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Savory Cornbread

A cornbread for your spicy and or tangy dishes -- nothing sweet about it. Most cornbread calls for one egg. I think the extra egg gives the bread more body and tenderness. This bread bakes in a 10- or 12-inch cast-iron skillet. If you don't have one, c'mon, it's time to get real.

Ready In:
25mins
Serves:
Yields:
Units:

ingredients

directions

  • Preheat oven to 400 degrees.
  • Put the butter or other fat into a cast-iron skillet, place the skillet in the oven while it heats and you mix the ingredients.
  • Combine dry ingredients.
  • Lightly beat eggs and combine with yogurt. Add to dry ingredients. Stir just enough to mix.
  • Take the skillet out of the oven. Carefully tilt to coat sides with fat. Pour the melted fat into the batter. Mix well.
  • Transfer batter to hot skillet, smoothing the surface if necessary.
  • Bake for 14 minutes if you're using a 12-inch skillet, until bread pulls away from sides of skillet and is barely golden. If you're using the 10-inch skillet, it may need closer to 20 minutes, but don't overbake.
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RECIPE MADE WITH LOVE BY

@Paprika Pink
Contributor
@Paprika Pink
Contributor
"A cornbread for your spicy and or tangy dishes -- nothing sweet about it. Most cornbread calls for one egg. I think the extra egg gives the bread more body and tenderness. This bread bakes in a 10- or 12-inch cast-iron skillet. If you don't have one, c'mon, it's time to get real."
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  1. kwlabear
    I can't give this recipe enough stars! This is by far the best cornbread recipe I've ever tried. Nice and tender, and not at all sweet. I'll be making beans and cornbread a lot more from now on. I used chobani plain greek yogurt, and it was great!
    Reply
  2. Paprika Pink
    A cornbread for your spicy and or tangy dishes -- nothing sweet about it. Most cornbread calls for one egg. I think the extra egg gives the bread more body and tenderness. This bread bakes in a 10- or 12-inch cast-iron skillet. If you don't have one, c'mon, it's time to get real.
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