White Cheddar Yogurt Cornbread.

I’ve been doing a lot of baking these days, mostly of the sweet variety.  So I thought I’d mix it up today and do something a little more savory.  Something cheesy, something crumbly, and something I am most definitely looking forward to making again…

White Cheddar Yogurt Cornbread

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Ingredients:  (serves 8-10)

  • 1 cup yellow cornmeal
  • 3/4 cup all-purpose flour
  • 1 cup frozen corn kernels
  • 1/2 tsp baking soda
  • 1/4 cup granulated sugar
  • 1/2 tsp + pinch salt
  • 1/8 tsp cayenne pepper
  • 1 cup Greek yogurt (2%)
  • 2 medium eggs
  • 1/4 cup Earth Balance
  • 1/4 cup unsweetened almond milk
  • 3/4 cup shredded white cheddar (or other) cheese

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To Prepare:  I made this delicious cornbread in my handy dandy cast-iron skillet.  It’s something I don’t pull out very often, but every time I do I think, “I should use this more often.”

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If you don’t have cast-iron, you should get some.  But you can also make this cornbread in a square baking dish in the meantime.  Start by pre-heating the oven t0 400 degrees.  Then combine the cornmeal, flour, corn kernels, baking soda, sugar, and 1/2 tsp salt in a large mixing bowl. 

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Don’t forget to sprinkle on the cayenne, too!  It gives a really subtle but wonderful kick to the final product. 

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In a separate bowl, combine Greek yogurt, 2 eggs, almond milk, and Earth Balance (or butter). 

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Finally, pick your favorite cheese and get to shredding!  I highly recommend freshly shredded cheese for this (not the bagged kind) because it melts and tastes so much better!

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I used my favorite Beecher’s aged white cheddar, but you can use whatever cheese you prefer – the possibilities are endless!

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Mix the wet ingredients into the dry, and then fold in almost all of the cheese, reserving just a bit to the side.  Spread the batter into your greased skillet, and sprinkle the remaining cheese on top.  Before you pop it in the oven, sprinkle the top with a tiny extra pinch of salt!

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Bake for 25-30 minutes or until golden brown. 

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I love how the whole corn kernels add some texture and crunch to this super moist and fluffy cornbread. 

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Paired with tomato soup, for a delightful lunch in the Seattle sun.

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This cornbread is definitely much more savory than sweet, and I love the moisture that the Greek yogurt gives to each bite.

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I can’t wait to make this again and try different varieties of cheeses and options for pairings.  Butternut squash and black bean chili, anyone?

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I have a feeling this will not be lasting long in our house.

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