We’re trying something new today: a virtual progressive dinner party! Not familiar with progressive dinners? It is essentially a traveling potluck – each dish is served in a different location, so you are moving from place to place throughout the meal. Since we don’t all live near each other, some blogger friends and I are joining together every month to bring you a full 12 dishes, all fitting within a particular theme, to make a virtual progressive dinner. This month, the theme is “Summer in the South” and is hosted by Lana of Never Enough Thyme.
Now seeing as I’ve lived in the Midwest and Northeast for my entire life, I may not know much about southern cooking. But what I do know is that cornbread is a must. I added in some Greek yogurt to keep the cornbread moist and tender, and threw in some diced jalapeños for a little heat. I’ll definitely be making this again come autumn to go with some chili!
The problem is, I made this the other night when it was just Dan and I. As much as we love cornbread, there was no way we were going to finish off the full 10” skillet worth before it went stale. So, I wrapped up the extras and froze them for later!
This tender cornbread is anything but dry thanks to the Greek yogurt in the batter. The jalapenos add a little bit of heat, but if you'd like more of a kick, feel free to up the amount to 1/3 cup.
- 1 cup yellow cornmeal
- 1 cup unbleached all-purpose flour
- 3 tablespoons granulated sugar
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon chili powder
- 1 cup milk
- 4 tablespoons unsalted butter, melted
- 2 eggs
- 1/4 cup Greek yogurt
- 1/4 cup diced jalapenos (about 1 jalapeno)
- Preheat the oven to 400F and grease the bottoms and sides of a 10" cast iron skillet or baking pan.
- Whisk together the cornmeal, flour, sugar, baking powder, salt and chili powder.
- Create a well in the middle of the dry ingredients, and stir in the butter, milk, eggs, yogurt and jalapenos until just blended. As soon as there are no dry spots left, you are ready to go.
- Pour the batter into the prepared skillet and bake at 400F for 22-25 minutes, or until a knife inserted into the center comes out clean.
Here’s how to freeze cornbread:
1. Allow the cornbread to cool completely (and I really do mean completely).
2. Wrap the bread tightly in plastic wrap.
3. Wrap in aluminum foil and tape shut with freezer tape.
4. Label and use within 3 months.
5. To reheat: unwrap the cornbread and remove the plastic wrap. Loosely rewrap in aluminum foil, and heat in a 350F oven until warmed through.
Check out the other dishes on the menu for our Virtual Progressive Dinner Party!
Never Enough Thyme – Creole Style Smothered Chicken
The Heritage Cook – Old Bay Shrimp Boil Skewers
Savvy Eats – Jalapeno Cornbread + How to Store Cornbread
Miss in the Kitchen – Creamy Coleslaw
Life’s a Feast – Shrimp, Grilled Peach and Quinoa Salad
Spiceroots – Maque Choux Soup
Creative Culinary – Bacon and Caramelized Onion Creamed Corn
Pastry Chef Online – Spicy Succotash
Healthy. Delicious. – Watermelon Lemonade
Barbara Bakes – Key Lime Pound Cake
That Skinny Chick Can Bake – Banana Cream Cheesecake Pie