Rosemary Scented Cornbread – The Greek Gods Yogurt

Ingredients

• 1 cup, (250 mL) cornmeal
• ½ teaspoon, (3 mL) salt
• ½ teaspoon, (3 mL) baking soda
• ½ teaspoon, (3 mL) butcher cracked black pepper
• 1 cup, (250 mL), Greek Gods Traditional Yogurt + 1 cup, (250 mL) more to dollop
• ¼ cup, (60 mL) whole milk
• 1 egg
• 2 tablespoons, (30 mL) fresh rosemary, minced
• 2 teaspoons, (10 mL) extra virgin olive oil
• Pre-heat the oven to 450 F. Place the skillet into the oven and allow to heat.
• In a medium sized bowl combine the corn meal, salt, baking soda & pepper.
• In a small bowl whisk together the Greek Gods Traditional Yogurt, milk, egg and rosemary.
• Pour the dry ingredients into the yogurt & egg mixture. Using a rubber spatula, stir until just combined. Do not overmix.
• Carefully remove the cast iron skillet from the oven and pour in the olive oil. Swirl until evenly coated. Pour in the batter.
• Place the skillet back in the oven and bake for 35 – 40 minutes until an inserted toothpick comes out clean. Remove from the oven and allow to cool on a rack.
• Cut into portions and serve with an additional dollop of Greek Gods Traditional Yogurt.
• Notes: Breakfast // Snack
• Recipe by Jeff Nathan.
• Tips: We suggest our family line of products: Spectrum Olive Oil.