Are you tired of dry, crumbly cornbread? Prepare to be amazed! This recipe uses Greek yogurt to create the most unbelievably moist and tender cornbread you've ever tasted. It's a simple upgrade to a classic recipe that elevates the flavor profile with a delightful tang. This quick dinner side dish is perfect for weeknight meals and adds a delicious twist to your favorite comfort food. It's easy enough for beginner cooks, yet impressive enough for a dinner party. Get ready to experience cornbread like never before!
Ingredients:
- 1 ½ cups all-purpose flour
- ¾ cup yellow cornmeal (fine or medium grind)
- ½ cup plain Greek yogurt (full-fat recommended)
- ¼ cup granulated sugar
- 4 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 large egg
- 1 cup buttermilk
- ¼ cup melted unsalted butter (plus extra for greasing the pan)
Instructions:
Get Started:
- Preheat your oven to 400°F (200°C). Grease a 9-inch cast iron skillet or baking pan generously with melted butter. This ensures a beautifully golden-brown crust and easy release.
Combine Dry Ingredients:
- In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda, and salt. Make sure there are no lumps.
Combine Wet Ingredients:
- In a separate bowl, whisk together the Greek yogurt, egg, and buttermilk until smooth. The Greek yogurt adds incredible moisture and a subtle tang that perfectly complements the sweetness of the cornbread.
Combine Wet and Dry:
- Gently pour the wet ingredients into the dry ingredients and stir just until combined. Overmixing can lead to a tough cornbread, so be gentle! Stir in the melted butter until just incorporated.
Bake to Perfection:
- Pour the batter into the prepared skillet or baking pan and bake for 20-25 minutes, or until a wooden skewer inserted into the center comes out clean. The top should be golden brown and slightly firm to the touch.
Cool & Serve:
- Let the cornbread cool in the pan for a few minutes before slicing and serving. Enjoy warm, perhaps with a pat of butter or a dollop of honey!
Tips for the Best Cornbread:
- Don't overmix: Overmixing develops the gluten in the flour, resulting in a tough cornbread. Mix just until the ingredients are moistened.
- Use fresh baking powder: Baking powder loses its effectiveness over time. Check the expiration date before using.
- Adjust sweetness: For a less sweet cornbread, reduce the sugar to ¼ cup or even omit it entirely.
- Add-ins: Feel free to customize your cornbread! Add ½ cup of shredded cheddar cheese, chopped jalapeños, or crumbled bacon for extra flavor.
Variations:
- Spicy Cornbread: Add a pinch of cayenne pepper or a few dashes of your favorite hot sauce to the batter for a spicy kick.
- Jalapeño Cheddar Cornbread: Stir in ½ cup of shredded cheddar cheese and ½ cup of chopped jalapeños for a flavorful and slightly spicy twist.
- Sweet Corn Cornbread: Add one cup of frozen or canned corn kernels to the batter for a sweeter, more summery flavor.
Nutritional Information (per serving, approximate):
This information is an estimate and may vary based on specific ingredients used.
- Calories: Approximately 200-250
- Fat: 8-10g
- Carbohydrates: 30-35g
- Protein: 4-5g
This delicious and easy cornbread recipe is a guaranteed crowd-pleaser. Whether you’re a seasoned baker or a kitchen novice, this recipe is sure to become a staple in your home. Enjoy!