup corn oil |
Directions:
1. Preheat the oven to 425 degrees Fahrenheit. Grease an 8-inch springform pan or a deep cake pan.
2. Combine the dry ingredients (cornmeal, flour, sugar, salt, and baking soda) in a large bowl.
3. In a medium bowl whisk together the wet ingredients (eggs, buttermilk, yogurt and milk). Add the wet ingredients to the dry ingredients and pour the melted butter over the top of the batter. Stir just until all ingredients are moistened yet thoroughly blended, being careful not to overmix.
4. Pour the batter into the prepared pan and bake 20 to 25 minutes, until golden around the edges and a toothpick inserted into the center comes out clean. Let stand 15 minutes before cutting.
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