To paraphrase Chris Rock: Cornbread is a beautiful, magical thing.
But, I admit, I sometimes forget about it. That was certainly not the case, however, post-run a couple weeks back — when I absolutely, positively, very-very much wanted (needed??) some cornbread.
It’s like they say: When the Cornbread Muse speaks to you, you listen. And thus were born a batch of these very tasty cornbread muffins, a bit of a riff of this basic gluten-free cornbread recipe from Gluten-Free on a Shoestring. The muffins are thick and fluffy — substantial — and unlike any other flour-free corn muffin I’ve ever met. The Greek yogurt is the big game changer here, lending a helpful (read: fluffy and tart) hand to an already effervescent and leavening-rich batter.
Since that first batch, cornbread has continued to be on my mind — with new ways to make this great base recipe even greater. While I continue to find my footing in my new life in the south, I am grateful to have such an important southern sundry under my belt.