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
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
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.”
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.
Don’t forget to sprinkle on the cayenne, too! It gives a really subtle but wonderful kick to the final product.
In a separate bowl, combine Greek yogurt, 2 eggs, almond milk, and Earth Balance (or butter).
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!
I used my favorite Beecher’s aged white cheddar, but you can use whatever cheese you prefer – the possibilities are endless!
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!
Bake for 25-30 minutes or until golden brown.
I love how the whole corn kernels add some texture and crunch to this super moist and fluffy cornbread.
Paired with tomato soup, for a delightful lunch in the Seattle sun.
This cornbread is definitely much more savory than sweet, and I love the moisture that the Greek yogurt gives to each bite.
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?
I have a feeling this will not be lasting long in our house.