Yield: 10 to 12 servings
I love this corn bread recipe. It’s great with seasonal soups and stews, and freezes well. It’s super moist and sweetened with maple syrup (sub honey if you want to). You can also use this recipe to make muffins or mini-muffins; just adjust the cooking time accordingly. Enjoy!
- 2 1/3 cups yellow cornmeal
- 1 cup whole wheat pastry flour (or all purpose flour)
- 4 teaspoons baking powder
- 1 ¼ teaspoons salt
- ½ cup (1 stick) chilled unsalted butter, cut into ½ inch cubes
- 1 cup fat-free plain yogurt
- 1/3 cup milk
- 4 eggs
- ¾ cup pure maple syrup
- Preheat oven to 375. Cover a 9x9x2 metal baking pan (or 10-inch cast iron skillet) with nonstick cooking spray.
- Combine cornmeal, flour, baking powder, and salt in a food processor; pulse to blend.
- Add butter and process until mixture resembles coarse meal.
- Whisk yogurt, milk, eggs, and maple syrup in a large bowl to blend. Add cornmeal mixture and stir until just evenly moistened. Do not over-mix. Some lumps are okay. Transfer to prepared pan.
- Bake until bread is golden and cracked on top and tester inserted in the center comes out clean, about 30 minutes. Cooking times will vary by pan/oven. Cool bread completely in pan on a rack.
Adapted from The Bon Appétit Cookbook, 2006