|Nutritional Guidelines (per serving)|
|Servings: 8 Pieces (8 Servings)|
|Amount per serving|
|% Daily Value*|
|Total Fat 10g||13%|
|Saturated Fat 3g||17%|
|Total Carbohydrate 25g||9%|
|Dietary Fiber 3g||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.|
This savory cornbread is a good side item to grill while there are other things grilling. Put it up on the top rack and let it cook while you take care of the rest of the meal.
Gather the ingredients.
Mix cornmeal, flour, egg, onion, yogurt, salt, and enough water to make a thick pourable batter.
Heat an iron skillet on the grill (lid up), add the vegetable oil and coat the bottom and sides of the pan.
Pour the batter into the hot skillet. Lower the flame to low and cook with the lid down.
When the edges are golden brown check with a toothpick to see if it's done through the middle. If not, place either on the top rack or on an unlit part of the grill until it is done.
Watch carefully to make sure it doesn't burn. Cornbread should be cooked in 20 to 25 minutes.
Once cooked, remove from heat and pour melted butter over the top.
Serve and enjoy!
- The recipe can be made in the oven as well. Just cook at 425 F, for 20 to 25 minutes.