I think this is one of the fastest kitchen to blog posts I have ever shared. But I just couldn’t wait another single second. After just one bite, I can say with utter certainty that this is by far and away the best darn cornbread I’ve ever made.
What makes this bread so special? Well, just like our jalepeno variety, it has a good amount of shredded aged cheddar cheese. And that spicy pepper filled version is still delicious – but I think what takes this bread over the top is the addition of Greek yogurt, corn, and good old fashioned butter…..mmmm!
The Greek yogurt keeps it moist while also keeping the butter to a minimum – but life without butter would just not be worth living. So just a 1/4 cup gives it a nice rich flavour. And biting into a whole corn kernel leads to corn bread texture heaven.
Eat it with a bowl of soup, dipped into chill, or just straight up. I think it would also make a darn good grilled cheese sandwich. And on that note….
Aged Cheddar and Greek Yogurt Cornbread
Adapted from Daily Garnish
- 3/4 Cups whole wheat flour
- 1 cup cornmeal
- 1/2 Tsp kosher salt (plus a pinch)
- 1/8 Tsp cayenne pepper
- 1 cup canned corn (drained)
- 1/4 cup sugar
- 1/2 Tsp baking soda
- 1 cup Greek yogurt
- 1/4 cup almond milk
- 2 eggs
- 1/4 cup butter (softened)
- 3/4 cups aged cheddar cheese (shredded)
This cornbread is great warm fresh out of the oven, but can also be made in advance. Serve with your favourite soup, stew, or chili.
||In a large bowl combine flour, cornmeal, corn, sugar, baking soda, salt, and cayenne pepper. In a medium bowl combine eggs, yogurt, milk, and butter. |
||Add wet ingredients to dry and stir to combine. Stir in 1/2 cup of the cheese. |
||Spread batter into an 8 x 8 pyrex dish that has been sprayed with cooking spray. Sprinkle the top with the remaining cheese and a pinch of kosher salt. Bake in a 400 degree for about 26 minutes until browned on top and around the edges. |