Ingredients
Scale
- 1 cup cornmeal
- 1 cup Kristie’s All in One Flour Blend (see notes)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/3 cup sugar
- 1 teaspoon salt
- 1 large egg
- 1/3 cup buttermilk
- 1/2 cup sour cream
- 1/2 cup plain Greek yogurt, nonfat or full fat
Instructions
- Preheat the oven to 350 degrees.
- Combine cornmeal, flour blend, baking powder, baking soda, sugar, and salt in a mixing bowl. Stir to blend.
- Add egg, buttermilk, sour cream, and yogurt.
- Mix on medium speed for about 2 minutes until very well blended. The extra mixing time really helps hydrate the flours and gives a light a fluffy texture.
- Let the batter rest for about 30 minutes to allow the flours to fully absorb the liquids.
- Grease a 8 x 8 inch or 9 x 9 inch square pan.
- Scrape batter into the prepared pan, and smooth it into the corners.
- Bake for 25 minutes, or until tops spring back when touched, and a toothpick inserted in the center comes out clean.
Notes
You can make your own flour blend, mine can be found here.
There are some store bought flour blends that work in this cornbread recipe, I'll link them below.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: side dish
- Method: bake
- Diet: Gluten Free
Nutrition
- Serving Size: 1/8 recipe
- Calories: 205
- Sugar: 9.7 g
- Sodium: 427.8 mg
- Fat: 4.4 g
- Carbohydrates: 35.6 g
- Fiber: 1.7 g
- Protein: 5.9 g
- Cholesterol: 31.7 mg