Ingredients

The following ingredients have 15 Servings
  • 1 cup plain yellow corn meal
  • 1 cup corn flour
  • ½ cup whole wheat pastry flour (affiliate link)
  • 1 tsp. baking soda
  • 2 tsp. cream of tartar
  • ½ tsp. salt
  • 4 tbsp. honey
  • 1 cup plain Greek yogurt
  • ½ cup milk ((almond or soy milk work too))
  • 2 large eggs
  • 1 tbsp. olive oil
  • 1 cup corn (- optional (frozen, no sugar added))

Instruction

  • Preheat oven to 425 F.
  • In a large mixing bowl, mix your dry ingredient together with a whisk.
  • In a separate large mixing bowl, mix your wet ingredients, including the frozen corn.
  • Fold the wet ingredients into the dry ingredients until just barely blended. Lumps are okay. Don't over mix.
  • Scrape batter into baking dish and bake for 15 -20 minutes. If you think you need longer than 15 minutes, check it every minute thereafter, or you'll end up with burnt corn bread. If you like a lighter color on top, place a sheet of aluminum foil over the top for the last 5 minutes of baking.
  • Corn bread is done baking when you can poke it with a toothpick and it comes out clean.
  • Slice into 15 pieces, and serve while it's hot!