Greek Yogurt Cornbread is a twist on a recipe for Sour Cream Cornbread we got from my Aunt Leslie. Growing up in the south you have to eat cornbread, but, confession time…I’ve never really been a big fan. I hate how dry cornbread tends to be. But with the Sour Cream Cornbread recipe I finally found a type of cornbread I liked. It was so moist, almost cake like but with the corn taste that it was delicious!
My sister (Beth over at Life is a Run), is normally the one who makes this cornbread the most. She is the one who discovered you can swap out the sour cream for greek yogurt and thus the Greek Yogurt Cornbread recipe was birthed!
Greek Yogurt Cornbread
In a medium bowl combine egg, milk, greek yogurt and margarine:
Gradually add the egg mixture to the dry ingredients and stir until well blended. Pour batter into a greased 8″ x 8″ pan.
Bake it for 20-25 minutes. This cornbread goes great with any dish but especially my Aunt Cindy’s Turkey Chili recipe. Just at a little dab of butter to melt on top and this Greek Yogurt Cornbread is ready to be served.
Are you a cornbread fan? If you try the Greek Yogurt Cornbread recipe let me know what you think!