Yogurt Cornbread

Cornbread With Yogurt
Yogurt Cornbread. Photo: Diana Rattray
  • 35 mins
  • Prep: 10 mins,
  • Cook: 25 mins
  • Yield: 1 9-inch round (8 servings)
Ratings (8)

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.

What You'll Need

  • 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

How 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.

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Nutritional Guidelines (per serving)
Calories 280
Total Fat 12 g
Saturated Fat 6 g
Unsaturated Fat 4 g
Cholesterol 132 mg
Sodium 504 mg
Carbohydrates 37 g
Dietary Fiber 3 g
Protein 8 g
(The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)