Cornbread Recipe
This moist, just-sweet-enough cornbread is made with Greek yogurt for the perfect texture.
Ingredients
- 1 cup all-purpose flour 150g
- 1 cup yellow cornmeal 175g
- 1/2 cup granulated sugar 110g
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon fine-grain sea salt
- 1 cup full-fat Greek yogurt
- 1/3 cup vegetable oil can sub melted butter
- 1 large egg
- 1/4 cup water
Instructions
- Preheat oven to 400°F. Grease an 8x8 baking pan with nonstick spray or vegetable oil.
- To a large mixing bowl, add the flour, cornmeal, sugar, baking powder, baking soda, and salt. Whisk together until combined.
- Add the Greek yogurt, vegetable oil, egg, and water. Whisk the egg yolk first, then the rest of the ingredients, together into the dry ingredients until well-combined. Do not over-mix.
- Pour cornbread batter into baking pan and spread gently until even.
- Bake until golden brown on the top and a toothpick inserted into the center comes out clean, 25-35 minutes.
Notes
Storage and Freezing Notes
Store at room temp tightly wrapped for 3-4 days or freeze for up to 3 months. Thaw at room temp.Nutrition Facts
Serving: 1square, Calories: 182kcal, Carbohydrates: 36g, Protein: 6g, Fat: 2g, Saturated Fat: 0.4g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Trans Fat: 0.003g, Cholesterol: 19mg, Sodium: 491mg, Potassium: 110mg, Fiber: 2g, Sugar: 12g, Vitamin A: 27IU, Calcium: 83mg, Iron: 1mg