If you’ve been looking for a moist cornbread recipe, you just found the one. This cornbread will stay moist for 2 or even 3 days, which makes this recipe a winner. Unless you’re making cornbread for a party or thanksgiving dinner, you and your family won’t actually consume the entire cornbread pan that you make for, let’s say Sunday dinner in just one day. So being able to make a cornbread that keeps its moisture for a couple of days is a plus.
Moist cornbread usually requires a lot of grease such as butter or oil. But in this recipe I’m using plain yogurt and very little butter (only 1/4 cup), which keeps the cornbread moist without making it greasy. If you have been reading my blog, you’ve probably noticed that I always use yogurt in my baking to keep my breads or cakes moist without having to use too much butter or oil. The same goes for this moist cornbread recipe.
This cornbread is super easy to make, you basically just mix a bunch of ingredients together (you still have to measure them of course), bake, et voila! Delicious fresh cornbread is ready to serve with either beef stew or soup.
So let’s make some!
Prep time: 15 minutes
Cook time: 25 minutes
1 cup of cornmeal
2/3 cup of flour
1 1/2 teaspoon of baking powder
1 teaspoon of baking soda
1/2 teaspoon or to taste of salt
2 large eggs lightly beaten
1/4 cup of melted butter
1/2 cup of plain yogurt
1 cup of milk
Grease an 8 * 8 baking dish, and pre-heat the oven to 350 F. degrees.
- 1 cup of cornmeal
- ⅔ cup of flour
- 1½ teaspoon of baking powder
- 1 teaspoon of baking soda
- ½ teaspoon or to taste of salt
- 2 large eggs lightly beaten
- ¼ cup of melted butter
- ½ cup of plain yogurt
- 1 cup of milk
- Grease an 8 * 8 baking dish, and pre-heat the oven to 350 F. degrees.
- Mix the dry ingredients which include the cornmeal, flour, baking powder, baking soda and salt.
- In a separate bowl mix the eggs, melted butter, plain yogurt and milk.
- Add the dry ingredients little by little,and mix them in until you get a smooth batter.
- Poor the batter into the prepared baking dish, and bake for 20 to 25 minutes or until the toothpick comes out clean.
- Transfer the baking dish to a cooling rack and allow it to cool for 10 to 15 minutes before serving.
- Cut it up to desired size and serve warm or at room temperature.