Greek Yogurt Cornbread

This 20° weather as of late has really made me crave comfort food.  Hence, chili and cornbread.  This cornbread just tastes really great, and the addition of the Greek yogurt makes for a very moist, rich cornbread.  Perfect for sopping up every last flavorful bite of chili.

  • 1 cup all-purpose flour
  • 1 cup cornmeal
  • 1/4 cup white sugar
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 egg, lightly beaten
  • 1 cup Greek yogurt
  • 1/3 cup milk
  • 2 Tbs olive oil
  • 1 Tbs butter

  1. Preheat oven and cast iron pan to 400 degrees F.
  2. Combine flour, cornmeal, sugar, baking powder, baking soda, and salt in a large bowl. Mix egg, yogurt, milk, and olive oil in a small bowl. Fold egg mixture into flour mixture until just moistened.  
  3. Remove the heated cast iron pan from the oven, and add the butter.  Rotate to coat the bottom. Pour in the cornbread batter.
  4. Bake in preheated oven until a toothpick inserted near the center comes out clean, 20 to 25 minutes. Serve warm.


  1. I made this tonight, except I substituted 1/4 cup maple syrup for the 1/4 cup sugar (which I put into the egg mixture).

    I also baked it in regular cake pan (7 x 11")...@ 350 for 30 min.

    This has been my third attempt at making corn bread..and this one's the charm... :) :) ...very moist and tastes great!

    thank you for the recipe!

    1. So glad you enjoyed it!! I think I'll have to try the maple syrup sub, sounds delish!



Related Posts Plugin for WordPress, Blogger...