Hey, I’m Emily and I write the blog Relishments!

Last week I made cornbread from scratch instead of those 50 cent boxes of Jiffy Cornbread mix I keep buying.  It turned out really well—why was I buying those again?  I already had all the ingredients in the pantry!

(adapted from Mark Bittman’s How to Cook Everything Vegetarian)

1 and 1/4 cups plain yogurt
2 tablespoons butter
1 and 1/2 cups cornmeal
1/2 cup all purpose flour
1 and 1/2 teaspoons baking powder
1 teaspoon salt
1 tablespoon sugar
1 egg

1.  Preheat over to 375 degrees

2.  Melt the butter and use it to coat the bottom of an 8-inch square baking dish.

3.  Combine dry ingredients (cornmeal, flour, baking powder, salt, sugar) in a bowl.

4.  Mix the egg and yogurt together in a separate bowl.

5.  Stir the egg/yogurt mixture into the dry mixture.  Stir to combine.

6.  Pour the batter into the baking dish.  Bake for 30 minutes, until the top is brown and a toothpick comes out clean.

7.  Enjoy!