Monday, September 22, 2014

Sallee B's Yogurt Cornbread Recipe

Cornbread Bites
I don't like to buy a whole quart just for one batch of cornbread.

I tried substituting regular milk with a teaspoon or so of vinegar added, but the end product was crumbly and a little drier than usual.

My mental gears kept whirling around this problem when a sudden thought occurred to me. Plain yogurt might work if I thinned it down to the consistency of buttermilk. Additionally, I always have plain yogurt in the refrigerator.



The Yogurt Experiment


  • I took out my two cup liquid measuring cup and filled it with one cup of tap water and four, slightly rounded tablespoons of plain yogurt. 
  • Next, I whisked the mixture till it was smooth. the yogurt/water mixture looked a LOT like buttermilk. The addition of yogurt to the cup of water yielded 1 1/4 cup. 
  • I was now ready to whip up a batch of golden goodness(cornbread to the uninitiated).

The substitute "buttermilk" worked perfectly in the recipe; the cornbread texture was moist, tender and didn't crumble when I sliced it.

Are you hungry for cornbread now?


Ingredients

1 1/2 cups yellow cornmeal         
1/2 cup all purpose flour   
2 teaspoons baking powder
1 teaspoon sugar                   
1/2 teaspoon salt                
1/2 teaspoon baking soda
1/4 cup canola oil     
1 cup water            
4 slightly rounded Tablespoons plain yogurt  
2 eggs

Directions

  • Heat oven to 450 degrees Fahrenheit. 
  • Mix 1 cup water and 4 slightly rounded Tablespoons of plain yogurt in a two cup bowl  until it is smooth. 
  • Set aside. 
  • Place all the dry ingredients in a bowl. 
  • Stir dry ingredients with a whisk until they are evenly mixed together. 
  • Add oil, eggs, and milk/yogurt mixture.
  • Mix briskly for about 30 seconds.
  •  Pour into a well greased pan and bake until golden brown. 
  • Serve warm.

Pan Size                                                                    Baking Time
9 x 1.5 inch pan                                                         25 - 30 minutes
8 x 8 x 2 inch pan                                                      25 - 30 minutes
2.5 x 1.25 inch muffin pan , about 7/8 full               20 minutes
bite size muffin pan, about 7/8 full                           8 - 10 minutes

Suggestions

1. Try using yogurt cornbread in your favorite cornbread stuffing recipe. I have used it to stuff my Thanksgiving turkey and it was amazing. 
2. Another suggestion is make French toast with any leftovers you have. Cornbread French toast and maple syrup are amazing together!