Saturday, May 8, 2010

What's Bakin?: Blue Corn and Honey Cornbread

I stumbled upon this recipe on a blog a little while ago. I was saving it for the next time I made chili. Luckily for me, it was now! I was dying to try this recipe out. I love blue cornmeal! The cornbread turned out nice and moist. It was the perfect addition to my chili!

Blue Corn and Honey Cornbread
Courtesy of:

4 Tbsp. butter
1 c. blue cornmeal
1 c. all-purpose flour
1 tsp. salt
1/4 tsp. baking soda
2 tsp. baking powder
1 c. non-fat Greek yogurt
2 eggs
1/4 c. honey

1) Preheat oven to 375 degrees. Grease a 9x9 inch baking pan.

2) Melt the butter in a small saucepan over medium-low heat. Continue cooking the butter until it turns light brown and has a nutty smell - around 5-8 minutes. Do not skim the butter. Turn off stove and remove from heat.

3) In a small bowl, sift together the blue cornmeal, flour, salt, baking soda & baking powder. In a large mixing bowl, whisk together the yogurt, eggs and honey. Working in small batches, add the dry ingredients to the wet, mixing after each addition until just combined (don't overmix). Whisk in the melted butter.

4) Pour batter into the baking pan. Smooth with a rubber spatula. Bake for about 20-25 minutes, until the cornbread is golden brown and a toothpick comes out clean. Cool on a wire rack for 5 minutes. Cut when cool and serve!