I’m back after a 3 months pregnancy hiatus with a yummy comfort food recipe. It has been cold and stormy in California and whenever it rains I think of my mother making scrumptious soups served with cornbread. Her recipe is delicious but I didn’t have half the ingredients on hand to make it so I decided to come up with my own. One think that really bothers me about other cornbread recipes is that it can easily taste very dry. I’ve noticed in my years of baking without eggs that the breads and cakes I make come out much more moist than those baked with eggs. So, I decided to substitute eggs with healthy protein packed greek yogurt. The result was amazingly delicious cornbread. Here is the recipe:
Ingredients:
1 cup cornmeal
1 cup flour (or gluten free flour would work)
1/2 cup sugar
3 tsp baking powder
1 tsp salt
1 cup of milk (you can also use non dairy milks)
1/4 cup greek yogurt
1/4 cup vegetable oil
1/4 cup melted butter (you can also use vegan butter)
Pre-heat oven to 425 degrees
Mix dry ingredients in a bowl and add milk, yogurt, oil and butter. Mix together till all lumps have been smoothed. Pour into a baking dish and bake for 23-25 minutes. then it is ready to serve.
Yields: 8-10 slices of cornbread
