Quick & Simple Yogurt Corn Bread 🌽

🌽 This simple cornbread is moist and perfect
to serve for breakfast, lunch or dinner❣ 🌽

Ingredients: 

1/4 cup bacon drippings or coconut oil

2 - 3 tablespoons honey

butter

1 cup all purpose flour

2 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/4 - 1/2 teaspoon salt

1 cup yellow cornmeal

1 1/4 cups plain regular or Greek yogurt

2 eggs

Method:

Preheat oven to 400*. Grease a 9 inch pan with butter and set aside. (A square pan. pie or cake pan may be used.)

Heat the bacon drippings or coconut oil until melted. Stir in the honey and set aside.

Sift the flour, baking powder, soda and salt into a medium bowl. Stir in the cornmeal. Make a well in the center of the dried ingredients.

Use a fork or whisk to mix the yogurt and eggs into the drippings and honey. Add the wet ingredients all at once to the dry ingredients ant stir just until all of the ingredients are well blended. (Be careful not to overmix.)

Spread the thick batter evenly into the prepared pan. Bake for 20 to 25 minutes or until the top is golden and a toothpick inserted near the center comes out clean. (Check after 10 minutes and if needed, lightly cover with foil to prevent the top from burning.) Cool in the pan for 10 minutes. Cut into 6 to 9 portions. Serve with butter and honey.

Note: The first time I made this cornbread was in in 1983. It remains a favorite because it is simple, quick and moist. The yogurt gives a nice tangy  flavor to the bread.