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Iron Chef Cornbread


Ingredients:

  • 1cup yellow cornmeal or 1 cup blue cornmeal
  • 1teaspoon baking powder
  • 1⁄2teaspoon salt
  • 1⁄2teaspoon baking soda
  • 2eggs
  • 1cup creamed corn (canned)
  • 1⁄4cup canola oil
  • 1cup plain fat-free yogurt (optional)

Directions:

  • Pre-heat oven to 400°F; generously grease an 8×8-inch bread pan.
  • Sprinkle about 2 tablespoons of cornmeal into the greased pan and shake around until all sides are coated. Discard of the remaining cornmeal.
  • Stir together the cornmeal, baking powder, soda, and salt.
  • Beat the eggs until frothy and mix together. Stir in the creamed corn, plain yogurt, and oil. Mix well.
  • Pour into the bread pan and bake for 10 minutes at 400°F, then reduce the heat to 350°F and bake for 25 minutes, or until a wooden skewer comes out clean.
  • *If you do not have plain yogurt, use the same amount of sour cream*.

Reviews:

  • jillmmmm

    I’d give this 10 stars too! I used this recipe as a base, cut it in half, used butter instead of oil, added a chili pepper and did use yogurt. YUM! I’ll make this again and again!

  • Debbera

    Moist and delicious!

  • SuzieQue

    this is the best cornbread ever – IF – you like southern cornbread (like I do). Those who prefer sweet “yankee” cornbread will probably not be fans. So moist and tasty!

  • aamurdoch

    This cornbread got rave reviews from my family! It was nice and moist. I used sour cream instead of yogurt based on the other reviews — maybe using sour cream instead of yougurt gives it a better taste.

  • looneytunesfan

    As my daughter put it, “I wish I could give it 10 stars, it is that good”. I made it exactly like the directions said only using sour cream instead of the yogurt (as I didn’t have any). It was moist and delicious, the other reviewer didn’t know what they were talking about. Will definatly make this again. Thank you

  • BowerBird

    We enjoyed this cornbread. Mine came out very moist and I liked the fact it was not dry. I used sour cream, as I did not have any yoghurt, and I would happily make this one again. Thanks for sharing 🙂

  • Annacia

    Sorry but no!. This whole thing is just wrong. As my husband is a creamed corn fan I thought I’d give it a try to go with a chili lunch. I can’t exactly put my finger on what this is but good corn bread it isn’t. It’s too heavy and dense even when well baked and I guess it’s the yougut that gives it an “off” taste. I’m from Texas folk and have been making cornbread forever. I have used buttermilk most of the time and have always had excellent results. My appologies but I have to give this one a pass

  • jillmmmm

    I’d give this 10 stars too! I used this recipe as a base, cut it in half, used butter instead of oil, added a chili pepper and did use yogurt. YUM! I’ll make this again and again!

  • Debbera

    Moist and delicious!

  • Annacia

    Sorry but no!. This whole thing is just wrong. As my husband is a creamed corn fan I thought I’d give it a try to go with a chili lunch. I can’t exactly put my finger on what this is but good corn bread it isn’t. It’s too heavy and dense even when well baked and I guess it’s the yougut that gives it an “off” taste. I’m from Texas folk and have been making cornbread forever. I have used buttermilk most of the time and have always had excellent results. My appologies but I have to give this one a pass

  • BowerBird

    We enjoyed this cornbread. Mine came out very moist and I liked the fact it was not dry. I used sour cream, as I did not have any yoghurt, and I would happily make this one again. Thanks for sharing 🙂

  • looneytunesfan

    As my daughter put it, “I wish I could give it 10 stars, it is that good”. I made it exactly like the directions said only using sour cream instead of the yogurt (as I didn’t have any). It was moist and delicious, the other reviewer didn’t know what they were talking about. Will definatly make this again. Thank you

  • aamurdoch

    This cornbread got rave reviews from my family! It was nice and moist. I used sour cream instead of yogurt based on the other reviews — maybe using sour cream instead of yougurt gives it a better taste.

  • SuzieQue

    this is the best cornbread ever – IF – you like southern cornbread (like I do). Those who prefer sweet “yankee” cornbread will probably not be fans. So moist and tasty!

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