Moist cake-like cornbread, a perfect accompaniment to a spicy chili or a spicy stew.

We. love. cornbread. From muffin-shaped to loaf-shaped cornbread, from cornbread made with coarse cut cornmeal to smooth cornbread made with fine meal, we love them all. After years of making and enjoying different versions, I think we now have a favorite. The secret is plain yogurt. This sweet, moist version has a lovely flavor and a smooth texture that has put this recipe at the front of our recipe box.

Moist Sweet Cornbread

Ingredients

• 1/2 cup unsalted butter
• 2/3 cup granulated sugar
• 2 eggs
• 1 cup plain yogurt
• 1/2 tsp baking soda
• 1 cup cornmeal, fine ground
• 1 cup all-purpose flour
• 1/2 tsp salt

Directions

1. Grease an 8 x 8 inch baking dish, or a 9-inch springform pan. Preheat oven to 375 degrees F (175 degrees C).
2. In a medium pan, melt butter over medium heat. Remove pan from heat.
3. Stir in sugar.
4. Mix in eggs and yogurt.
5. In a medium bowl, whisk together baking soda, cornmeal, flour, and salt.
6. Pour flour mixture into butter mixture. Mix well.
7. Pour batter into baking dish.
8. Bake for 30 to 40 minutes. Cornbread will be lightly brown and a wooden toothpick inserted into the center of the cake should come out clean.