Saturday, December 13, 2014

Healthy Cornbread

We have been eating a lot of pea soup around here, and I like a good cornbread with my pea soup. The problem is that most cornbread recipes include half or even an entire cup of butter! This is a healthier recipe that still tastes good. I make mine in a cast iron skillet.






  • 1 tablespoon butter, for the pan
  • 1 1/4 cups yellow cornmeal
  • 3/4 cup whole-wheat flour (or white flour)
  • 3 tablespoons sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup frozen corn kernels (optional)
  • 1 large egg, lightly beaten
  • 1 1/4 cups plain yogurt (or buttermilk)
  • 2 tablespoons melted butter


  1. Preheat oven to 350°F. Put 1 tablespoon butter in cast iron skillet and put it in the oven to preheat.
  2. Whisk cornmeal, flour, sugar, baking powder, baking soda, frozen corn and salt in a large bowl. Whisk egg, yogurt and melted butter in a separate bowl. Add to the dry ingredients and stir until just combined. 
  3. Using a potholder, take the cast iron pan out of the oven. The butter should be melted by now, use a spatula to move the butter around so it coats the bottom of the pan. Scrape the batter into the prepared pan, spreading evenly.
  4. Bake the cornbread until the top springs back when touched lightly, 25 to 30 minutes. Let cool in the pan on a wire rack for at least 5 minutes. Serve warm or at room temperature.