Monday, November 26, 2012

cheesy "light" corn bread

serve warm with chili, soup or stew
Corn bread is one of Ryan's favourites.  I've made corn bread a few times in the past and it usually called for a lot of butter, oil, and sugar.  Recently I've discovered that plain yogurt is an awesome substitute for the "fat" part of baked I tried it out with this.  It turned out really well - it didn't lack moistness or texture despite reduced amounts of butter/oil - and the addition of cheese, jalapeno and scallions made it savoury.  It was great on its own or dipped into the vegetarian chili we had last night.  This recipe is best served hot right out of the oven (as soon as it's cooled enough to handle)!  If you have leftovers, just be sure to pop it in the microwave before enjoying.

what you need:
  • 1 cup plain yogurt (don't use nonfat!)
  • 1/2 cup light sour cream
  • 4 eggs
  • 1 1/4 cup corn meal
  • 1 cup whole wheat flour
  • 1/2 tsp salt
  • 1 1/2 tsp baking powder
  • 1 tbsp light brown sugar
  • 1 jalapeno
  • 2 green onions
  • 1 1/3 cup shredded old cheddar
  • 1/4 cup unsalted butter, melted
  • 1 tbsp unsalted butter, melted
  1. Preheat oven to 375 F.  Brush 1 tbsp butter all over a baking dish (~10X10") - if using silicon baking dish, place it on a cookie sheet to ensure easy transfer in and out of oven.
  2. In a large bowl, whisk together eggs, yogurt, sour cream, and sugar until smooth.  Add melted butter and whisk to incorporate.
  3. In a separate bowl, combine flour, cornmeal, salt, and baking powder.
  4. Chop jalapeno and green onions finely.
  5. Add dry ingredients to wet ingredients.  Using a wooden spoon or spatula, mix until a smooth batter forms, avoid over mixing.  
  6. Fold in 1 cup cheddar, green onions and jalapeno.  Pour batter into greased baking dish, then top with remaining 1/3 cup cheddar.
  7. Bake for 20 minutes, then broil for 1-2 minutes to brown the cheese on top.  Insert a toothpick at the centre of the bread to make sure it's cooked through.  
  8. Remove and after 1-2 minutes of cooling, slice and serve hot.  Enjoy!
ready to slice up & serve!

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