Cornbread

I have a love affair with corn. I love all things corn, on the cob, polenta, corn cakes, creamed corn, but nothing is as near and dear to me as corn bread. It is the ultimate in sweet and savory satisfaction. A slightly sweet chunk served with a savory and spicy meal, heavan. I have pretty much always used the same recipe, a Williams-Sonoma classic. My absolute favorite, until a lack of buttermilk and an unyielding craving caused me to think outside the box- or buttermilk as it was. The result was insanely moist and delicious, and I can proudly say now, I have a new favorite cornbread recipe.

Cornbread:
1 stick of unsalted butter, melted and cooled, plus more for pan
6 oz Fat free Greek Yogurt (1 container)
1/3 cup of milk
2 eggs
4 tsp of baking powder
1 tsp of salt
1 cup of flour
1/3 cup + 2 tbsp of sugar, divided
2 cups of stone ground yellow cornmeal

Preheat the oven to 400 degrees. In a large bowl, mix together the butter yogurt and milk until mostly smooth with some lumps. Add the eggs and mix until they are incorporated. Add the baking powder, salt, flour, and 1/3 cup of sugar and mix until just combined. Add the cornmeal and mix until just combined. Butter a 11x7 or an 8 inch square pan dark metal pan (or a glass pan lined with foil). Spread batter into the pan and sprinkle top with the 2 tablespoons of sugar. Bake until a toothpick inserted comes out clean, about 20 minutes. (adapted from Williams-Sonoma)

Happy Eating.