This was so wonderful with the Mexican posole soup that I made, that I decided to make another pan to go with chili. It’s ridiculously simple to prepare, and fast too! Everyone loves this dreamy, light cornbread that’s slightly sweet, a little tangy, and so tender because of the addition of plain greek yogurt. SO good!
~ preheat oven to 375 degrees F. ~
2/3 cup all purpose flour
1/2 cup yellow cornmeal
1/3 cup sugar
1 Tablespoon baking powder
1/2 teaspoon salt
1 large egg
2 Tablespoons light olive oil or vegetable oil
1 and 1/2 cups cooked corn (drained well if using frozen or canned)
1 cup plain greek yogurt
1/2 teaspoon Cajun seasoning (such as Tajin or Tony Chachere’s)
Butter a 10 inch cast iron skillet or a 9×9 cake pan. Combine the flour, cornmeal, sugar, baking powder, and salt in one bowl. Mix well.
In another bowl combine the egg, oil, corn, yogurt, and Cajun seasoning. Mix well.
Add the wet ingredients to the dry ingredients, just until moistened. Using a rubber spatula, scrape batter into prepared pan.
Bake in preheated oven for 30 minutes.