Kristendish

Heavenly Cornbread

This will be the best cornbread that has ever graced your lips. Seriously. I adapted a cornbread recipe from Culinate (the savory version) and added diced onion and whole corn kernels. The yogurt in the recipe and the corn/onion give it a wonderfully moist texture and excellent taste. It’s even great with honey if you’re into that sort of thing.

Ingredients

• 3/4 C yellow cornmeal
• 1/2 C flour
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 egg
• 1 Tbs brown sugar
• 3/4 C yogurt (or buttermilk)
• 4 Tbs butter, melted
• 1/2 onion, diced
• 1/2 C corn kernels

Directions

1. Preheat oven to 400, butter an 8” square baking dish (or loaf, pie pan or muffin tins)
2. In a small bowl, whisk together cornmeal, flour, baking soda, and salt. In a medium bowl, mix together the egg, brown sugar, and yogurt
3. Add the dry ingredients to the egg mixture and stir to combine. Stir in melted butter, onion and corn. Pour batter into prepared baking dish
4. Bake on the middle rack of the oven for 15 to 20 minutes, or until golden-brown
5. Cool in pan for 10 minutes before cutting into squares to serve. Delicious served warm with honey and butter.