This is my go-to cornbread recipe, made with whole wheat flour, honey and a little greek yogurt to replace some of the butter found in most cornbread recipes. It is not super sweet, so double the honey if you would like it sweeter – or, simply serve with a drizzle of honey. This goes great with chili and soups!
1 cup medium grind cornmeal (I used Bob’s Red Mill)
1 cup whole wheat flour (or white whole wheat)
1 tbsp. baking powder
½ tsp. salt
1 cup whole milk (you may also use almond or skim, but the texture will be drier)
2 tbsp. butter, melted
¼ cup greek yogurt (I used Fage 2%)
3 tbsp. honey (double if you want sweeter cornbread)
Preheat oven to 425 degrees and spray a 9 x 9 baking dish with cooking spray.
Whisk the cornmeal, flour, baking powder and salt in a medium bowl.
In a small bowl, whisk the egg lightly. Add the milk, melted butter, greek yogurt and honey and whisk until well combined.
Add the wet ingredients to the dry, mixing quickly and just until incorporated. Do not over mix! Use a spatula to pour the mixture into the pan and bake for 20-25 minutes, until golden on the edges and firm in the center.