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Yogurt Cornbread

My husband doesn't like traditional Texas corn bread, so I came up with this recipe. This is the only kind he'll eat. Yogurt makes this variation different from most. —Amanda Andrews of Mansfield, Texas
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    9 servings

Ingredients

  • 1 cup yellow cornmeal
  • 1/4 cup all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1 large egg, lightly beaten, room temperature
  • 1 cup fat-free plain yogurt
  • 1/2 cup fat-free milk
  • 1/4 cup canola oil
  • 1 tablespoon honey

Directions

  • Preheat oven to 425°. Combine the first 5 ingredients. In another bowl, combine remaining ingredients. Stir into dry ingredients just until moistened. Pour into an 8-in. square baking dish coated with cooking spray. Bake until a toothpick comes out clean, 16-20 minutes.
Nutrition Facts
1 piece: 157 calories, 7g fat (1g saturated fat), 24mg cholesterol, 349mg sodium, 20g carbohydrate (0 sugars, 1g fiber), 4g protein. Diabetic Exchanges: 1-1/2 starch, 1 fat.

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Reviews

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Average Rating:
  • JulieGr
    Apr 26, 2020

    I used this recipe to make cornbread batter because I was making mini corndogs in my Instant Pot. That recipe called for a cornbread mix which I didn't have. This is a very good cornbread batter. I will make it again in a pan.

  • BradleyMac
    Mar 19, 2020

    The first time I made this I didn't have any yogurt

  • Marilyn
    Nov 3, 2019

    I love this recipe. It’s the only one I ever make. Usually I bake individual muffins, using a brownie pan so they are square. 12 muffins don’t take as long to bake (about 10 minutes) but start checking after 8 minutes or so to be sure I’m right!

  • cabinkat
    Feb 2, 2019

    My boyfriend made this recipe due to the ratings

  • Christina
    Feb 25, 2018

    No comment left

  • cjelsing
    Mar 11, 2016

    Love this cornbread! I've been looking for a moist recipe and this is it. I will search no more. By the way I think the 425 temperature should be fine. I did set my oven to 400 and it was just right.

  • Mnbakerandmom
    Dec 21, 2015

    I've been making this recipe for a long time - actually wont make any other. No alterations and it is perfect - moist and right flavor that lets the cornmeal shine. I think the yogurt, thick Greek with-fat, is the trick. I've made it with no fat Greek yogurt, too, but we aren't on that bandwagon any longer. I've never had an issue with the suggested bake temperature.

  • di68
    Nov 26, 2014

    425F is way too much - your cornbread will burn on the outside before it gets cooked, and that's exactly what happened to mine. The other recipe on this site for "Country corn bread" calls for 375F and has about the same ingredients. No reason why it shouldn't work here.

  • squeegee515
    Nov 2, 2014

    This is my favorite cornbread recipe! My husband who usually doesn't like cornbread loves this one :-) I typically increase the amount of honey because I like mine sweet - 1/4 cup does it for me.

  • cmost
    Oct 5, 2014

    I made this and really like it. I like my cornbread thicker though so i baked it in a loaf pan.