Not So Sweet Cornmeal-Only Cornbread

This cornbread is adapted from Nicole’s recipe over at Gluten-Free on a Shoestring (the source of the delicious-looking stuffing I’m trying this year).

Nicole’s recipe is a versatile workhorse, but it is a bit sweet for my tastes (although it is less sweet than many cornbread recipes).  I have cut back on the sweetness by using 1 tablespoon sugar instead of the 3 tbsp honey in the original recipe.

Additionally, I like the tangy flavor of the Greek yogurt/sour cream mix in this recipe. But, you need to add extra liquid to make the batter thin enough to pour – hence, the extra water. I add a tiny bit more baking powder to compensate for the additional volume.

not too sweet cornmeal-only cornbread:

  • 2 cups stone-ground cornmeal
  • 1 tsp kosher salt
  • 1 tsp baking soda
  • 2 1/2 tsp baking powder
  • 1 tbsp granulated sugar

Mix together.

  • 1 large egg, room temperature, beaten
  • 4 tbsp butter, melted
  • 1 cup plain Greek yogurt, room temperature
  • 1/2 cup sour cream, room temperature,
  • 1/2 cup tepid water

Mix together.

Make a well in the dry ingredients, pour in the wet ingredients, and mix into a homogenous batter. The batter should be fairly thin.

Pour into a greased 8″ square pan or 12″ cast-iron skillet. Bake 20-25 minutes at 400 degrees F.

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2 thoughts on “Not So Sweet Cornmeal-Only Cornbread

  1. Pingback: Thanksgiving Week! | Remedial Girl Lessons

  2. Pingback: Old Fashioned Gluten Free Cornbread from Gluten Free on a Shoestring | @kitchenettefind Kitchenette Finds

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