Yogurt Cornbread

Inspired by my Black-Eyed Pea Salsa, I decided to make this yogurt cornbread that I adapted from The Best Quick Breads by Beth Hensperger to serve along with it. Ms. Hensperger has lots of wonderful ideas for cornbread, along with other great ideas for quickbreads. This is a book I will continue to explore and I highly recommend it. This is a nice moist cornbread, with a bit of a kick because of the addition of jalapeno peppers (my addition in place of orange zest which is called for in the original recipe).

Yogurt Cornbread
1 cup of cornmeal
1 cup of unbleached white flour or spelt flour
2 tablespoons of sugar
1/2 teaspoon of sea salt
1/2 teaspoon of baking soda
1 Jalapeno pepper, finely chopped
a dash of cayenne pepper
2 large eggs
1/4 cup of buttermilk
1 1/4 cups of yogurt or kefir
4 tablespoons of unsalted butter, melted

Generously butter an 8 inch cake pan and set aside.

Combine the cornmeal, flour, sugar, salt, baking soda, jalapeno pepper and cayenne in a large bowl. Make a well in the center of the bowl.

In a small bowl, whisk together the eggs, buttermilk, yogurt and butter. Pour into the dry ingredients and stir until just combined.

Transfer the mixture to the prepared pan and bake in a preheated 425 degree oven for 20 - 25 minutes until golden brown and a cake tester comes out clean when inserted into the middle of the bread. Let sit for 15 minutes and cut into wedges and serve.

More cornbread recipes from Lisa's Vegetarian Kitchen:
Classic Cornbread
Cornbread with Black Olives and Jalapeno Peppers
Jalapeno Cornbread

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