I made this corn bread as part of a stuffing recipe I wanted to develop. In past years, I have heard a lot of people say and write about adding corn bread to their stuffing. With Thanksgiving coming up, it is time to try out some new recipe ideas so we will be ready for the holiday. The other really great thing about this corn bread recipe is that it uses yogurt instead of the heavier, fatter, less healthy buttermilk. I could not tell the difference at all. When you add it to your stuffing, you will definitely not notice any textural difference.
This posts get me excited because I have already started thinking about Thanksgiving. In my family, or more particularly, on my wife’s side, this Holiday has been the one time of year when everyone comes home. We spend the better part a week with 20+ people in one house – 3 generations. Our Thanksgiving dinner includes more than 50 people. Both experiences are so unique and so fun.
- 1 cup unbleached flour
- 1 cup cornmeal
- 1/4 cup white sugar
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 1 cup plain nonfat yogurt
- 2 eggs, beaten
- Preheat oven to 400 degrees F.
- Lightly grease an 8×8 inch baking pan.
- In a large bowl, mix flour, cornmeal, sugar, soda and salt.
- Stir in yogurt and eggs. Do not over mix.
- Pour batter into prepared pan.
- Bake in preheated oven for 20 to 25 minutes, or until a toothpick comes out clean.
- Serve and enjoy!
I just looked back to find some older corn bread recipes that I have made. I found this Pumpkin Honey Corn Bread made almost exactly 1 year ago. This was very seasonal recipe with the pumpkin as the main wet ingredient.
I searched further and just found a stuffing recipe I made using corn bread (I thought I had not tried this before). Now that I remember, this Cajun Corn Bread Stuffing was really good. I think the texture of the stuffing is so much better with corn bread.
Here is a picture of the corn bread after baking.