There is no other cast iron yogurt cornbread recipe like this on the web. There is a unique twist to this recipe that includes prunes infused in red wine as an ingredient. Read further to learn more.
This is one of my favorite ways to enjoy eating prune. While they are not a favorite for many, they are are a good source of both soluble and insoluble fibers. In addition, they are often the go-to remedy for relieving constipation. They are perfect as a snack or can take your smoothies up to another level.
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Cast Iron Yogurt Cornbread With Red Wine Infused Prunes.
Here are all the ingredients you will need.
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A Slice Of Wine
A Perfect Snack
A Perfect Dessert
Unique Cast Iron Yogurt Cornbread With Red Wine Infused Prunes.
- 12 Inches Cast Iron Pan
- 2 Mixing Bowls
- Strainer or Seive
- 1 cup All-Purpose Flour
- 2 Medium Eggs
- ¾ cups Light Brown Sugar
- 1 cup Fine Cornmeal
- ¾ stick Unsalted Butter, melted
- 2 tbsp. Baking Powder
- 1 cup Prune Infused with Red Wine of choice
- 2 tsp. Cinnamon Powder
- 1 cup Plain Greek Yogurt
- ½ cup Water
- 1 tsp. Salt
Prune Infused With Red Wine
- In a glass jar, add 16 oz of dried prune. Pour your favorite red wine until it covers the prune about 3 inches high. I used the Chateau Diana red wine. However, my prunes are often infused with a sweet Manischewitz Concord red wine. Wine-infused prunes can be stored at room temperature. I had my jars of prune soaking in red wine at room temperature for 10 months. I personally do not like drinking wine or eating prune. However, this is my favorite way to enjoy them. I eat them as a snack, with crackers/toast, or add them to my smoothies
- In a blender, blend 1 cup of the infused prune with red wine until smooth. Set aside for use later in the recipe.
Let's Make The Yogurt Cornbread
- Preheat oven to 350 °F.
- In a mixing bowl, sieve the flour, cornmeal, salt, cinnamon powder, and salt using a strainer or sieve and set aside.
- In another bowl, add eggs, yogurt, water, sugar, melted butter, and the pureed prune-infused wine.
- Use a whisk to mix all ingredients together. The color will look reddish-purple and will change the color of the traditional golden yellow cornbread. But you are going to love the texture and unique flavors of this cornbread.
- Gradually add the cornmeal flour mixture to the wet ingredients. Use the whisk to mix together thoroughly.
- Use non-stick spray oil to grease the cast iron pan. Use a spatula to scrape the yogurt cornbread batter into the pan. Oil or unsalted butter can also be used to grease cast iron pan.Place in oven and bake for 25 minutes or until an inserted knife in the center comes out clean.
The Perfect Texture