Recipe by Mirj
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.
Top Review by HeatherFeather
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!
- 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
Directions See How It's Made
- 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.