Yogurt Cornbread Recipe

Cornbread With Yogurt

The Spruce Eats / 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.)

Try a twist on cornbread as this recipe is for a delicious sweetened cornbread made with yogurt instead of the classic buttermilk. We make this yogurt cornbread in a round baking pan, but you can make it in a square one, or even as muffins if you'd like. The dry ingredients are first combined together, next, the wet ingredients, and then finally, the two mixtures are blended together and spread into the baking pan and cooked until done. Melted butter and maple syrup or honey add flavor to the cornbread.

There are a lot of variations of cornbread, and this cornbread made with yogurt is just one of the many. You can jazz it up further by adding in corn, shredded cheddar cheese, cooked crumbled pieces of bacon, chopped scallions, or chopped peppers, or add jalapeños for a bit of a kick. Cornbread is one of those dishes that you can get creative and add your own touches to, making a variation of your own. You might even have a different modification that you make depending on the other dishes you're serving.

Serve this cornbread with beans, greens, or a bowl of chili. It's also great as a snack or breakfast treat.


  • 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. Gather the ingredients. 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.

Recipe Variations

  • Put in your favorite additions to the cornbread: corn, cheese, chopped peppers or scallions, crumbled cooked bacon are some that seem to be standard favorites.

How to Store and Freeze

  • While you can store cornbread on the counter for a day or two, keep it in the refrigerator, tightly wrapped, where it will last for up to one week.
  • Go ahead and freeze this yogurt cornbread for later use. Wrap it tightly in plastic wrap and then place it in a freezer-safe bag and put in the freezer where it will last for up to four months. When ready to use, simply thaw, choose whether to reheat and serve warm, or serve at room temperature.

Make Cornbread Muffins

Instead of a cake pan, use a muffin pan to make this yogurt cornbread. You will end up with about 12 muffins. Bake for approximately 15 to 18 minutes, but keep an eye on them and when starting to brown, check for doneness by inserting a toothpick. If it comes out clean, then they're done.