Cornbread

5 from 1 vote

This is our go-to cornbread recipe. It’s easy to make and everyone in our very picky family loves it. It's low in sugar, but tasty and moist!

Prep Time15

Cook Time30

Total Time45

Course: Bread

Cuisine: American

Servings:

Calories: 314kcal

Author: Kaitlin

1/2 cup unsalted butter (1 stick, melted and cooled slightly)
1/2 cup date sugar (can go as low as 1/4 cup/---g if you like it less sweet)
1/4 cup date syrup
2 large eggs
2/3 cup plain yogurt thinned out with 1/2 cup (120ml) whole milk; or substitute 1 cup (235ml) buttermilk
1 cup all-purpose flour
1 cup yellow cornmeal (we used a coarse variety)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
8 ounce can corn

Mix together the melted butter, date sugar, and date syrup in a bowl. Stir in the eggs and the yogurt and milk mixture. Add in the dry ingredients and stir until there are relatively few clumps (don’t over-mix!), followed by the corn.
Pour into a greased 10-inch (25cm) cast iron skillet or 9x9 in. (23x23cm) square baking dish. Bake at 375°F/190°C for 25-35 minutes, or until a toothpick comes out clean.