with Greg Patent, Award Winning Cookbook Author

Yogurt Jalapeno Corn Bread

Years ago, when I was the National Spokesperson for Cuisinarts, Inc., I developed a recipe, “Yogurt and Jalapeño Corn Bread” for the food processor. I demonstrated it all over the country and people raved about it. As the years passed, I lost track of the recipe until last night. I made a beef and bean chili and my wife said, “Why don’t you make that yogurt cornbread to go with it?” That’s all I needed. I had all the ingredients, and off to the kitchen I went.In the original recipe I used the food processor to shred the cheese, chop the chile and onion (I now use shallot), cut the butter into the dry ingredients, and mix in the yogurt and eggs with a few quick pulses. If you have a food processor, you’re most welcome to make the recipe that way.Lacking a food processor, just follow the directions in the recipe below. This cornbread is moist, has a slight tang from the yogurt, and is great with chili or any time you’re serving something saucy. The cornbread loves to sop up sauces.

Yogurt-Jalapeño Cornbread

1 cup (5 ounces) unbleached all-purpose flour (dip dry measuring cup into flour container, fill to overflowing and sweep off excess)

2/3 cup (4 ounces) yellow cornmeal

2 tablespoons sugar

2 teaspoons baking powder

1/2 teaspoon baking soda

3/4 teaspoon salt

4 tablespoons cold unsalted butter, cut into 4 equal pieces

1 jalapeño chile, halved, seeded, and finely chopped

2 tablespoons minced shallot

4 ounces extra-sharp Cheddar or pepper jack cheese, shredded

1 cup plain unflavored Greek yogurt

3 large eggs

1.Adjust an oven rack to the center position and preheat the oven to 350 degrees. Butter a 9 x 9 x 2-inch baking pan.

2.In a medium bowl, whisk together thoroughly the flour, cornmeal, sugar, baking powder, baking soda, and salt. Add the cold butter and cut it into the dry ingredients with a pastry blender or two knives until particles are in tiny pieces. Stir in the chile, shallot, and half the shredded cheese; reserve remaining cheese to sprinkle on top of batter.

3.Add the yogurt and eggs and whisk in well. Batter will be thick. Spread evenly in prepared pan and scatter reserved cheese over the top.

4.Bake about 30 minutes, until the top is flecked with golden brown and a toothpick inserted into the center of the bread comes out clean. Cool a few minutes before cutting and serving. Accompany with plenty of butter.

Makes 8 or 9 servings.

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4 thoughts on “Yogurt Jalapeno Corn Bread”

  • I was looking for a lighter corn bread recipe that used yogurt and didn’t require canned or frozen corn – and I hit on this gem. Very easy to make and so delicious! It’s gotten rave reviews from all the folks we’ve shared slices with! Thank you!

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