I have said this before. I love bread. I love all kinds of bread. I’d eat it every day all day if I could.
This summer I attended a few different BBQs and one thing I noticed was the fact that corn bread made its way around. People love corn bread. Heck, I love corn bread.
I wondered if something could be done to Greek it up. I know there is a Greek style cornbread that has Greek cheese in it, but to me, I just couldn't picture corn bread and cheese working together.
Thus, I decided to venture out from those recipes and create something a little more aligned with what we consider traditional corn bread.
Using Greek yogurt just seemed like the thing to do, and I noticed a few other recipes in books for the cheese cornbread used it (I thought I was on the right track). I added vanilla for a touch of sweetness (nothing too overpowering) and almonds for the crunch.
I had never really looked and corn meal much. This time however I noticed that those little specks from the meal created an almost snowy look to the inside of cornbread in this recipe - does anyone ever notice that?
While it’s cooking, let some butter sit out so it comes to room temperature. When the cornbread is done, cut out a piece and put it on your place. Take a sliver of the room temp butter and smooth it over - watch it melt to perfection. Enjoy - you're welcome :)
PS. Also, wanted to mention: after you get the first piece out, the others are much easier to remove and serve. Additionally, serve warm, if not stored correctly, it can get hard the following day.
- 1/3 cup butter
- 2 tbsp sugar
- 1/4 tsp vanilla extract
- 1/2 cup unsweetened almond milk
- 1/2 cup Greek yogurt
- 1/4 tsp baking soda
- 2 eggs
- 2/3 cup cornmeal
- 2/3 cup semolina flour
- 1/4 tsp salt
- 1 handful almonds (skinless, chopped or crushed)
- Preheat the oven to 375 F.
- Melt butter on medium heat in medium sized sauce pan.
- Once melted, remove from heat and add sugar, vanilla extract, milk, and eggs. Stir until blended.
- Then add Greek yogurt and you may need to stir with a whisk if it is being stubborn or clumping up. Add baking soda, cornmeal, semolina, almonds, and salt and mix until well combined. Should form a nice batter, not to thin or too thick. You can always add a little or take a away a little of another ingredient if this happens.
- Place the mixture into a 9x9 baking pan and spread evenly.
- Bake for 35 minutes or until toothpick placed in center comes out clean.
|Nutritional Guidelines (per serving)|
|Total Fat||18 g|
|Saturated Fat||9 g|
|Unsaturated Fat||6 g|
|Dietary Fiber||2 g|