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.


The gnomes are coming... for the cornbread!

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.

Sift the dry ingredients together into a large bowl. Since I dislike sifting things, I usually just dump everything into the bowl and mix together with a wire whisk.So dry! Like a desert. In your mouth.

In another bowl, combine the wet ingredients (yogurt, milk, brown sugar and eggs) and whisk until mixed.

Yin and yangFold the wet ingredients into the dry ingredients. Stir (slowly) until combined.

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.

Bake at 350 F for 25-30 minutes or until a toothpick comes out clean. Cook longer if you prefer drier cornbread.

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!


One thought on “Cornbread

  1. Pingback: Crushed Lentil Soup | Bread and Butter

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s