I thought for a second I had lost all my baking skills to the meaty Italian gods.  I was wrong.  This past weekend I almost redeemed myself by making the almost perfect cornbread.

It was sweet, perfectly textured and pretty much fantastic.

Almost Perfect Cornbread

adapted from All Recipes Buttery Corn Bread Recipe

1/3 cup butter, softened
1/4 cup sugar
1 egg
1/2 cup nonfat plain yogurt
1/4 cup milk
1 cup + 2 tbsp flour
3/4 cup cornmeal
1 tbsp baking powder
1/2 tsp salt

Preheat oven to 400F (~200C), grease and flour a 9in round baking pan or other baking dish, muffin tin, etc.

Cream together butter and sugar, add the remaining wet ingredients and mix together until just combined.  Add dry ingredients and mix until just combined.  Pour batter into prepared baking dish.  Bake for about 25 minutes or until golden brown.  Poke with a toothpick to make sure it’s cooked through in the center.  Allow to cool and serve.

Even better when served with homemade Lentil/Chana Masala.  We eat cornbread and chili all the time, why not try it with a South Asian flair?

The perfect combination of sweet, spicy and salty.

Like I said, I pretty much redeemed myself. But wait…

I jumped the gun and tried to turn it on to a plate without sufficient cooling time.

Lesson learned: be patient… and keep baking.