Honey Cornbread with Greek Yogurt
User Reviews
5
Honey Cornbread with Greek Yogurt
Description
Honey Cornbread with Greek Yogurt combines the rustic texture of cornmeal with the lightness of self-raising flour and baking powder. The method starts by whipping eggs and sugar until pale and tripled in volume, which provides a delicate lift. Adding Greek yogurt and vegetable oil enriches the batter with moisture, resulting in a soft but slightly dense bread with a golden crust. The infusion of honey and vanilla extract adds gentle sweetness and aroma that complements the corn flavor.
The cornbread is baked in a square pan lined with non-stick paper at 160°C (320°F) until a toothpick comes out clean, ensuring it is cooked throughout. Finished with a dusting of icing sugar, this bread carries a subtle sweetness contrasted against the natural cornmeal graininess.
This bread is versatile for various meals; it can be served sliced alongside soups or stews or enjoyed on its own as a lightly sweetened snack. It has a tender texture that holds well without being crumbly, making it easy to handle and eat.
The recipe notes highlight measurement conversions available in US customary units and mention that the serving size can be adjusted. Allowing the bread to cool completely before slicing ensures cleaner slices and better texture.
Ingredients
- 175 g cornmeal
- 125 g self-raising flour
- 1 teaspoon baking powder
- 1 salt pinch
- 4 egg
- 175 g sugar
- 1 teaspoon vanilla extract
- 2 tablespoon honey
- 150 ml vegetable oil
- 450 g Greek yogurt
- icing sugar for dusting
Instructions
- In a large bowl, crack the eggs, add the sugar and use an electric mixer to mix everything well until you get a pale yellow colour and the mixture has tripled its volume.
- Sift in the flour and add the cornmeal.
- Mix the wet ingredients with the dry ingredients using a spatula.
- Add the oil, yogurt, vanilla extract and honey, and use the electric mixer again to get a smooth batter.
- Line a square baking tray (23x23cm, 9x9 inches) with non-stick paper and pour the batter in.
- Bake in the preheated oven at 160 degrees Celsius (320 Fahrenheit) for 40 minutes or until golden and a toothpick inserted in the middle comes out clean.
- Leave to cool completely before dusting with icing sugar and slicing.
Notes
- Measurements are available in US customary units by clicking the relevant link.
- The recipe servings can be changed by adjusting the number next to the servings option.
- Let the cornbread cool fully before slicing to maintain clean edges.
Nutrition Information
Show DetailsNutrition Facts
Serving: 9slices
Amount Per Serving
Calories 417 kcal
% Daily Value*
| Calories | 417kcal | 21% |
| Carbohydrates | 50g | 17% |
| Protein | 11g | 22% |
| Fat | 20g | 31% |
| Saturated Fat | 14g | 70% |
| Cholesterol | 75mg | 25% |
| Sodium | 48mg | 2% |
| Potassium | 230mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 25g | 50% |
| Vitamin A | 106IU | 2% |
| Calcium | 93mg | 9% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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