Yankee Cornbread

By zhanghengshuo

18 Person

50 Minutes

0 Calories

Sweet Yankee cornbread. This version made with Greek yogurt and extra cornmeal. Great with chicken or chili. This is a sweet Yankee version of cornbread. Greek yogurt perfectly balances the stoneground cornmeal. To make this bread, you need a bowl and a wooden spoon – and a rectangular baking pan.

Ingredients

1/2 tsp. salt
1/2 tsp. baking soda
1 1/2 tsp. baking powder
1 cup all-purpose flour
2 cups yellow cornmeal, preferably stoneground
1/2 cup sugar
2 cups plain Greek yogurt
1 cup canola oil
3 large eggs
Flour, for the pan
Butter, for the pan

Method

01

Heat the oven to 375 degrees F. Butter a 9x13-inch baking pan. Line the bottom with parchment paper and butter the paper. Dust the pan with flour, tapping out the excess.
02

In a bowl large enough to hold all the ingredients, stir together the eggs, canola oil, and yogurt until smooth. Stir in the sugar followed by the cornmeal, flour, baking powder, baking soda, and salt. Keep stirring until no pockets of dry ingredients show.
03

Pour the batter into the pan and use an offset spatula or regular spatula to smooth the top. Bake the cornbread for 35 minutes, or until it is uniformly golden brown on top and firm in the middle. Set on a rack to cool for 10 minutes.
04

Slice the cornbread: Make 2 vertical slices and 5 horizontal slices to form 18 squares. Lift them from the pan and serve with butter.

Related Tags

Breakfast Recipes

Bread Recipes

Cornbread Recipes

Yankee Cornbread

4.2

( By zhanghengshuo )

01 Information

Grade easy
Serving 18 servings
Prep Time 15 Mins
Cook Time 35 Mins
Total Time 50 Mins

02 Ingredients

1/2 tsp. salt

1/2 tsp. baking soda

1 1/2 tsp. baking powder

1 cup all-purpose flour

2 cups yellow cornmeal, preferably stoneground

1/2 cup sugar

2 cups plain Greek yogurt

1 cup canola oil

3 large eggs

Flour, for the pan

Butter, for the pan

03 Method

Step 1

Heat the oven to 375 degrees F. Butter a 9x13-inch baking pan. Line the bottom with parchment paper and butter the paper. Dust the pan with flour, tapping out the excess.

Step 2

In a bowl large enough to hold all the ingredients, stir together the eggs, canola oil, and yogurt until smooth. Stir in the sugar followed by the cornmeal, flour, baking powder, baking soda, and salt. Keep stirring until no pockets of dry ingredients show.

Step 3

Pour the batter into the pan and use an offset spatula or regular spatula to smooth the top. Bake the cornbread for 35 minutes, or until it is uniformly golden brown on top and firm in the middle. Set on a rack to cool for 10 minutes.

Step 4

Slice the cornbread: Make 2 vertical slices and 5 horizontal slices to form 18 squares. Lift them from the pan and serve with butter.

04 Author