Corn Yogurt Quick Bread
Corn Yogurt Quick Bread is a moist, golden loaf made with sweet corn, creamy yogurt, and a hint of sugar. Quick to prepare and packed with flavor, it’s the perfect side or snack any time of day.
Ingredients
Scale
- 1 cup all-purpose flour
- 1 cup yellow cornmeal
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 2 tablespoons sugar
- 1 cup plain yogurt
- 2 large eggs
- 1/4 cup unsalted butter, melted
- 1/2 cup creamed corn
- 1/2 cup whole corn kernels (fresh or frozen)
Instructions
- Preheat the oven to 375°F (190°C) and grease a 9×5-inch loaf pan or line it with parchment paper.
- In a large bowl, whisk together the flour, cornmeal, baking powder, baking soda, salt, and sugar.
- In a separate bowl, beat the eggs, then mix in the yogurt, melted butter, creamed corn, and whole corn kernels.
- Pour the wet mixture into the dry ingredients and gently fold until just combined. Do not overmix.
- Transfer the batter into the prepared pan and smooth the top with a spatula. Tap gently to remove air bubbles.
- Bake for 35–40 minutes or until golden brown and a toothpick inserted in the center comes out clean.
- Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Slice and serve warm or at room temperature.
Notes
- Use full-fat yogurt for the best texture and flavor.
- Let the batter rest for 5–10 minutes before baking for extra hydration.
- Fold in herbs or cheese for savory variations.
Find it online: https://tastyze.com/corn-yogurt-quick-bread/