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.
Remedial Girl Lessons 