Rustic Cornbread

by Pat Brown


  • 2 cups fresh ground cornmeal
  • 2 teaspoons baking powder
  • 1 pinch salt
  • 1/2 cup plain yogurt
  • 1/4 cup vegetable oil
  • 3/4 water
  • 1–2 Tbsp. molasses

To begin, oil a medium-sized cask-iron skillet and preheat the oven to 350°F. Combine the sifted ground cornmeal, baking powder and salt into a large mixing bowl. Whisk in yogurt, vegetable oil and water. Add in a tablespoon or two of molasses to make about two cups liquid, batter should be wet but not very runny.

Pour the batter briskly into the oiled skillet and place it into the oven. Let bake for 25 to 30 minutes, or until it turns to a golden brown color.

Sweet Brazilian Cornbread (A variation on Rustic Cornbread)

Begin with rustic cornbread recipe and increase the amount of vegetable oil by 1⁄4 cup, add an additional 1⁄2 cup plain yogurt and one more cup of water, adding more if needed after mixing. Add in one cup of shredded coconut and one cup of sugar. bake as instructed above.