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.
Prunes Infused With Red Wine.
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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If you do not own a cast iron pan or a Gourmia Airfryer, here are my links for your shopping convenience.
Cast Iron Yogurt Cornbread With Red Wine Infused Prunes.
Here are all the ingredients you will need.
Below are some amazon ingredient links for your shopping convenience.
Corn Meal
Prune
Plain Yogurt
Flour
Red Wine
Unsalted Butter
Baking Powder
Cinnamon Powder
Brown Sugar
Eggs
salt
Your kitchen will need one of these kitchen cookwares and utensil. Click on each for more detailed information and your shopping convenience.
Yogurt Cornbread
Southern Delicacy
A Slice Of Wine
A Perfect Snack
A Perfect Dessert
Unique Cast Iron Yogurt Cornbread With Red Wine Infused Prunes.
Equipment
- 12 Inches Cast Iron Pan
- 2 Mixing Bowls
- Blender
- Whisk
- Strainer or Seive
- Spatula
Ingredients
- 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
Instructions
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.
Unique Flavors
The Perfect Texture
Wonderful!
This looks delicious!
Your recipes are so unique! They’re an inspiration to step out of cooking comfort zones and try new things! Thanks for sharing!
This looks so good! I love how unique and delicious this recipe is. Thanks for sharing!
Did someone say cornbread? I love cornbread and I am intrigued by the way you jazzed it up. When a baking wind passes me again, I will try this.
This is the most unique cornbread recipe I’ve ever seen! I’m going to make this for my wife. Thank you!
Oh my days this looks and sounds absolutely delicious. I’ve never tried cornbread before but after reading this, I think I’ll be making my own asap! Thank you so much for sharing this with us Xo
Elle – ellegracedeveson.com
This looks delicious!! I have to try it!
I love using my cast iron skillet for baking – definitely giving this a try
Awesome post different but cool!
Cornbread is always a crowd pleaser, and this looks like an amazing way to get more fiber in your diet. Thanks for such a unique twist on a family favorite.
This is so interesting! I’ve never heard of anything like it. I’m definitely pinning it though to try out! Might sub the all purpose flour with a GF baking blend. Do you think that would turn out okay?
Give it a try. Try the cassava flour; maybe the best GF option.
This looks really delicious! and super simple to make, I’ve actually got all those ingredients in my pantry, will definitely be giving this ago today
Nice post 🙂
I have never tried a yogurt cornbread! Such a unique-looking recipe. This one looks so good and something that I can definitely try to make x Thank you very much for sharing this with us
Something different and looks really good. Hope to try it out soon.
I love corn bread. It’s amazing how you can make it with yogurt. I would love try this out and see how it taste.
I’ll definitely make this once I get my rented room.
Dennis, you are going to love and enjoy the delicious cornbread; will not be disappointed.
I can’t wait to try this cornbread! So unique (to me). Thanks for the awesome recipe!
Thank you Jenna. One of my favorite way to make cornbread.
My mom loves prunes, I’m sure she will enjoy this recipe!
She will Mina. Thanks for stopping by.
This is a very nice recipe. Thank you for sharing! 😊
You are welcome Elodie. Hope you get to try my Cornbread recipe soon.
This looks amazing and I will be trying this! Love having ingredients here too. Look forward to more of your work!
Thank you Lindsey.
Definitely unique. I make cornbread in my cast iron skillet all the time but I have never added yogurt…now it makes complete sense. Will definitely try.
Vaishali, the yogurt does wonders for the texture of the cornbread.
Mmm this looks delicious, I’ll have to give it a try!
Thank You
I grew up eating cornbread when visiting my family in Tennessee. I love some southern cornbread and this recipe sounds like it would be perfect to try!
Thank you Debbie.