If you like dry crumbly cornbread, this recipe is not for you. This cornbread is just the right amount of sweet, perfectly moist, and super delicious. Try it with my Meaty Chili, and it will warm your soul…or at least your belly.
- 1/4 cup unsalted butter, melted and slightly cooled
- 1/4 cup milk
- 1/4 cup plain yogurt
- 2 Tbsp honey
- 2 eggs, lightly beaten
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1/4 cup sugar
- 1/2 tsp salt
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
Preheat oven to 400 degrees. Butter a 9 inch square pan or 9 inch deep dish pie plate.
In a medium bowl, whisk together yogurt and milk. Whisk in melted butter (that has been cooled), honey, and eggs.
In a large bowl, combine cornmeal, flour, sugar, salt, baking powder, and baking soda.
Add milk mixture to flour mixture and stir until just moistened. Do not over mix. Pour batter into prepared pan.
Bake for about 25 minutes. Bread should be golden and a toothpick inserted in the center should come out clean.