Moist Cornbread That Everyone Loves

The secret to this cornbread is soaking the cornmeal ahead of time if you can. It softens the cornmeal and makes it tender and a bit less gritty. If I remember I often do it the night before. You can use buttermilk in place of the yogurt/milk mixture.

• Ready In: 35 mins
• Serves: 12
• Yields: 1 Pan

Ingredients

• 1 1⁄4 cups cornmeal (Bob's red mill medium stone ground preferred)
• 3⁄4 cup milk
• 1⁄2 cup plain yogurt
• 1⁄3 cup honey
• 1  egg
• 1⁄2 cup olive oil
• 1  cup flour
• 1  teaspoon baking powder
• 3⁄4 teaspoon baking soda
• 1⁄2 teaspoon salt
• 1⁄2 cup raisins (optional)

Directions

1. Mix the cornmeal with the yogurt/milk mixture. If you have time soak in the refrigerator. This can also be done the night before.
2. Grease 9inch cast iron skillet (ghee or butter tastes the best). Preheat on medium-high on the stove. Preheat oven to 400. .
3. Add eggs, olive oil and honey to cornmeal-milk-yogurt mixture and beat until smooth.
4. Mix flour, baking soda, baking powder and salt in a bowl. Add liquid ingredients and stir until just blended. Fold in raisins if desired.
5. Pour into hot skillet and cook for about 2 minutes. .
6. Bake 18-20 minutes in oven or until top is golden brown and springs back to the touch. Let cool in the pan slightly before serving.
7. These can also be made in a cake pan or muffin tin. Skip the stovetop cooking. It takes about 20-25 minutes for a cake pan, and approx 15 for 12 regular sized muffins. .