I make this cornbread probably every other week, and each time it only lasts a couple of days…
Anyway, this is an easy and versatile bread that you can customize to your particular tastes and the dish its accompanying. My most recent iteration included jalapeños- the perfect amount of kick.
Makes 20ish pieces
Cook Time: 10 min prep, 25-30 min cook, 10 min cool (if you can keep your hands off them!)
1 1/2 cups yellow cornmeal
1 cup whole wheat flour
1 cup all-purpose flour
1 tbsp baking powder
1 tsp baking soda
1 tsp salt
2 cups plain yogurt or buttermilk
½ cup milk
¼ cup brown sugar or maple syrup
2 eggs, beaten
Non-Stick Spray (or melted butter)
Optional: diced jalapeños, minced garlic, shredded cheddar or parmesan cheese (choose ONE of these, or none)
What To Do
Preheat the oven to 350 F.
Coat a 9×13 inch pan evenly with non-stick spray or butter. You could also use a cast iron skillet.
In another bowl, combine the wet ingredients (yogurt, milk, brown sugar and eggs) and whisk until mixed.
If you’re adding in any optional ingredients, drop them into the bowl now and fold them in. I added jalapeños and diced crushed garlic to this batch, but you could add shredded cheddar cheese, sun dried tomatoes, onions or peppers.Pour (spoon, really- this mixture is pretty thick) the cornbread dough into the prepared baking pan. Be sure to spread it evenly- smooth it out with your spatula if needed. I topped mine with shredded pecorino romano.
Once the toothpick comes out clean, remove the cornbread from the oven and cool for ten minutes before serving… or scarf down half the pan. Your call.
Serve warm with (garlic herb) butter or your favorite soup!