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.
This corn bread is very moist, slightly crunchy from the cornmeal and more than a little tangy from the yogurt. Dh especially loved it. I would probably cut back on the salt a bit and increase the sugar a little next time.
I loved this cornbread, not least because of the yoghurt and olive oil, although my boyfriend said that he couldn't taste the oil. Didn't adjust anything. Stayed moist for at least 3 days, and was tasty with some homemade strawberry jam on leftover slices. I served it with Hearty Kielbasa Stew #99219. One note of caution: It hasn't been mentioned by other reviewers yet and probably has to do with the rest time, but I made mine in a loaf pan, and as I was eager to try it barely waited five minutes to turn it out. It was stuck pretty fast and ended up breaking in half cross-wise, although the texture of the loaf itself was uniformly dense. So I would be conservative about leaving it in the pan to rest. Unique, tangy flavor, kept well, thanks for the recipe!