|Nutritional Guidelines (per serving)|
|Servings: 5 servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 18g||23%|
|Saturated Fat 9g||45%|
|Total Carbohydrate 36g||13%|
|Dietary Fiber 2g||9%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
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.