Yogurt Cornbread

Inspired by my black-eyed pea salsa, I decided to make this yogurt cornbread. This is a nice moist and easy-to-make cornbread, with a bit of a kick because of the addition of jalapeño peppers.

Yogurt Cornbread

Recipe by Lisa Turner Published on August 25, 2010 Easy, light and moist cornbread with a little jalapeño kick Print this recipe Ingredients: 1 cup yellow cornmeal 1 cup unbleached white flour or light spelt flour 2 tablespoons sugar 1/2 teaspoon sea salt 1/2 teaspoon baking soda 1 jalapeño, seeded and finely chopped pinch of ground cayenne 2 large eggs 1/4 cup buttermilk 1 1/4 cups plain whole fat yogurt 4 tablespoons unsalted butter, melted Instructions: Generously butter an 8-inch round cake pan and set aside. Preheat an oven to 425°. Combine the cornmeal, flour, sugar, salt, baking soda, jalapeño and cayenne in a large bowl. Make a well in the center of the bowl. In a small bowl, whisk together the eggs, buttermilk, yogurt and butter. Pour into the dry ingredients and stir until just combined. Transfer the mixture to the prepared pan and bake or 20 to 25 minutes until golden brown and a cake tester comes out clean when inserted into the middle of the bread. Let sit for 15 minutes and cut into wedges and serve. Makes 8 servings

More cornbread recipes from Lisa's Vegetarian Kitchen:
Classic Cornbread
Cornbread with Black Olives and Jalapeno Peppers
Jalapeno Cornbread

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