If you have ever lived in or visited the south you would be amiss if you never tried good old southern cornbread. While it is a staple on most southern tables, there are as many versions as there are southerners. My favorite is white cornmeal with a heaping tablespoon of flour mixed in with an egg, and milk. Dump it into a sizzling hot cast iron skillet of what was a lump of shortening and bake at 450 till beautifully golden brown with a crusty exterior and moist interior. In my house that would usually prompt crumbling the wonderfully hot bread into individual cereal bowls, adding super cold milk for a meal of the most comforting tasting belly warming goodness this side of the Mississippi River!
While it will always be my favorite version, I searched for a recipe that had added health benefits of utilizing Greek yogurt and white whole wheat flour with my trusted stone ground white cornmeal. Here is the recipe I used. I DID NOT use syrup or honey as suggested in the recipe because I do not like sweet cornbread……. is yellow sweet cornbread a northern thing?? I’ve only seen it used here by some of the very young cooks. I also used almond milk in place of cows milk. It made a massive cake that lasted several days since I haven’t had cows milk in years and wanted to use it with other meals for the week rather than eating as a hot cereal.
Simply store in plastic wrap in the refrigerator and when ready to eat, wrap in tin foil, tuck in the oven for a few minutes to warm while cooking the main meal.
The night I baked this bread I decided to go all out southern comfort food.
Fresh tender turnip greens, fried okra, broiled pork loin and a large slice of warm cornbread. Sprinkle a bit of homemade pepper sauce (vinegar soaked hot peppers) on the greens and we have dinner.
Bon Appétit!
My World 
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