Easy Yogurt Cornbread

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Easy Yogurt Cornbread

Prep Time: 10 minutes

Cook Time: 20 minutes

Category: Recipes - Breakfast Ideas

Servings: 8 Servings

Easy Yogurt Cornbread

A tender, moist and golden brown cornbread that pairs perfectly with a hot bowl of Chili or any other meal!


  • 4 Tbsp (1/2 stick) unsalted butter, melted and divided
  • ½ cup yellow cornmeal, preferably stone-ground
  • ½ cup all-purpose flour
  • 1 Tbsp sugar
  • ½ tsp baking soda
  • ½ tsp salt
  • ¾ cup plain low-fat yogurt
  • ¼ cup milk
  • 1 large egg, beaten


  1. Preheat oven to 400`F. Pour 2 Tbsp of the melted butter in an 8-inch-square baking pan. Place pan in the oven until it is very hot, about 2 minutes. Remove pan from oven. Note: Don’t worry if the butter browns a bit.
  2. Whisk the cornmeal, flour, sugar baking soda and salt in a medium bowl to combine. Make a well in the center.
  3. Whisk the yogurt, milk, egg, and the remaining 2 Tbsp butter in another bowl. Pour into the well and mix with a wooden spoon until the batter is smooth. Return the pan to the oven and heat for 1 minute. Remove from the oven and spread the batter evenly on the hot pan.
  4. Bake until golden brown and the top springs back when pressed. About 20 minutes.
  5. Let cool in pan for 5 minutes. Cut into squares and enjoy!


This recipe is adapted from “The Carefree Cook” by Rick Rogers.

Pairs very well with Chili-- See Chili Recipe Here

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