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greek yogurt cornbread recipe high protein cornbread with nonfat greek yogurt corn bread recipe with yogurt healthy vegetarian cornbread homemade
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5 from 27 votes

Greek Yogurt Cornbread

This Greek yogurt cornbread recipe is light, fluffy, and ready in 30 minutes. A quick, easy, and crowd-pleasing side dish to eat with chili or stew.
Prep Time5 minutes
Cook Time25 minutes
Total Time30 minutes
Course: Bread, Side Dish
Cuisine: American
Servings: 9 squares
Calories: 151kcal
Author: Kelly Jensen
Cost: $1

Equipment

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 8x8 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

Calories: 151kcal | Carbohydrates: 29g | Protein: 6g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 37mg | Sodium: 229mg | Potassium: 105mg | Fiber: 1g | Sugar: 12g | Vitamin A: 93IU | Vitamin C: 1mg | Calcium: 111mg | Iron: 1mg