Cozy Cornbread
Cozy Cornbread

Ahh cornbread – one of the most controversial recipes out there.

Don’t believe me? A quick search can easily lead to a overwhelming array of opinions. Some very passionate.

There are great debates over whether to make sweet cornbread or not. Which is usually determined by geographic regions and cultures.

I don’t debate cornbread recipes, I just eat them.

Unlike many cornbread recipes, this one only contains cornmeal. It has no added flours or starches. I was initially a bit worried it would be gritty. I came to discover – there is no need to worry.

This recipe is also different in that it uses yogurt instead of buttermilk. Cornbread needs an acid to activate the leavening and the yogurt is great for that. It also makes the cornbread incredibly moist.

Time Saving Tip

I always have my own pre-made cornbread mix on hand in the freezer. I just combine all of the dry ingredients and put it in a freezer bag. Then I fill in a label that lists the rest of the ingredients and the baking instructions. I use strong clear packing tape and tape the label to the freezer bag.

Bonus time saver: Before I tape the label to the bag, I jot down the dry ingredients used in the mix onto the back of the label. If I want to refill the freezer bag with another batch of mix, all of the information I need is on the front and back of the label – no need to look up the recipe!

The next time I want to make some cornbread, I simply pull out one of my mixes and most of the mixing and measuring is already done for me.

GET MORE INFORMATION

Cozy Cornbread Recipe

 

Servings Prep Time Cook Time
6 5 minutes 20-30 minutes

Recipe Notes

INGREDIENTS

  • 264 grams (2 Cups) Coarsely Ground Cornmeal
  • 1/4 Teaspoon Salt
  • 1 Teaspoon Baking Soda
  • 2 Teaspoons Baking Powder
  • 1 Large Egg
  • 56 grams (4 Tablespoons) Unsalted Butter
  • 400 grams (1.5 Cups) Plain Yogurt
  • 84 grams (4 Tablespoons) Honey

DIRECTIONS

Gather your ingredients. Melt butter using a microwave (10 seconds at a time) or in a sauce pan over medium heat. Warm the butter just until it is melted. Do not bring it to a boil or burn.
Gather your ingredients. Melt butter using a microwave (10 seconds at a time) or in a sauce pan over medium heat. Warm the butter just until it is melted. Do not bring it to a boil or burn.

 

Preheat oven to 400 °F (200 °C).
Preheat oven to 400 °F (200 °C).

 

Grease an 8 inch x 8 inch or 9 inch x 9 inch baking pan.
Grease an 8 inch x 8 inch or 9 inch x 9 inch baking pan.

 

Combine all of the dry ingredients (cornmeal, salt, baking soda, baking powder) in a bowl.
Combine all of the dry ingredients (cornmeal, salt, baking soda, baking powder) in a bowl.

 

It is important that their are no clumps of baking powder or soda. I like to hand mix it to find any and break them up.
It is important that their are no clumps of baking powder or soda. I like to hand mix it to find any and break them up.

 

Combine all of the wet ingredients (butter, yogurt, honey) in another bowl.
Combine all of the wet ingredients (butter, yogurt, honey) in another bowl.

 

Lightly beat egg with a fork and add to wet ingredients.
Lightly beat egg with a fork and add to wet ingredients.

 

Mix the wet ingredients into the dry ingredients.
Mix the wet ingredients into the dry ingredients.

 

Stir until just combined so that you do not over-mix the batter.
Stir until just combined so that you do not over-mix the batter.

 

Pour batter into greased baking pan.
Pour batter into greased baking pan.

 

Bake in the centre of the oven for 20 - 30 minutes. Keep checking after 20 minutes.
Bake in the centre of the oven for 20 – 30 minutes. Keep checking after 20 minutes.

 

The cornbread is done when the top and edges are golden brown and an inserted toothpick comes out clean.
The cornbread is done when the top and edges are golden brown and an inserted toothpick comes out clean.

 

Cozy Cornbread
Serve warm or cold.
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