Description
This Honey Greek Yogurt Cornbread recipe offers a moist, tender twist on classic cornbread by incorporating creamy Greek yogurt and natural honey for a subtle sweetness. Perfectly golden and easy to prepare, it pairs wonderfully with a variety of meals or can be enjoyed on its own as a comforting snack.
Ingredients
Scale
Dry Ingredients
- 1.5 cup cornmeal
- 0.5 cup all-purpose flour
- 2 teaspoon baking powder
- 1 teaspoon kosher salt
Wet Ingredients
- 1.5 cup plain Greek yogurt
- 2 large eggs
- 0.25 cup olive oil plus 1 tablespoon for greasing
- 0.33 cup honey
Instructions
- Preheat and Prepare: Preheat your oven to 375°F (190°C). Lightly grease a 2-quart casserole dish with olive oil or use cooking spray to prevent sticking.
- Mix Dry Ingredients: In a large bowl, whisk together the cornmeal, all-purpose flour, baking powder, and kosher salt until evenly combined and aerated.
- Combine Wet Ingredients: In another bowl, beat the plain Greek yogurt, eggs, olive oil, and honey together until the mixture is smooth and uniform in texture.
- Combine Mixtures: Pour the wet ingredients into the dry ingredients and gently fold them together using a rubber spatula until just combined; avoid overmixing to keep the bread tender.
- Transfer and Smooth Batter: Transfer the batter into the prepared casserole dish and smooth the surface evenly with the spatula for even baking.
- Bake: Bake in the preheated oven for 25 minutes, or until the edges turn golden brown and the center springs back when lightly pressed, indicating it is cooked through.
- Cool and Serve: Remove the cornbread from the oven and allow it to cool in the pan for 10 minutes. Slice into 12 pieces and serve warm or at room temperature.
Notes
- You can substitute the all-purpose flour with gluten-free flour containing xanthan gum for a gluten-free option or white whole wheat flour for a nuttier texture.
- Store the cornbread covered with a tea towel at room temperature for up to 24 hours, or refrigerate in an airtight container for up to 4 days to maintain freshness.
- For chilled cornbread, warm slices in the microwave for 10-15 seconds to take the chill off without drying it out.
