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Wholesome Delight: Whole Grain Cornbread with Yogurt
In the realm of comfort food, few items evoke warmth and nostalgia like a perfect piece of cornbread. Our Whole Grain Cornbread with Yogurt brings an extra layer of healthful goodness to the table, and it keeps its sweet, buttery disposition in the process.
Simple Ingredients, Big Impact
Comprising basic pantry staples like cornmeal, baking powder, salt, and the star ingredient, yogurt, this recipe champions simplicity. Its straightforward process aligns with busy schedules, allowing for a homemade delight that’s both convenient and packed with nourishment.
So Why Whole Grain?
Crafted with whole grain flour, this cornbread steps away from refined flours, offering a boost in fiber, essential nutrients, and a deeper, richer flavor profile. The inclusion of whole grains helps regulate blood sugar levels, aids in digestion, and contributes to heart health. This recipe maximizes these benefits without compromising on taste or texture. We chose soft wheat flour in this as it has less gluten than other whole wheat flours and as such is known for it’s use in pastries. The soft wheat keeps the cornbread moist and fluffy, and adds a subtle earthy, wheat depth of flavor.
Nutrient-Rich Yogurt
The addition of yogurt enriches the cornbread, not only enhancing its moistness but also elevating its nutritional profile. Packed with protein, calcium, and beneficial probiotics, yogurt adds a tangy note and ensures a tender crumb. The synergy between whole grain flour and yogurt produces a delightful, wholesome indulgence. And it also marries well with the buttery rich flavor.
Versatile and Adaptable Whole Grain Cornbread
This cornbread pairs magnificently with soups, stews, or chili, adding a rustic charm to any meal. We love having it with our Texas Chili or serving it with black eyed peas and collard greens. You can also serve it as a delectable breakfast option, or customize it with a touch of honey or herbs for added dimension. You can even adapt the recipe and toss in a handful of shredded cheddar cheese and diced pickled jalapenos for a spicy version. If you don’t have yogurt, you could swap sour cream or combine the amount of milk and yogurt for buttermilk or kefir.
Health Meets Comfort
Whole Grain Cornbread with Yogurt encapsulates the marriage of healthful eating and beloved comfort food. By making this recipe a kitchen staple, you’ll be able to enjoy the comfort it brings to the table again and again.
A recipe that combines flavors, textures, and health benefits is something to keep on repeat in your monthly meal rotation. It’s more than just a side; it’s a testament to the amalgamation of nourishment and taste.
Whole Grain Cornbread with Yogurt
Ingredients
- 80 grams soft wheat flour ¾ cup
- 180 grams stone ground cornmeal 1 cup
- 7.5 grams baking powder 1½ teaspoons
- 2.5 grams baking soda ½ teaspoon
- 3 grams fine sea salt ½ teaspoon
- 25 grams sugar 2 tablespoons
- 150 milliliters full-fat yogurt ½ cup
- 150 milliliters milk ¾ cup
- 60 milliliters melted butter 4 tablespoons, half stick
- 2 eggs slightly beaten
Instructions
- Preheat the oven to 375°F(220°C) conventional or 350°F(175°C) convection.
- In a bowl, mix together the flour, cornmeal, baking powder, baking soda, salt, and sugar. Set aside.
- In a separate bowl, whisk together the buttermilk, and slightly beaten eggs. Add discard if using.
- Combine the wet mixture with the dry ingredients and stir. The batter should be lumpy.
- Fold in melted butter.
- Spread the batter evenly into a lightly greased 8-inch baking dish.
- Bake for 20-25 minutes conventional or around 15-20 minutes convection until golden brown. Use a toothpick to test the center of the cornbread; it should come out clean.
- Allow it to cool for about 15 minutes before serving.
