Homemade Cornbread

in GEMS4 months ago

This cornbread is just what you want next to your bowl of steaming soup, with a dab of melting butter, the exact kind of meal I'm craving these days.

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Fall isn't without its merits, one of them being the experience of coming out of the cold and into a warm house, and sitting down to a bowl of soup and crumbly cornbread. It's not much, but sometimes it's the joy of such small moments that bring us the most happiness.

Cornbread Recipe

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1 cup coarse yellow cornmeal
2 1/2 cups spelt flour
2 tsp baking powder
1 tsp baking soda
1 1/4 salt
1/2 cup butter, melted
1/3 cup packed brown sugar
2 large eggs
1 cup milk (I used almond)
3/4 cup plain yogurt (any fat content)

Preheat the oven to 350°F. Butter a 9x13 baking dish and set aside.

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In a large bowl, whisk together the cornmeal, spelt flour, baking powder, baking soda, and salt. Set aside.

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In a separate bowl, whisk together the melted butter and brown sugar to form a slurry. Whisk in the eggs, then the milk and yogurt.

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Pour the wet ingredients in the dry, and mix until completely incorporated. The batter will be thick and sticky.

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Spread the batter evenly in the prepared pan, then bake for 30 - 40 minutes, or until the top is lightly browned and the bread springs back when you poke it in the centre with a fingertip.

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Let cool in the pan completely before slicing and serving. This cornbread is best the day it's made, but will last for at least 3 days, stored in an sealed plastic bag or container.

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