Lightly spray with oil or butter a 6 or 8-inch baking dish or pan.
Melt butter in a microwave-safe dish (zap for 10-15 seconds – you’ll probably need to do this twice) and let cool to room temperature.
In a bowl, whisk together all the dry ingredients: flour, cornmeal, baking powder and kosher salt.
In a separate bowl, whisk in egg, water and Greek yogurt. Add melted butter and canola oil while whisking. Add dry mixture and stir until all the ingredients are combined.
Pour batter into the baking dish and bake for for 18-22 minutes, until cornbread is golden. You can test its doneness by inserting a toothpick in the center – if it comes out clean, your cornbread is ready.
This Healthier Southern Cornbread Recipe Is:
High in phosphorus