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Greek Yogurt Cornbread

The Herbeevore
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 2 votes
Prep Time 5 mins
Cook Time 25 mins
Total Time 30 mins
Course Bread, Side Dish
Cuisine American
Servings 9 squares
Calories 151 kcal


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



  • Preheat the oven to 425 degrees Fahrenheit. Grease a 9x9 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.


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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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