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Can you tell me a substitution for canola oil?
Hi, Carla! I’d use another neutral-flavored cooking oil like grapeseed oil. I think you could also safely use melted butter or coconut oil too. You could possibly use olive oil, but if you do, expect a stronger olive oil taste in the cornbread (which I think would be pretty good! But it’s certainly not traditional.)
Hi Emma I did it with the butter but it ended up different … double size
Not sure what I did wrong, but this bread tasted like baking soda and didn’t hold together well. Sounds like everyone else loved it though.Flavour was good, but ended there for me.
Great cornbread recipe! I’m really picky about cornbread, and loved this recipe.
Just made this recipe for the first time. However, I didn’t have Greek yogurt on hand. So, I used what I had: ricotta cheese! I substituted a small (15 oz) container for the 2 cups of yogurt. Of course, I had to use an electric mixer to properly blend everything and it needed an extra five minutes in the oven. Turned out great!
can a non gluten flour be substituted for the all purpose flour? what alternative flours do you suggest?
hello Eric! My GF friends tell me they use King Arthur gluten-free flour in place of all-purpose, so perhaps you can try that (or use another brand you prefer). I have not tried it in this cornbread but it’s only 1 cup, so give it a go. Happy Baking!
My daughter is gluten free – she uses Cup4Cup in place of all-purpose flour. It can be purchased at Whole Foods.
When I was a newlywed in 1973, someone had given me a cookbook and a cornbread recipe as within. So I made it – it was just like this one. My mother was aghast when I told her about the sweet yellow cornbread I had made and that I had never had any like it before. Of course I hadn’t, she said – that is Yankee cornbread you made! :)
Needless to say – I received the “correct” version shortly after – no sugar, white cornmeal. I really do like both versions, but the Southern version is more savory and really, my favorite.
Hello Lynn! This is so sweet. Yes, cornbread does seem to draw out strong opinions in cooks. I’m glad you found the one you love. Sheryl Julian
How did you know chili and cornbread was on the menu this month? This sounds perfect, love the idea of yogurt in there, does it keep a few days or go stale super quick?
Hello Samantha! The bread keeps well. I stored some in a plastic container, already cut into squares, and it was good for several days. Wrap in foil and reheat in a 300-degree oven for 15 minutes, if you like. Or split and toast. I adore toasted cornbread. Sheryl Julian
I love adding Greek yogurt to my cornbread too! It makes it’s nice and light =)
Just baked this. Yummy! Unfortunately I did not realize yesterday that my oil supply was low. Here in Germany stores are not open Sunday so I used 3/4C sunflower seed oil + 1/4 C olive oil. Cannot tell there is olive oil in it. I substituted 3.5% fat yogurt for the 10% fat Greek variety. I did not grease the “baking paper” commonly used here, which may not be the same as parchment paper.
Definitely will make this again.
I am trying to find a good cornbread recipe to use in my dressing this Thanksgiving; one that is not sweet. Could I eliminate the sugar without it affecting the results?
Hi LaWanda, just try our Southern cornbread instead. Here’s the link: http://www.simplyrecipes.com/recipes/southern_cornbread/. It has a tablespoon of sugar or two, just for added flavor (that small amount intensifies the flavor of the corn), but you can leave it out if you want.