Nothing says lets get cozy like cornbread! This recipe was inspired by the recipe off the back of the Bob’s Red Mill Cornmeal package, however, I experimented with using yogurt rather than buttermilk and I think it came out for the better! Adding protein and calcium, the yogurt makes it extra moist while throwing in a tinge of sourness. Other Wolf House Kitchen swaps were using whole food ingredients like oat flour and maple syrup rather than refined options.
Cast iron skillets are wonderful for many things, but especially for this recipe. If you do not have one, consider adding it to your kitchen quiver. Cooking with cast iron actually boosts the iron content in your food, making it a staple tool for runners!
Ingredients:
1 cup Bob’s Red Mill Medium Grind Cornmeal
1 cup whole fat organic yogurt
1/2 cup water
1 tbs lemon juice
1 cup oats ground to flour
1 tbs maple syrup or honey
2 tsp baking powder
1/2 tsp pink salt
2 organic eggs
2 tbs melted butter
Process:
Preheat oven to 375 degrees. Combine cornmeal, yogurt, water, and lemon juice in a large bowl, let sit for 10 minutes to soften. Grind oats to flour in a blender. Add baking powder and salt to the flour. To the cornmeal mixture add 2 eggs, maple syrup, and softened butter. Pro tip- place butter in baking pan (6×6 or a cast iron) and place in oven for a minute or two. Remove, add to batter and stir thoroughly along with dry ingredients. Baking pan should be greased well by now, use a paper towel to spread and grease the sides. Transfer batter to prepared pan with spatula and bake for 25-30 minutes and golden. Enjoy with warm soup!
