Recipe: Maple Cornbread
Yogurt and aged cheddar take this classic dish to the next level
Chef Shahir’s recipe takes traditional cornbread to the next level. The secret? Yogurt for moisture and some aged white cheddar to really elevate a classic. Bake in your cast iron skillet and you'll be left with those perfectly crispy crusts for the most enviable dish on the table. Pair with a seared Cowboy Steak, and you’ve got the makings of a delectable dinner.
- 1 cup all-purpose flour
- ½ cup corn flour
- ⅔ cup yellow cornmeal
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp kosher salt
- 1 cup old white cheddar, grated
- ½ cup canola oil
- ½ cup plain yogurt
- ¼ cup pure maple syrup
- 2 eggs
- 1 cup fresh or frozen corn kernels, cooked or thawed
- Cornmeal for dusting
- Butter or cooking spray for greasing
Preheat oven to 350F.
Grease a 9 inch cast iron pan with butter or cooking spray, a dusting of cornmeal and set aside. In a large bowl, whisk together the flour, corn flour, cornmeal, baking powder, baking soda, and kosher salt. Add grated old cheddar cheese and mix in evenly. In a separate large bowl whisk together canola oil, plain yogurt, maple syrup and eggs. Whisk until fluffy.
Fold your dry mixture into your wet bowl in 3 additions. Lastly, gently fold in your thawed corn kernels.
Transfer to your prepared cast iron pan and bake for 25-30 minutes or until toothpick comes out clean.
If desired use canned creamed corn in place of fresh or frozen corn.