Prep 5 mins
Cook 30 mins
This is slightly heavier than American corn bread, with the distinct flavor of olive oil. It's very nice as an accompaniment to soups and bean dishes.
- 1⁄2 cup whole wheat flour
- 2 teaspoons baking powder
- 1 teaspoon sugar
- 1⁄2 teaspoon salt
- 1 cup stone-ground yellow cornmeal
- 1 1⁄2 cups plain low-fat yogurt
- 2 eggs
- 2 tablespoons olive oil
- Preheat the oven to 425 degrees.
- Oil an 8" x 4" loaf bread pan or an 8" x 8" round cake pan.
- Sift together the flour, baking powder, sugar, salt, and cornmeal.
- Beat together the yogurt, eggs, and olive oil.
- Stir in the dry ingredients and mix well but don't overwork.
- Pour into the oiled pan and bake for 30 minutes, until the top is golden and the bread firm.
- Cool in the pan for 5 minutes, then transfer to a wire rack to cool another 15 minutes or more before slicing (for a loaf) or cutting into squares or wedges if baked into a cake pan.
- Storing: Cover the pan with foil, or keep leftover pieces in plastic bags.
- This bread does not freeze well.
This was very good! I chose the round baking pan option and this produced a very attractive round with a dark crust and dark golden interior. The slices held together very well - this is less crumbly that many cornbread recipes. It has a very unique flavor - the yogurt gave it a tangy taste that some tasters enjoyed, others didn't care for as well. I think the additions of wheat flour and olive oil really made this bread unique. Thanks!
I added some Mexican Chipotle sauce (about 1 Tbsp) for a little flavor. Served with smoked pork chops, a rice dish and red cabbage An interesting combo. I would certainly consider this one of the best corn breads I have encountered. Thank You!
Very quick and easy to prepare. Fell out of the cake tin and tasted good too.