Health & Medical Eating & Food

Greek Corn Bread

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

2 eggs

? cup cornmeal

? cup semolina flour

¼ tsp salt

handful of skinless almost chopped or crushed  

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