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
On the top of the reading stack:
Encounter by Milan Kundera
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Bread looks so soft, spongy and delectable..would love to try this some time..thanks for sharing!
ReplyDeleteI like cornbread, but never tried at home, so thanks for the recipe.
ReplyDeleteLove corn bread. This sounds like a great recipe
ReplyDeletelooks son delicious,..
ReplyDeleteI too prefer jalapenos in cornbread.Excellent Lisa
ReplyDeleteThis cornbread looks delicious and tasty! I like using cornmeal, which I find much lighter to digest than wheat! I will be trying this one soon! :-)
ReplyDeleteYummy yummy! Scrumptious recipe, Lisa!
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Hey kitchen goddess! Just stopped by for a slice of hot buttered cornbread, a glass of cold milk, and a wee favor...
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Thanks so much!
mmmm yoghurt in cornbread sounds delicious - must be lovely and moist
ReplyDeleteBaking this in a cast iron skillet in a tablespoon or so of butter or ghee will make it even more scrumptious!
ReplyDeleteI looove cornbread and love that this one has yogurt in it! The jalapenos are a great addition too.
ReplyDelete