A delightful twist on traditional cornbread, incorporating yogurt for a moist and tangy flavor.
Preheat your oven to 425°F (220°C).
Ensure the oven is fully preheated to achieve even baking.
Grease an 8-inch round cake pan with a bit of olive oil.
Use a brush or paper towel to evenly coat the pan.
In a mixing bowl, combine the cornmeal, whole wheat flour, baking powder, salt, and sugar.
Sift the dry ingredients for a smoother batter.
In another bowl, whisk together the yogurt, eggs, and olive oil until smooth.
Bring the yogurt and eggs to room temperature for easier mixing.
Gradually add the wet ingredients to the dry ingredients, stirring until just combined.
Avoid overmixing to keep the bread tender.
Pour the batter into the prepared pan and smooth the top.
Tap the pan gently on the counter to remove air bubbles.
Bake in the preheated oven for 25-30 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.
Rotate the pan halfway through baking for even browning.
Let the cornbread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Use a serrated knife for cleaner slices.
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