I really love corn bread, especially when it's moist, full of flavor, and served with a bowl of hot chili! (Try my Quick Grilled Steak Chili.) This recipe is sweet like cake and at the same time a bit savory.
Even though corn bread is corn-meal based, it's not always gluten-free. This recipe is gluten-free and I promise, you won't miss the addition of another flour!
Kids love it! (Did I mention it tastes like cake?)
- 2 cups corn meal
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1/2 cup non-fat plain yogurt
- 1/2 cup low-fat milk
- 2 eggs
- 1/3 cup olive oil
- 1 cup your favorite salsa
- 1 cup corn kernels
- 1 1/4 cup grated mild cheddar cheese
- 3 tablespoons melted, unsalted butter
Prep time: 10 minutes
Cooking time: 30 minutes
Preheat the oven to 375 degrees and use a bit of butter or olive oil to grease an (approximately) 2 quart, rectangular, baking dish. Set aside.
In a large mixing bowl, combine the dry ingredients and make a well in the middle. Add the yogurt, milk, eggs, and oil to the well in the dry ingredients and mix until blended. Then stir in the salsa, corn, and 1 cup of the cheese. Fold in the melted butter and pour the batter into the prepared dish. Sprinkle the remaining 1/4 cup of cheese on top.
Bake in the preheated oven until the batter is solid (no jiggling) and the edges begin to brown, about 20 to 30 minutes. Let it set for at least 15 minutes before slicing.
An additional note:
I use a mild salsa to please the smaller palates in my house. However, this is great with more spice, too.