Yes you can just buy a couple boxes of Jiffy cornbread mix for a buck, do you really want stale grains and chemicals when you can make it from scratch using fresh chemical free ingredients….your call. The secret to making fluffy cornbread, like making fluffy pancakes is to not over-stir the batter, so you need to mix by hand with an spoon.
Ingredients
- 122g Cornmeal, ~1 cup
- 144g Flour, ~1 cup
- 135g Greek yogurt, ~0.5 cup
- 115g Honey – or pure Maple syrup, ~6oz
- 110g Whole Milk, ~4 oz
- 60g Butter, ~2 oz – melted
- 9g Baking powder, ~2 tsp
- 3g Kosher salt, ~0.5 tsp
- 2 eggs – at room temperature
Process
- Mise en Place – Measure and prepare your ingredients prior to starting.
- Preheat the oven to 400 F (or 350 F fan).
- Whisk dry ingredients together making sure baking powder is well mixed (can sift).
- In another bowl, mix eggs, honey, yogurt and milk.
- Add flour mix to wet ingredients and stir with a spoon until just combined.
- Stir in butter until just combined.
- The secret to fluffy cornbread, like fluffy pancakes, is to not over-mix the batter.
- Grease a 9″x9″ pan or cast iron skillet.
- Bake ~25 mins (or 20 mins fan), or until a toothpick comes out dry.
- If baking as a loaf, needs around 40 mins, check center for done.
- Serve warm with a pat of butter and a drizzle of honey!
Note: While baking as a flat bread is traditional, sometimes I make this as a loaf using a greased bread pan. It makes a nice loaf bread and you can also add sunflower seeds (~0.5 cup).
