Super Moist Corn Bread
This corn bread gets its tender, damp crumb from plain yogurt stirred in alongside the milk, which keeps the cornmeal from turning dry and crumbly. The batter comes together in two bowls in a few minutes, and the brown sugar is optional, so you can lean sweet or savory. The one rule is to stir gently and stop early, since overmixing makes it tough.
Instructions
Heat the oven to 425°F (220°C) and grease your baking pan. If you are baking in a Dutch oven, heat it with 16 to 18 glowing charcoal briquettes, putting three times as many on the lid as underneath.
In a large bowl, mix the corn meal, flour, baking powder and baking soda. Add the brown sugar as well if you are using it.
In a second bowl, whisk together the milk, yogurt, egg and melted butter or olive oil until evenly blended.
Add the dry mixture to the wet mixture a little at a time, stirring only until the two are just combined. Stop as soon as no dry patches remain, because further mixing toughens the batter.
Pour the batter into the greased pan right away. Bake for 15 to 20 minutes, until a toothpick pushed into the center comes out clean.
Make it personal.
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