Yogurt Cornbread

Cornbread With Yogurt

Diana Rattray

  • Total: 35 mins
  • Prep: 10 mins
  • Cook: 25 mins
  • Servings: 8 servings
Nutritional Guidelines (per serving)
280 Calories
12g Fat
37g Carbs
8g Protein
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Nutrition Facts
Servings: 8
Amount per serving
Calories 280
% Daily Value*
Total Fat 12g 15%
Saturated Fat 6g 28%
Cholesterol 132mg 44%
Sodium 504mg 22%
Total Carbohydrate 37g 13%
Dietary Fiber 3g 9%
Protein 8g
Calcium 183mg 14%
*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 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 two mixtures and stir until blended. Spread the batter in the prepared baking pan.

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