This rich, moist, sweet cornbread is so flavorful, with a caramelized and crispy sugar on top. It is perfect for breakfast or simply as a quick all day snack alongside a cup of milk.The recipe so simple and easy, and only requires basic ingredients you already have in your kitchen.To store your cornbread, keep it tightly covered or slip it into a zip-top bag, and it should stay fresh for a few days at room temperature. You can also keep it in the fridge for about a week.
Ingredients
- 1 ¼ cup (180g) cornmeal
- ¼ cup (40g) all-purpose flour
- 2 tbsp (20g) semolina flour
- 2/3 cup (135g) sugar
- 2 ¼ tsp (10g) baking powder
- 2 cups (500g) plain yogurt
- ½ cup (100g) oil
- 3 eggs
- 2 tsp (10g) vanilla extract
- 2 tbsp (30g) sugar
Instructions
- Preheat the oven to 350F (180C).
- Grease and line a 8 or 9 inch baking pan with parchment paper.
- In a large bowl, whisk together the eggs with sugar. Gradually add oil and whisk to combine.
- Add in the plain yogurt and vanilla extract and mix till well combined.
- Then stir in cornmeal, all purpose flour, baking powder and semolina flour.
- Transfer the batter into the prepared baking pan and evenly sprinkle the two tablespoons of sugar on top.
- Place in the oven and bake for about 35-40 minutes until golden brown, a toothpick inserted in the center comes out clean and the sugar on top is caramelized and crispy.
- Serve warm or cold and enjoy.
