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Cook’s Note: I am from the South and as such, I was craving corn bread one evening and searched for a recipe that looked easy, but yummy. I didn’t want to have to do it in a cast iron skillet because ironically I don’t have one. Now, why would a girl from the south not have a cast iron skillet you ask? Well, I am a bit intimidated by them. The whole “having to season it” thing sort of frightens me.
Anyway…….. I found this recipe that was baked in the oven, didn’t have oil or buttermilk and seemed semi-healthy. I have to say that the original recipe was just OK. I have tried it again and modified the recipe to add more honey and yogurt, to give it a little more sweetness and moistness – the original recipe just didn’t do it for me.
What You Will Need:
1 cup cornmeal
1 cup all purpose flour
1 Tbsp baking powder1 tsp sea salt
1/2 cup honey1/2 cup milk
3/4 cup plain Greek yogurt1 egg
1/2 stick unsalted butter, melted
Pre-heat oven to 375 degrees.
In a medium bowl, use a fork or whisk and mix together the dry ingredients and slowly add liquid ingredients and still well. Pour mixture into a greased pan and bake for about 40 minutes.
Great cooking tip you can always use ……be sure to check the corn bread with a toothpick and if it comes out clean, you will know it's done! I always check in the middle because that is where cakes/breads have a tendency to be “not done”.
Let cool for about 10-15 minutes then cut into squares, serve warm, preferable with honey butter! This would be a great side to any chili or soup!
This "Pinspiration" comes from Simply Homemade