Yogurt Cornbread

Cornbread With Yogurt

Diana Rattray

Prep: 10 mins
Cook: 25 mins
Total: 35 mins
Servings: 8 servings
Yield: 1 cornbread
Nutrition Facts (per serving)
262 Calories
9g Fat
39g Carbs
7g Protein
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Nutrition Facts
Servings: 8
Amount per serving
Calories 262
% Daily Value*
Total Fat 9g 11%
Saturated Fat 5g 23%
Cholesterol 87mg 29%
Sodium 495mg 22%
Total Carbohydrate 39g 14%
Dietary Fiber 2g 7%
Total Sugars 8g
Protein 7g
Vitamin C 0mg 1%
Calcium 180mg 14%
Iron 2mg 11%
Potassium 198mg 4%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This is a delicious sweetened cornbread made with yogurt instead of the classic buttermilk. Melted butter and maple syrup or honey add flavor to the cornbread. Serve this cornbread with beans, greens, or a bowl of chili.


  • 1 1/2 cups cornmeal

  • 1 cup all-purpose flour

  • 3 teaspoons baking powder

  • 1/2 teaspoon salt

  • 1/2 teaspoon baking soda

  • 1 cup plain yogurt

  • 4 tablespoons (2 ounces) unsalted butter, melted

  • 1/4 cup maple syrup, or honey

  • 3 large eggs

Steps to Make It

  1. Heat oven to 375 F.

  2. Grease and flour a 9-inch round baking pan.

  3. In a large bowl, combine the meal, flour, baking powder, soda, and salt.

  4. In another bowl, whisk together the yogurt, butter, syrup or honey, and eggs. Combine the 2 mixtures and stir until blended. Spread the batter in the prepared baking pan.

  5. Bake for 25 minutes or until firm and lightly browned.