I have said this before. I love bread. I love all kinds of bread. I’d eat it every day all day if I could.
This summer I attended a few different BBQ’s and one thing I noticed was the fact that corn bread made its way around. People love corn bread. Heck, I love corn bread.
I wondered if something could be done to Greek it up. I know there is a Greek style cornbread that has Greek cheese in it, but to me, I just couldn't picture corn bread and cheese working together.
Thus, I decided to venture out from those recipes and create something a little more aligned with what we consider traditional corn bread.
One of the first things I wanted to do was also mix in semolina flour. I love semolina and use it for my MOUSSAKA and PASTITSIO topping (bechamel). I really like the taste of it..
Using Greek yogurt just seemed like the thing to do, and I noticed a few other recipes in books for the cheese cornbread used it (I thought I was on the right track).
I had never really looked and corn meal much. This time however I noticed that those little specks from the meal created an almost snowy look to the inside of cornbread in this recipe - does anyone ever notice that?
Using vanilla for a touch of sweetness (nothing too overpowering) and almonds for the crunch, this cornbread.
For some serving tips:
While it’s cooking, let some butter sit out so it comes to room temperature. When the cornbread is done, cut out a piece and put it on your place. Take a sliver of the room temp butter and smooth it over - watch it melt to perfection. Enjoy - you're welcome :)
PS. Also, wanted to mention: after you get the first piece out, the others are much easier to remove and serve. Additionally, serve warm, if not stored correctly, it can get hard the following day.
- Preheat the oven to 375 degrees.
- Melt butter on medium heat in medium sized sauce pan.
- Once melted, remove from heat and add sugar, vanilla extract, milk, and eggs. Stir until blended.
- Then add Greek yogurt and you may need to stir with a whisk if it is being stubborn or clumping up. Add, baking soda, cornmeal, semolina, almonds, and salt and mix until well combined. Should form a nice batter, not to thin or too thick. You can always add a little or take a away a little of another ingredient if this happens.
- Place the mixture into a 9x9 baking pan and spread evenly.
- Bake for 35 minutes or until toothpick placed in center comes out cle
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 5
? cup butter
2 tbsp sugar
¼ tsp vanilla extract
½ cup almond milk, unsweetened
½ cup Greek yogurt
¼ tsp baking soda
? cup cornmeal
? cup semolina flour
¼ tsp salt
handful of skinless almost chopped or crushed