Super Moist Corn Bread

Name: Super Moist Corn Bread
Total time: 60 min
Yield: 6 servings
Ingredients: 1 cup corn meal; 1 cup flour; 2 teaspoons baking powder; ½ teaspoon baking soda; ¼ cup brown sugar (optional); ½ cup milk; ½ cup plain yogurt; 1 egg, lightly beaten; ¼ cup melted butter or olive oil

60 min · serves 6

Ingredients

1 cup corn meal
1 cup flour
2 teaspoons baking powder
½ teaspoon baking soda
¼ cup brown sugar (optional)
½ cup milk
½ cup plain yogurt
1 egg, lightly beaten
¼ cup melted butter or olive oil

Steps

Preheat oven to 425°F (220°C). If using a Dutch oven, preheat with 16–18 glowing charcoal briquettes, with 3 times as many on the top as on the bottom.
In a large bowl, mix cornmeal, flour, baking powder, baking soda, and brown sugar, if used.
In another bowl, whisk together the milk, yogurt, egg, and melted butter or olive oil.
Gradually add the dry mixture to the wet mixture and stir until just combined, no longer.
Immediately pour into the greased pan and bake for 15–20 minutes, or until a toothpick inserted in the center comes out clean.

More recipes with cornmeal, flour, baking powder, baking soda, milk, yogurt, eggs or butter

Adapted from “Super Moist Corn Bread” in the Wikibooks Cookbook by its contributors, licensed CC BY-SA 4.0. Reformatted for this site; this page's recipe text is shared under the same license.