Mama's Cornbread

Alyson Stringer (originally from Susan Trube Steakley)
Yield: 6-8 servings

A bizarre recipe story for you … I first became aware of this recipe through my ex’s dad’s cousin Margaret McCoy Sargent. Apparently her family had been enjoying this recipe for years and when she went back to check the recipe before putting it in the Shurtleff Family Cookbook, she realized she knew the source listed — Susan Steakley — my ex’s mom! So now this cornbread has come full circle. (Nov 2010. Updated Nov 2022)

1 cup yellow corn meal 

1 cup plain yogurt

1/4 cup unbleached flour 

1/2 cup milk1 tsp salt 

1/2 cup safflower oil

1 Tbsp baking powder 

1 egg

1/2 tsp baking soda 

1 Tbsp honey 

Preheat oven to 450˚F. Grease an 8-inch cast iron skillet or pan. Place skillet in the hot oven to preheat. Combine cornmeal, flour, salt, baking powder, and soda in a bowl. Add yogurt, milk, oil, egg and honey, stirring well. Pour batter into the hot skillet. 

Bake at 450˚F for 20 minutes, or until golden brown. (Look for a coarse-ground corn meal for a much chewier texture and a rich corn flavor.)