This Greek Yogurt Cornbread recipe is light, fluffy, and ready in 30 minutes. A great vegetarian side dish to eat with chili or stew, or just enjoy with a little honey and butter for breakfast. It's a little sweet, a little spicy, and totally delicious.
1/4teaspoonCrushed Red Pepper Flakesplus extra for garnish
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Instructions
Preheat the oven to 425 degrees Fahrenheit. Grease a 9x9 inch baking dish, and set aside.
Mix the Wet Ingredients: in a large bowl, add the sunflower oil, Greek Yogurt, corn, eggs, and chili flakes. Mix well with a wooden spoon to combine.
Combine the Dry Ingredients: in a medium bowl, add the cornmeal, flour, sugar, baking powder, and salt. With a clean spoon, mix well to combine.
Make the Batter: Take the bowl with your dry ingredients and mix them into the wet. Fold well to make a thick batter. Pour batter into the baking dish. Top with extra chili flakes to garnish.
Bake: Place baking dish in the oven, and bake cornbread for 20-25 minutes until lightly browned on top. Test doneness with a toothpick: place toothpick in the center of the cornbread, when the cornbread is fully cooked the toothpick should come out clean.