Greek Yogurt Cornbread Recipe
This post may contain affiliate links. As an Amazon Associate I may earn from qualifying purchases, at no additional cost to you.
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
Let’s connect on social!
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
This post may contain affiliate links. I may earn from qualifying purchases from affiliate programs, at no additional cost to you. Please read our privacy policy for more information.
This was wonderful, and I’m just wondering how long it keeps for and if it should be kept at room temperature or in the fridge? Also, can slices be frozen? Thank you!!
Wonderful recipe! Delicious and sooo quick and easy to make. I used half coarse cornmeal and half cornflour and the texture was fantastic. Perfect level of sweetness as well, not overly sweet but still satisfying. I sprinkled turbinado sugar and coarse cornmeal on the top of the cake before breaking and it added a lovely texture! Highly recommend this recipe!
Any chance you can swap out vegetable oil for avocado or coconut?
Hello Susan – yes absolutely you can swap it out. If you try it out, then let us know which you used and how it turned out.
Thanks,
Kelly
Very moist very tasty
Great with any meal
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