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
- Preheat oven to 350°F. Put 1 tablespoon butter in cast iron skillet and put it in the oven to preheat.
- 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.
- 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.
- 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.