Yogurt Cornbread

Inspired past times my Black-Eyed Pea Salsa, I decided to brand this yogurt cornbread that I adapted from The Best Quick Breads past times Beth Hensperger to serve along alongside it. Ms. Hensperger has lots of wonderful ideas for cornbread, along alongside other keen ideas for quickbreads. This is a mass I volition proceed to explore too I highly recommend it. This is a overnice moist cornbread, alongside a flake of a boot because of the add-on of jalapeno peppers (my add-on inwards house of orangish zest which is called for inwards the master copy recipe).

Yogurt Cornbread
1 loving cup of cornmeal
1 loving cup of unbleached white flour or spelt flour
two tablespoons of sugar
1/2 teaspoon of bounding main salt
1/2 teaspoon of baking soda
1 Jalapeno pepper, finely chopped
a dash of cayenne pepper
two large eggs
1/4 loving cup of buttermilk
1 1/4 cups of yogurt or kefir
four tablespoons of unsalted butter, melted

Generously butter an 8 inch cake pan too laid aside.

Combine the cornmeal, flour, sugar, salt, baking soda, jalapeno pepper too cayenne inwards a large bowl. Make a good inwards the centre of the bowl.

In a pocket-size bowl, whisk together the eggs, buttermilk, yogurt too butter. Pour into the dry out ingredients too stir until only combined.

Transfer the mixture to the prepared pan too bake inwards a preheated 425 marker oven for xx - 25 minutes until golden chocolate-brown too a cake tester comes out build clean when inserted into the middle of the bread. Let sit down for xv minutes too cutting into wedges too serve.

More cornbread recipes from :
Classic Cornbread
Cornbread alongside Black Olives too Jalapeno Peppers
Jalapeno Cornbread

On the move on of the reading stack: Encounter past times Milan Kundera

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