I love cornbread. Can't resist it. Forget that I grew up in the mountains of North Carolina where every kitchen cabinet has corn meal in it somewhere and where I ate cornbread a couple of times a week for my entire childhood. Nope, loving cornbread is even deeper. It's loving corn. Grain for grain, corn is more delicious than wheat, don't you think? Sure, wheat is fabulous--unless you have gluten digestion issues--but corn is fattier and has that, I don't know, irresistible corniness to it. Homemade corn tortillas, which you can get anywhere in Mexico? Well, that is just heaven for me. Grits? Can't get enough. Corn on the cob? You guessed it. And popcorn? What sane human can resist popcorn?
So, loving corn like I do, I admit to spending a lot if time searching for the perfect cornbread recipe. It's gotta be rich and moist. It's gotta be crumbly but not crumby. It's gotta be lightly sweetened, not sweet. After years, no, decades, I think I have found the perfect cornbread--and it involves, of all the weird things to add to cornbread--yogurt. And not just any yogurt, but Greek yogurt (I use FAGE brand). Why? Maybe because Greek yogurt is so protein-rich it locks in the moisture. Definitely, Greek yogurt makes anything you bake with it more substantial food. Remember, as I wrote in my article, Lose Weight & Feel great: What a High-Protein Diet Can Do for You--protein is the good guy. Eat a good portion and you'll feel better--and less hungry--longer.
But forget all that--Greek yogurt cornbread is delicious. Simply the best. Here's how to make it happen:
1 cup Greek yogurt
1/2 cup milk
1 large egg
4 tablespoons melted butter, cooled
1 cup yellow cornmeal
1 cup flour
1/2 teaspoon salt
1/2 teaspoon baking soda
2 teaspoons baking powder
1/4 cup raw/turbinado sugar
1 cup corn (roasted corn is especially good)
Mix the Wet ingredients together in one container, being sure to blend the eggs well. Mix the Dry ingredients together in another container. Combine the two and stir only until blended.
To make muffins, fill buttered muffin cups 3/4 full of the batter and bake at 375 for 20 to 25 minutes.
To make cornbread, fill a buttered 9" square baking dish with the batter and bake at 400 for 20 to 25 minutes (until center has risen and is cooked through--a wood toothpick inserted should come out clean).
As part of the
Foodbuzz Featured Publisher program, I have been entered for the chance to win
a trip to Greece courtesy of FAGE. You too can enter to win one of three trips
to Greece by entering the FAGE Plain Extraordinary Greek Getaway here: http://www.fageusa.com/community/fage-greek-getaway"