Total Time
35mins
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.

Directions

  1. Preheat the oven to 425 degrees.
  2. Oil an 8" x 4" loaf bread pan or an 8" x 8" round cake pan.
  3. Sift together the flour, baking powder, sugar, salt, and cornmeal.
  4. Beat together the yogurt, eggs, and olive oil.
  5. Stir in the dry ingredients and mix well but don't overwork.
  6. Pour into the oiled pan and bake for 30 minutes, until the top is golden and the bread firm.
  7. 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.
  8. Storing: Cover the pan with foil, or keep leftover pieces in plastic bags.
  9. This bread does not freeze well.
Most Helpful

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!

HeatherFeather April 29, 2003

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!

Joy37 November 22, 2003

Very quick and easy to prepare. Fell out of the cake tin and tasted good too.

Missy Wombat April 30, 2003