Recipe: Maple Cornbread

Chef Shahir’s recipe takes traditional cornbread to the next level. The secret? Yogurt for moisture and some aged white cheddar to really elevate a classic. Bake in your cast iron skillet  and you'll be left with those perfectly crispy crusts for the most enviable dish on the table. Pair with a seared Cowboy Steak, and you’ve got the makings of a delectable dinner.

Ingredients

• 1 cup all-purpose flour
• ½ cup corn flour
• ⅔ cup yellow cornmeal
• 2 tsp baking powder
• 1 tsp baking soda
• 1 tsp kosher salt
• 1 cup old white cheddar, grated
• ½ cup canola oil
• ½ cup plain yogurt
• ¼ cup pure maple syrup
• 2 eggs
• 1 cup fresh or frozen corn kernels, cooked or thawed
• Cornmeal for dusting
• Butter or cooking spray for greasing

Preparation

Preheat oven to 350F.

Grease a 9 inch cast iron pan with butter or cooking spray, a dusting of cornmeal and set aside. In a large bowl, whisk together the flour, corn flour, cornmeal, baking powder, baking soda, and kosher salt. Add grated old cheddar cheese and mix in evenly. In a separate large bowl whisk together canola oil, plain yogurt, maple syrup and eggs. Whisk until fluffy.

Fold your dry mixture into your wet bowl in 3 additions. Lastly, gently fold in your thawed corn kernels.

Transfer to your prepared cast iron pan and bake for 25-30 minutes or until toothpick comes out clean.

Note:

If desired use canned creamed corn in place of fresh or frozen corn.