Cookbook:Super Moist Corn Bread

Super Moist Corn Bread
Category	Bread recipes
Servings	6
Time	1 hour
Difficulty

Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes | American cuisine | Native American cuisine

Ingredients

• 1 cup corn meal
• 1 cup flour
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ¼ cup brown sugar (optional)
• ½ cup milk
• ½ cup plain yogurt
• 1 egg, lightly beaten
• ¼ cup melted butter or olive oil

Equipment

• Dutch oven (optional)
• 8-inch square baking pan, greased
• Whisk
• Toothpick

Procedure

1. Preheat oven to 425°F (220°C). If using a Dutch oven, preheat with 16–18 glowing charcoal briquettes, with 3 times as many on the top as on the bottom.
2. In a large bowl, mix cornmeal, flour, baking powder, baking soda, and brown sugar, if used.
3. In another bowl, whisk together the milk, yogurt, egg, and melted butter or olive oil.
4. Gradually add the dry mixture to the wet mixture and stir until just combined, no longer.
5. Immediately pour into the greased pan and bake for 15–20 minutes, or until a toothpick inserted in the center comes out clean.

Notes, tips, and variations

• Over-mixing after adding together the liquid and dry mixtures will toughen the batter!