By Ingredients
1 cup cornmeal, finely ground is best
½ cup flour, whole wheat pastry flour if possible
1 tablespoon brown sugar, or granulated sugar
3 tablespoons plain non-fat Greek yogurt
1 tablespoon unsalted butter, melted and cooled
1 tablespoon unsalted butter (not melted)
Directions
1Preheat oven to 450° F.
2In a large bowl whisk together the cornmeal, flour, sugar, baking powder, salt, baking soda, and cayenne pepper.
3In a smaller bowl whisk together the buttermilk, Greek yogurt, egg, and 1 tablespoon melted butter.
4Pour the wet mixture in with the dry and fold together just until combined with a rubber spatula.
5Fold in the cheese, green chiles, and corn.
6Heat a 10-inch cast-iron skillet over high heat until the skillet is good and hot.
7Add in the remaining tablespoon of butter and swirl it around the pan until melted.
8Immediately pour in the cornbread batter and smooth it out into an even layer.
9Cook the cornbread on the stove for 1 minute then immediately transfer it into the oven.
10Bake the cornbread for 18 - 20 minutes or until a toothpick inserted in the center comes out clean.
Note
1Cornbread is best eaten the day it is made.
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