This homemade cornbread is the perfect healthier bread to replace your recipe with processed ingredients. Delicious!! Note: Use organic corn products to avoid GMO corn.
Servings: 15pieces (9x5 pan)
Author: The Gracious Pantry
1cupplain yellow corn meal
½cupwhole wheat pastry flour (affiliate link)
2tsp.cream of tartar
1cupplain Greek yogurt
½cupmilk(almond or soy milk work too)
1cupcorn- optional (frozen, no sugar added)
Preheat oven to 425 F.
In a large mixing bowl, mix your dry ingredient together with a whisk.
In a separate large mixing bowl, mix your wet ingredients, including the frozen corn.
Fold the wet ingredients into the dry ingredients until just barely blended. Lumps are okay. Don't over mix.
Scrape batter into baking dish and bake for 15 -20 minutes. If you think you need longer than 15 minutes, check it every minute thereafter, or you'll end up with burnt corn bread. If you like a lighter color on top, place a sheet of aluminum foil over the top for the last 5 minutes of baking.
Corn bread is done baking when you can poke it with a toothpick and it comes out clean.
Slice into 15 pieces, and serve while it's hot!
Please note that the nutrition data below is a ballpark figure. Exact data is not possible.