Total TimePrep/Total Time: 30 min.
This recipe turns out REALLY flat. Use buttermilk.
I used this recipe to make cornbread batter because I was making mini corndogs in my Instant Pot. That recipe called for a cornbread mix which I didn't have. This is a very good cornbread batter. I will make it again in a pan.
The first time I made this I didn't have any yogurt
I love this recipe. It’s the only one I ever make. Usually I bake individual muffins, using a brownie pan so they are square. 12 muffins don’t take as long to bake (about 10 minutes) but start checking after 8 minutes or so to be sure I’m right!
My boyfriend made this recipe due to the ratings
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Love this cornbread! I've been looking for a moist recipe and this is it. I will search no more. By the way I think the 425 temperature should be fine. I did set my oven to 400 and it was just right.
I've been making this recipe for a long time - actually wont make any other. No alterations and it is perfect - moist and right flavor that lets the cornmeal shine. I think the yogurt, thick Greek with-fat, is the trick. I've made it with no fat Greek yogurt, too, but we aren't on that bandwagon any longer. I've never had an issue with the suggested bake temperature.
425F is way too much - your cornbread will burn on the outside before it gets cooked, and that's exactly what happened to mine. The other recipe on this site for "Country corn bread" calls for 375F and has about the same ingredients. No reason why it shouldn't work here.
This is my favorite cornbread recipe! My husband who usually doesn't like cornbread loves this one :-) I typically increase the amount of honey because I like mine sweet - 1/4 cup does it for me.