Cornbread is a so-called quick bread, because it doesn’t contain yeast and doesn’t require any rising or kneading. All of which makes it ready to bake in a flash!
Another great thing about cornbread is that no two recipes need be alike. You can mix and match ingredients as you see fit. Play with the type of cornmeal (coarse or medium), the flour (whole wheat or not), the cheese (cheddar or monterey) and the acid (buttermilk, sour cream, or yogurt). Add corn or jalapeno slices . . . or both . . . or neither.
I made this particular recipe twice, once with buttermilk and canned corn, and once with yogurt but no canned corn. The yogurt gave the cornbread a nice lift when it baked, so that each piece was very airy. I also liked the addition of the canned corn. In the future, I will definitely stick with yogurt-canned corn combination.
Down the road, I might also experiment with the addition of fresh herbs and possibly shallots or garlic. I’ve even see people add pecans and walnuts, so that could be something worth trying. No matter what you add, though, there’s no going wrong with cornbread!
PREP TIME: 15 minutes
COOK TIME: 35 minutes
YIELD: Serves 8
WHAT TO GRAB:
1/2 cup whole wheat flour
1/2 cup all-purpose flour
1 cup stone-ground, medium-grind cornmeal
1 tablespoon baking powder
1/2 teaspoon Kosher salt
1 cup buttermilk or plain low-fat yogurt
2 tablespoons vegetable oil
2 tablespoons sugar
1/4 teaspoon baking soda
3/4 cup unsalted, canned corn
1/2 cup jalapenos, seeded and diced
1/2 cup cheddar cheese
HOW YOU DO IT:
1. Preheat the oven to 375 degrees. In a large bowl, sift together the flours, cornmeal, baking powder, and salt. In a separate bowl, whisk together the yogurt, oil, egg, sugar, and baking soda. Working in batches, add the wet ingredients to the dry, mixing until just combined. Fold in the corn, diced jalapeno, and shredded cheese.
2. Grease a nine-inch baking dish. Fill the dish with the batter, and smooth with a rubber spatula. Bake for 30 to 35 minutes, or until golden brown and a toothpick comes out clean. Cool on a wire rack for 5 minutes. Cut into wedges and serve!