Kefir Cornbread


A regular staple in the southern part of the United States, cornbread gets a twist on the traditional by using milk kefir.



  • 2 cups yellow cornmeal, preferably organic
  • 1-1/2 tablespoons rapadura or organic sugar
  • 2 teaspoons baking powder
  • 1-1/2 teaspoons baking soda
  • 1 teaspoon kosher salt
  • 1 cup milk kefir
  • 1 egg
  • 3 tablespoons butter, very soft


  1. Preheat oven to 375°F. Butter an 8-inch square pan or 10-inch cast-iron skillet.
  2. Mix together the cornmeal, sugar, baking powder, baking soda, and salt.
  3. In a separate bowl, beat the kefir, egg, and butter together until fully incorporated.
  4. Add the dry ingredients and mix well.
  5. Pour the batter into the prepared pan and bake for 30 to 35 minutes until golden and firm to the touch.
  6. Remove from oven and cool.




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