Break out the butter and honey – it’s time for the most delicious cornbread ever!

Table of Contents

• The Story Behind the Recipe
• Why You’ll Love This Cornbread
• Cornbread Recipe Ingredients
• Adaptations/Variations
• How to Make Cornbread
• Tips for Success
• Serve Cornbread With …

• Jump to the Full, Printable Recipe
• Read Comments & Reviews

The Story Behind the Recipe

This cornbread recipe is a little different than some of those out there – it’s made without milk or buttermilk, instead bringing in Greek yogurt for a hearty, fluffy, super moist cornbread. Quite honestly, I’ll never go back!

I know there are a lot of cornbread recipes out there but I loved this version so much that I wanted to capture it in all its glory so that I would have a go-to homemade cornbread recipe to refer to in the future. Sometimes my blog posts are selfish, what can I say?!

Why You’ll Love This Cornbread

• One bowl prep – Grab a single mixing bowl; that’s all you need.
• Moist, tender, and just sweet enough – Before I came up with this homemade cornbread recipe, I would honestly reach for box mixes a lot of the time. I knew a box mix would give me a moist and flavorful cornbread, whereas homemade cornbread recipes have had mixed results. So I’m thrilled to have finally cracked the code on a homemade cornbread recipe I love.

Cornbread Recipe Ingredients

• Flour – I use all-purpose flour for a light cornbread with a tender crumb.
• Cornmeal – Yellow cornmeal gives us that glorious golden color.
• Sugar – Yes, a whole 1/2 cup! In my opinion, good cornbread has an element of sweetness that balances the savory. You can absolutely reduce the sugar if you prefer, though.
• Baking powder & baking soda – Leaveners help the cornbread rise and creates the perfect crumb.
• Salt – I like to use fine-grain sea salt in my baking. Kosher salt or table salt will work, too.
• Greek yogurt – I suggest full-fat plain Greek yogurt for a moist, tender cornbread.
• Vegetable oil – You can sub in canola oil or even melted butter if you prefer.
• Egg
• Water 

Adaptations/Variations

• Jalapeño cornbread – Add in some diced fresh or pickled jalapeño peppers. A handful of shredded cheddar is a nice touch too.
• Dairy-free cornbread – Swap a dairy-free plain yogurt for the Greek yogurt.

How to Make Cornbread

1. Add the dry ingredients to a large mixing bowl and combine.
2. Add the Greek yogurt, oil, egg, and water. Whisk, focusing at first on the egg to make sure it mixes up well.
3. Preheat oven to 400°F. Grease an 8×8 baking pan with nonstick spray or vegetable oil. 
4. To a large mixing bowl, add the flour, cornmeal, sugar, baking powder, baking soda, and salt. Whisk together until combined. 
5. Add the Greek yogurt, vegetable oil, egg, and water. Whisk the egg yolk first, then the rest of the ingredients, together into the dry ingredients until well-combined.
6. Spread the batter into an 8×8 pan and bake until golden, springy, and delicious!

Tips for Success

• Don’t overmix! Mix the wet and dry ingredients together JUST until combined. If you keep mixing, you risk developing the gluten in the flour which can toughen up your cornbread.
• Bake JUST until done. Watch it closely and bake just until a toothpick inserted into the center comes out clean. If you overbake, you risk dry cornbread.

I hope this homemade cornbread recipe is a winner for your and your family just like it is for ours! I’m so happy to finally have a go-to cornbread that doesn’t come from a box. Huzzah!

Serve Cornbread With …

• Chili! Try this 5-Bean Chili, White Bean Vegetarian Chili, or Black Bean Veggie Chili.
• Hoppin’ John – a spicy black-eyed pea stew that’s especially popular around New Year’s.
• Tuscan Bean Stew
• Or use it in the most amazing cornbread stuffing recipe!

Print

Cornbread Recipe

This moist, just-sweet-enough cornbread is made with Greek yogurt for the perfect texture.

Keyword cornbread, cornbread recipe

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 9 squares

Calories 182kcal

Author Kare

Ingredients

• 1 cup all-purpose flour 150g
• 1 cup yellow cornmeal 175g
• 1/2 cup granulated sugar 110g
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon fine-grain sea salt
• 1 cup full-fat Greek yogurt
• 1/3 cup vegetable oil can sub melted butter
• 1 large egg
• 1/4 cup water

Instructions

• Preheat oven to 400°F. Grease an 8×8 baking pan with nonstick spray or vegetable oil.
• To a large mixing bowl, add the flour, cornmeal, sugar, baking powder, baking soda, and salt. Whisk together until combined.
• Add the Greek yogurt, vegetable oil, egg, and water. Whisk the egg yolk first, then the rest of the ingredients, together into the dry ingredients until well-combined. Do not over-mix.
• Pour cornbread batter into baking pan and spread gently until even.
• Bake until golden brown on the top and a toothpick inserted into the center comes out clean, 25-35 minutes.

Notes

Storage and Freezing Notes

Store at room temp tightly wrapped for 3-4 days or freeze for up to 3 months. Thaw at room temp.

 

Nutrition

Serving: 1square | Calories: 182kcal | Carbohydrates: 36g | Protein: 6g | Fat: 2g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.003g | Cholesterol: 19mg | Sodium: 491mg | Potassium: 110mg | Fiber: 2g | Sugar: 12g | Vitamin A: 27IU | Calcium: 83mg | Iron: 1mg

The post One-Bowl Cornbread appeared first on Kitchen Treaty.

With bubbly, hearty vegetarian pumpkin chili topped with a golden lid of buttery pumpkin cornbread, we’re talking double the pumpkin goodness!

Some recipes are really, really stubborn. As in, it takes a lot (a looooottttt) of attempts to get it just right.

This pumpkin chili cornbread bake definitely dug its heels in. First, the cornbread wouldn’t cook all the way through. So I halved the cornbread portion of the recipe, while also working on perfecting the pumpkin chili part – but then the cornbread didn’t have much taste after being halved. Why? I don’t know! It was the same exact recipe!

So then I tested cornbread recipes until I got the flavor, moist-factor, and, you know, got it to actually bake through.

It might take me awhile to look back at this recipe without seeing an entire October dedicated to developing the recipe, instead of recalling its Halloween-perfect, totally-awesome-for-fall vibe.

I mean really, stubbornness isn’t a terrible thing. I can be stubborn. My guy’s stubborn. Our kid … yeah. Stubbornness leads to tenacity and drive, right? I mean, I’m not sure I’ve ever heard of a tenacious casserole though.

At least not until now.

The truth is, I really love this Pumpkin Chili Cornbread Bake. I set out to create a one-dish dinner of pumpkin chili with the must-have cornbread situation baked right on top. And as long as I was going to pumpkin town, I thought, why not make it pumpkin cornbread?

It pleases me to no end that this recipe uses exactly one standard-size can of pumpkin puree – one cup of it goes into the chili, the rest goes into the cornbread. Yes!

The chili is a quick stovetop version, borrowing its flavor profile from this pumpkin red lentil chili. We’ve got chili spices but we’ve also got some cinnamon and cocoa powder (trust me), plus, of course, lots of pureed pumpkin which adds a nice sweet note, nutrients galore, and a wonderful thick texture.

And then the cornbread! Moist thanks to pumpkin, a bit sweet due to the brown sugar, a bit of cinnamon and a hint of cloves just to make sure it stays firmly in fall town. But then we have jalapeños. Because they’re cute and a bit of heat is always nice.

Print

Pumpkin Chili Cornbread Bake

Fall’s favorite dinner, pumpkin chili, cooked up casserole style with a layer of glorious pumpkin cornbread baked right over the top. The perfect cornbread-to-chili ratio, right here!

Prep Time 20 minutes minutes

Cook Time 30 minutes minutes

Total Time 50 minutes minutes

Author Kare

Ingredients

Pumpkin chili:

• 1 tablespoon olive oil
• 1/2 medium yellow onion diced
• 1 tablespoon chili powder
• 2 teaspoons ground cumin
• 1/2 teaspoon ground cinnamon
• 1/8 teaspoon ground cloves
• 1 14-ounce can fire-roasted petite diced tomatoes
• 1 14-ounce can cooked black beans, drained and rinsed
• 1 14-ounce can cooked kidney beans, drained and rinsed
• 1 cup pumpkin puree not pumpkin pie filling (here’s how to make your own)
• 1 jalapeno pepper seeded and diced small
• 1 tablespoon cocoa powder
• 1 teaspoon kosher salt

Pumpkin cornbread:

• 1/2 cup pumpkin puree there should be just enough left in the can from the chili
• 1/2 cup unsweetened almond milk or cow’s milk
• 3 tablespoons canola oil
• 3 tablespoons dark brown sugar
• 1 egg
• 3/4 cup stone-ground yellow cornmeal
• 1/4 cup all-purpose flour
• 1/2 teaspoon ground cinnamon
• Pinch ground cloves
• 2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 1 jalapeno pepper sliced into coins (optional)

Assorted optional toppings:

• More fresh jalapeno peppers
• Sour cream or vegan sour cream
• Fresh cilantro

Instructions

• Preheat oven to 375 degrees Fahrenheit.
• Make the pumpkin chili. To a medium pot over medium-low heat, add the olive oil. When hot, add the onion. Cook, stirring occasionally, until translucent. Add the chili powder, cumin, cinnamon, and cloves and cook, stirring constantly, for another minute. Add the tomatoes, beans, pumpkin, jalapeno, cocoa powder, and salt. Stir to combine. Bring to a simmer, stirring occasionally, then remove from heat.
• Prepare the pumpkin cornbread. In a medium bowl, whisk together the pumpkin, milk, oil, brown sugar, and egg. Place a sifter over the wet ingredients and add the cornmeal, flour, cinnamon, cloves, baking powder, baking soda, and salt. Sift together over the wet ingredients (if there are any larger particles of cornmeal remaining, just pour it in.)
• Use a wire whisk to combine the ingredients, switching to a wooden spoon or spatula/scraper if needed and mixing just until incorporated and no more.
• Pour the chili into a 2.5- to 3- quart baking dish (I use a 13″x9″ dish). Pour the cornbread over the top, carefully spreading to the edges. Arrange jalapeno slices on top if desired.
• Bake 35-40 minutes, until cornbread is cooked through – check by inserting a toothpick into the cornbread and if it comes out clean, you’re good.
• Scoop out individual servings and pass assorted toppings around the table if desired.

Notes

Vegan option:

The chili is already vegan. For the cornbread portion, use almond milk and omit the egg. Voila! Vegan!

The post Pumpkin Chili Cornbread Bake appeared first on Kitchen Treaty.

What I can say without a doubt is that it is pretty much pure awesome.

It’s based upon a recent discovery, Sara Moulton’s beer bread. Which really, apparently, is her fan Debbie Bickford’s beer bread. What I say to both of them is this: Thanks, Sara and Debbie, for the recipe, which is really not so much a recipe as a it is a revelation here in our kitchen.

(more…)

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