November Recipe of the Month
From Scratch Cornbread
Ingredients
2 cups coarsely ground yellow cornmeal (bonus points for organic)
2 teaspoons aluminum-free baking powder
1 teaspoon aluminum-free baking soda
1 teaspoon salt
1 ½ cups plain yogurt at room temperature (we used Siggis Skyr - Greek yogurt works too)
4 tablespoons unsalted butter melted and cooled (bonus points for grassfed)
1 egg at room temperature, beaten
4 tablespoons honey
Instructions:
Preheat your oven to 375 degrees and grease a 9-inch cast iron with butter (if no cast iron available, an 8-inch glass baking dish works, too)
Combine all dry ingredients in a large bowl, whisk to combine. Make a well in the center
Add the wet ingredients to the well in the center of the dry ingredients, mix well
Pour the batter into your prepared baking dish and place in the center of your pre-heated oven for 20-25 minutes, until the cornbread is firm and a toothpick put in the middle comes out clean
Serve warm and enjoy! (bonus points for putting a dab of grassfed butter on top of the slice with a drizzle of honey) *Chef’s Kiss*