Honey Cornbread with Greek Yogurt
Honey Cornbread with Greek Yogurt and a touch of vanilla, moist, made with a few simple ingredients, and so easy to whip up. One of the best Fall recipes to celebrate harvest, and one of the most awaited holidays of the year: Thanksgiving. This simple sweet cornbread will be a big hit with all ages; it's sweet, but not overly so, and has a lovely light texture.
Prep Time5 minutes mins
Cook Time40 minutes mins
Total Time45 minutes mins
Course: Dessert
Cuisine: American
Servings: 9 slices
Calories: 417kcal
- 175 g cornmeal
- 125 g self-raising flour
- 1 teaspoon baking powder
- 1 pinch of salt
- 4 eggs
- 175 g sugar
- 1 teaspoon vanilla extract
- 2 tablespoon honey
- 150 ml vegetable oil
- 450 g Greek yogurt
- icing sugar for dusting
In a large bowl, crack the eggs, add the sugar and use an electric mixer to mix everything well until you get a pale yellow colour and the mixture has tripled its volume.
Sift in the flour and add the cornmeal.
Mix the wet ingredients with the dry ingredients using a spatula.
Add the oil, yogurt, vanilla extract and honey, and use the electric mixer again to get a smooth batter.
Line a square baking tray (23x23cm, 9x9 inches) with non-stick paper and pour the batter in.
Bake in the preheated oven at 160 degrees Celsius (320 Fahrenheit) for 40 minutes or until golden and a toothpick inserted in the middle comes out clean.
Leave to cool completely before dusting with icing sugar and slicing.
- Click on the US Customary link to see the measurements displayed in cups and ounces.
- The servings can be adjusted by clicking the number next to Servings.
Calories: 417kcal | Carbohydrates: 50g | Protein: 11g | Fat: 20g | Saturated Fat: 14g | Cholesterol: 75mg | Sodium: 48mg | Potassium: 230mg | Fiber: 2g | Sugar: 25g | Vitamin A: 106IU | Calcium: 93mg | Iron: 1mg