Kefir Cornbread
Looking for a crisp cornbread that has a light and moist crumb, then you have to try this easy Kefir cornbread! In under an hour you'll have the most delicious cornbread to enjoy with your next batch of chili!
Servings: 9 Slices
Calories: 231kcal
Ingredients
- ½ cup Sugar
- ¼ cup Butter Melted
- 1 egg
- 1 cup Flour
- 1 cup Kefir Whole milk, plain
- 1 cup Yellow Cornmeal
- 2 teaspoon Baking Powder
- 1 teaspoon Baking Soda
- 1 teaspoon Salt
Instructions
- Preheat the oven to 350 degrees. Grease an 8x8 inch baking sheet with butter. Line the pan with parchment paper and allow the ends to overhang the pan. Set it aside.
- In a large bowl, mix together the sugar and butter.
- Add the eggs and kefir to the bowl and mix well.
- In a separate bowl, mix together the flour, cornmeal, baking powder, baking soda, and salt.
- Add the dry ingredients to the bowl with the wet ingredients. Mix well but do not overmix.
- Add the batter to the prepared baking dish and bake for 45 minutes or until a toothpick is inserted into the center of the cornbread and comes out clean. Allow the cornbread to cool before serving.
Notes
- Do not overmix the batter. It's ok if there are a few lumps left in the batter. Overmixing will cause the cornbread to be tough and not light and fluffy.
- Honey or maple syrup can be substituted for sugar.
- Make sure to butter the pan well so the cornbread comes out of the pan easily. The parchment paper ensures that the cornbread won't stick.
Nutrition
Calories: 231kcal | Carbohydrates: 36g | Protein: 5g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 35mg | Sodium: 541mg | Potassium: 80mg | Fiber: 2g | Sugar: 13g | Vitamin A: 239IU | Calcium: 93mg | Iron: 1mg