💾 Archived View for perplexing.space › 2021 › cornbread-recipe.gmi captured on 2022-07-16 at 16:15:33. Gemini links have been rewritten to link to archived content
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2021-01-29
- 2 ¼ cups cornmeal
- 1 ½ cups greek yogurt
- ½ cup whole milk
- ¼ cup vegetable oil
- 5 tablespoons unsalted butter
- 2 tablespoons sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ¾ teaspoon salt
- 2 eggs
- preheat oven to 450℉
- toast cornmeal in cast iron pan over medium heat until fragrant ~3 minutes, dump into mixing bowl and stir in milk and greek yogurt
- wipe down cast iron pan with paper towel until (reasonably) clean
- add oil to pan and place in oven until _hot_, 10-12 minutes
- once hot, remove the pan from oven and add butter to oil and mix
- keeping 1 tablespoon of fat in pan, pour rest into cornmeal mixture. I returned the pan to the oven to keep it hot, if you work quickly on the next steps you may not need to
- mix remaining dry ingredients into cornmeal mixture
- whisk in eggs until mixture is fluffy
- pour batter into the hot pan, smoothing the surface with a spatula
- return to oven, bake ~15 minutes until golden and cracked on top. Depending on your oven you might need to rotate the pan midway through baking for even baking
- cool on wire rack until it is less dangerous, I waited ~10 minutes
I was pleasantly surprised with the results. This is a very fluffy cornbread that was pleasantly moist, presumably due to the yogurt. Sour cream would have been a good substitute for the greek yogurt and would likely give a more predictable flavor — I used some especially tangy yogurt that had been hanging around the refrigerator. For all the fat in the recipe the result was not greasy like I worried about immediately after adding all the butter.