Cornbread

Cornbread is a household staple in Kentucky, perhaps even the south in general, and it seems that every family has their own prized generational recipe or rendition of the dish. Cornbread is incredibly versatile in that it can be eaten at breakfast with milk or coffee, or at dinner with a big bowl of chili (we usually make our chili with ground turkey instead of beef). This recipe is a nod to my childhood spent in Appalachia. Here is my family's version of cornbread:

Ingredients

-1 1/4 cups (150g) medium ground cornmeal

-1/2 cup whole wheat flour

-1 1/2 teaspoon baking powder

-1/2 teaspoon baking soda

-1/4 teaspoon salt

-1 tablespoon melted butter

-1 large egg

-1 teaspoon vanilla extract

-1/2 cup non-fat greek yogurt

-3 tablespoons honey

-1/4 cup milk

Instructions

-Preheat oven to 350F, and coat an 8-inch square pan with cooking spray

-Mix flour and cornmeal with baking powder, baking soda, and salt

- In a separate big bowl, whisk butter, egg, and vanilla. Stir in the yogurt and honey till smooth.

-Alternate adding the corn mixture made in the second step and milk beginning and ending with adding the cornbread mixture.

-Stir all the ingredients until they are mixed together appropriately.

-Get a baking dish and spread the mixture onto the dish.

-Bake for 20 minutes or until the edges are browned and the center is firm.

-Cool for 15 minutes before serving.

-Enjoy!

Nota Bene- I am using whole wheat flour as opposed to regular flour in this recipe as whole wheat flour has a greater amount of fiber and a lower glycemic index. A lower glycemic index helps you lose weight or maintain a healthy weight and lowers your risk of diabetes and heart and blood vessel diseases.