Greek Yogurt Cornbread Recipe (High Protein)

This Greek Yogurt Cornbread recipe is light, fluffy, and ready in 30 minutes. A great vegetarian side dish to eat with chili or stew, or just enjoy with a little honey and butter for breakfast. 

It’s a little sweet, a little spicy, and totally delicious. A fantastic side dish to enjoy at your next BBQ or cookout.

If you’re looking for the lightest, fluffiest cornbread ever – this Greek Yogurt cornbread recipe is exactly what you need! I used to use Jiffy cornbread mix when making corn bread… but decided to have a little fun and try making my own. The result?  A totally rich, creamy, and perfect textured cornbread that blew the box mix out of the water!  

This sweet & spicy cornbread is ready from start to finish in just 30 minutes. It’s super simple to whip up if you need a last-minute side dish that the family will love. It’s also a great recipe to use up Greek Yogurt if you have extra in the fridge.

This Cornbread with Yogurt Recipe is:

• A Little Sweet
• A Little Spicy
• Fluffy
• Ready in 30 Minutes
• A Great Quick Side Dish with Dinner
• Vegetarian , High in Protein, and Versatile

Make Ahead Sweet Cornbread Recipes

This sweet Greek yogurt cornbread is a fantastic and simple recipe to make ahead. Great for a busy weeknight, for entertaining, or just for those nights when you don’t feel like cooking.  I like to prep one a pan of these ahead of time, and refrigerate some for later.  Having ready cooked side dishes in the fridge or freezer is a great way to enjoy home cooked recipes when you don’t have time in the kitchen.  Check out all my make ahead meals on The Herbeevore for some inspo to help you prep, keep, heat, and heat!

What’s In This High Protein Yogurt Cornbread Recipe?

I cook with fresh produce from my garden and from Misfits Market– they sell fantastic fruit, vegetables, & pantry staples at a discounted price. We get Misfit boxes every other week and love picking out favorite produce for delivery. Get $10 off your first box here!

• Corn – you can use fresh or frozen for this recipe. I always use frozen and it turns out fantastic, every single time.
• Sunflower Oil: our go-to oil for roasting or baking! Sunflower is a high oleic oil, so it’s the best oil to use for high temperatures.
• Greek Yogurt – make sure it’s plain and unsweetened!  You can use a fat free Greek yogurt like this one (it’s our favorite!) or a full fat yogurt too. Make sure you get Greek yogurt and not plain yogurt, the thickness really makes this dish fantastic!
• Yellow Corn Meal: I like this medium corn meal, I always keep some in my pantry. It’s great for corn breads like this, and also adding texture to pizza crusts (also the secret for keeping them from sticking on a pizza peel!)
• All Purpose Flour: I normally use King Arthur organic all purpose flour for all my recipes, I love the consistency and texture of the crumb this flour produces. If you are gluten free, then a gluten free flour would be a nice substitute in this dish.  If you want to keep it a little wholesome, you can use half whole wheat flour as well.
• Granulated Sugar: I like this organic sugar for my recipes, I’d recommend Anthony’s organic sugar for cooking and baking.
• Baking Powder: I like this low sodium baking powder which is great for keeping the sodium down in baked goods.
• Salt

Make Yogurt Cornbread Vegetarian

This vegetarian Sour Cream Cornbread is a simple way to get extra veggies in your diet. I’m all about making recipes plant-based when I can. Vegetarian cooking does NOT have to be bland, boring, or flavorless… It’s quite the opposite when done right. By building meals around vegetarian pantry staples and swapping in a few plant-based ingredients you can make better meals for you and your family.

I made a list of my 125 favorite vegan pantry ingredients that we use on a weekly basis, and check out all my vegetarian recipes here that are on The Herbeevore. These easy and tasty recipes are fantastic meatless meals for your table.

How Do I Make Cornbread with Yogurt?

1. Preheat the oven to 425 degrees Fahrenheit. Grease a 9×9 inch baking dish, and set aside.
2. Mix the Wet Ingredients: in a large bowl, add the sunflower oil, Greek Yogurt, corn, eggs, and chili flakes. Mix well with a wooden spoon to combine.
3. Combine the Dry Ingredients: in a medium bowl, add the cornmeal, flour, sugar, baking powder, and salt. With a clean spoon, mix well to combine.
4. Make the Batter: Take the bowl with your dry ingredients and mix them into the wet. Fold well to make a thick batter. Pour batter into the baking dish. Top with extra chili flakes to garnish.
5. Bake: Place baking dish in the oven, and bake cornbread for 20-25 minutes until lightly browned on top. Test doneness with a toothpick: place toothpick in the center of the cornbread, when the cornbread is fully cooked the toothpick should come out clean.

Serve Greek Yogurt Corn Bread With

Mango Chili with Black Beans Recipe (Vegetarian, Gluten Free)

Pineapple Chicken Stew Recipe (Dairy Free, Gluten Free)

Huevos Rancheros with Pinto Beans Recipe (Vegetarian, Gluten Free)

Cowboy Bean Stew (Vegan, Gluten Free, High Protein)

Vegan Chili Mac and Cheese Recipe

Share this Cornbread with Yogurt Recipe!

As always, if you make this vegetarian high protein cornbread recipe be sure to leave me a comment, rate this recipe, and tag me @theherbeevore on Instagram so I can feature you.  I love seeing all your photos of my recipes!

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Greek Yogurt Cornbread

Kelly Jensen

This Greek Yogurt Cornbread recipe is light, fluffy, and ready in 30 minutes. A great vegetarian side dish to eat with chili or stew, or just enjoy with a little honey and butter for breakfast.  It’s a little sweet, a little spicy, and totally delicious.

5 from 15 votes

Print Recipe Pin Share Tweet

Prep Time 5 minutes mins

Cook Time 25 minutes mins

Total Time 30 minutes mins

Course Bread, Side Dish

Cuisine American

Servings 9 squares

Calories 151 kcal

Equipment

• 9 x 9 inch baking dish
• Mixing Bowl
• Mixing Bowl
• Wooden Spoon

Ingredients

  

1x2x3x

• 1/4 sunflower oil
• 1 cup Greek Yogurt I used plain nonfat yogurt
• 1/2 cup corn fresh or frozen
• 2 large eggs
• 1/2 cup yellow cornmeal
• 3/4 cup all purpose flour
• 1/2 cup granulated sugar
• 1 tablespoon baking powder
• 1/4 teaspoon salt
• 1/4 teaspoon Crushed Red Pepper Flakes plus extra for garnish

Cook ModePrevent your screen from going dark

Instructions

 

• Preheat the oven to 425 degrees Fahrenheit. Grease a 9×9 inch baking dish, and set aside.
• Mix the Wet Ingredients: in a large bowl, add the sunflower oil, Greek Yogurt, corn, eggs, and chili flakes. Mix well with a wooden spoon to combine.
• Combine the Dry Ingredients: in a medium bowl, add the cornmeal, flour, sugar, baking powder, and salt. With a clean spoon, mix well to combine.
• Make the Batter: Take the bowl with your dry ingredients and mix them into the wet. Fold well to make a thick batter. Pour batter into the baking dish. Top with extra chili flakes to garnish.
• Bake: Place baking dish in the oven, and bake cornbread for 20-25 minutes until lightly browned on top. Test doneness with a toothpick: place toothpick in the center of the cornbread, when the cornbread is fully cooked the toothpick should come out clean.

Video

Notes

Save Money on Organic Produce!

I get all the fresh produce for my recipes from my garden and from Misfits Market – they sell all organic produce at a super discounted price, and it’s purchased direct from the farmers. We get Misfit Market boxes every other week and love picking out our favorite seasonal produce for delivery.  You can get $10 off your first $30 box by clicking here! 

If you think organic produce is too expensive… think again, and give Misfits Market a look!

Nutrition

Calories: 151kcalCarbohydrates: 29gProtein: 6gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 37mgSodium: 229mgPotassium: 105mgFiber: 1gSugar: 12gVitamin A: 93IUVitamin C: 1mgCalcium: 111mgIron: 1mg

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