Greek Yogurt Cornbread Recipe
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Jump to Recipe Watch VideoThis Greek yogurt cornbread recipe is light, fluffy, and ready in 30 minutes. A quick, easy, and crowd-pleasing side dish. Enjoy with chili or stew, or just eat 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.
Serve alongside pumpkin lentil chili, plant-based sloppy Joe’s, or red cabbage soup!
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.
Why This Recipe Works
- It’s sweet, savory, and a little spicy!
- Thick slices of cornbread make a hearty side dish.
- Ready in 30 minutes, it’s a quick recipe.
- A great side dish, any time of year!
- This easy cornbread is vegetarian, high in protein, and delicious!
Ingredients You’ll Need
- Corn – you can use fresh or frozen for this recipe. I always use frozen and it turns out fantastic, every single time.
- Oil: you can use any kind, but I like sunflower oil which is my 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 or a full fat yogurt too. Make sure you get Greek yogurt and not plain yogurt, the thickness really makes this cornbread fantastic!
- Yellow Corn Meal: I like 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: If you want to keep it a little wholesome, you can use half whole wheat flour as well.
- Granulated Sugar
- Baking Powder
- Salt
- Chili Flakes (optional) if you like a little heat!
Be sure to visit the recipe card below for full ingredient amounts and recipe instructions!
Substitutions and Variations
- You can skip the red chili flakes if you don’t like the added heat.
- Instead of sugar, you can substitute honey, brown sugar, or coconut sugar. Or omit it altogether if desired.
- You can use half wheat flour and half all purpose flour if desired.
- If you don’t have plain Greek yogurt, you can try vanilla for a little extra flavor!
- Add some chopped jalapeno for extra heat!
How To Make This Recipe
Step 1: Preheat the oven to 425 degrees Fahrenheit. Grease a 8 x 8 inch baking dish, and set aside.
Step 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.
Step 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.
Step 4: Make the Batter: Take the bowl with your dry ingredients and mix them into the wet. Fold well to make a thick batter.
Step 5: Pour batter into the baking dish. Place baking dish in the oven, and bake cornbread for 20-25 minutes until lightly browned on top.
Step 6: Once cornbread is done, allow it cool on the counter for 15 minutes before slicing. Enjoy!
Recipe FAQs
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. The top should be golden brown.
The yogurt adds a wonderful texture and creaminess to the cornbread. It also adds protein to the bread as well. Some cornbread recipes include sour cream in the batter, but I like Greek yogurt in this recipe instead.
Store any leftovers in an airtight container and refrigerate for up to 3 days.
Pro Tips
- You can use any grain of cornmeal for this: fine or medium cornmeal work best. Course cornmeal is delicious, but will produce a grittier cornbread.
- To make this recipe vegan, you can use an egg replacer and a plant-based yogurt, like coconut yogurt or soy yogurt.
- If making this recipe ahead of time, you can make the batter 24 hours in advance of baking. Just cover and refrigerate after mixing.
- Unsalted butter or oil works great to grease the baking dish.
Serve Greek Yogurt Corn Bread With
- Mango Chili with Black Beans Recipe
- Huevos Rancheros with Pinto Beans
- Cowboy Bean Stew
- Vegan Chili Mac and Cheese Recipe
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If you made this recipe, please leave a star rating and let me know how it went in the comments below. I’d love to hear from you!
Greek Yogurt Cornbread
Equipment
- 9 x 9 inch baking dish
- Wooden Spoon
Ingredients
- 1/4 vegetable oil
- 1 cup plain 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 Sea Salt
- 1/4 teaspoon Crushed Red Pepper Flakes optional, for heat
Instructions
- Preheat the oven to 425 degrees Fahrenheit. Grease a 8×8 inch baking dish, and set aside.
- Mix the Wet Ingredients: in a large bowl, add the vegetable oil, Greek Yogurt, corn, eggs, and chili flakes (if using). 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
Substitutions and Variations
-
- You can skip the red chili flakes if you don’t like the added heat.
-
- Instead of sugar, you can substitute honey, brown sugar, or coconut sugar. Or omit it altogether if desired.
-
- You can use half wheat flour and half all purpose flour if desired.
-
- If you don’t have plain Greek yogurt, you can try vanilla for a little extra flavor!
-
- Add some chopped jalapeno for extra heat!
Pro Tips
- You can use any grain of cornmeal for this: fine or medium cornmeal work best. Course cornmeal is delicious, but will produce a grittier cornbread.
- To make this recipe vegan, you can use an egg replacer and a plant-based yogurt, like coconut yogurt or soy yogurt.
- If making this recipe ahead of time, you can make the batter 24 hours in advance of baking. Just cover and refrigerate after mixing.
- Unsalted butter or oil works great to grease the baking dish.
Nutrition
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Can I use an 8×8 pan?
I want to make this as I have been looking for a good recipe
Thank you 😉
Love it
Absolutely delicious! Perfect texture, perfect corn bread and my new go to recipe! I only added two tablespoons of sugar because my boyfriend won’t eat it if it’s too sweet and I used my egg replacement because I had to use it up as well as the fact that I read another comment how they used it and it worked. In deed it is. Best corn bread recipe ever! I have made many a recipe of corn bread as well! I served the bread with a pork roast, absolutely hit the spot!
I am into the concept of cutting back sugar amount
Thank you for your comment as I was wondering about it
I want to make it tomorrow to go with pork ribs (left over)
I was in a store yesterday that offered in its baker ready made cornbread
$7.95/lb
SMH
Literally The Best CornBread Ever and this is coming from a Fellow Foodie & Chef ??? I don’t eat eggs so I used my Bobs Red Mill egg replacer and added 1/2 stick melted butter to the mix!!
Thank you so much Diana! It’s one of our favorites too 🙂
Really glad the egg replacer worked – adding butter also sounds amazing.
– Kelly
Easy to make. Great to eat