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!
Might want to include the yogurt in the wet ingredient mix
Thanks Nancy! It’s fixed now!
Substituted powdered sugar since I did not have granulated. I do not recommend since the cornbread tasted too floury. Substituted butter rather than margarine. Seems to be a good idea. Cooked the recipe as muffins after adding another 1/3 cup of milk and got really moist muffins. Cooked them about 12-14 minutes. Thanks for the recipe.
Additionally, I find that allowing the mixture to stand for about 5 minutes gives the baking powder time to cause the muffins to rise well when cooked.
I never thought to make these as muffins, but what a great idea! I’ll have to try your tip of letting the mixture stand next time. Thanks for sharing!
I followed your instructions except I used corn flour (it’s finer than cornmeal) instead of corn meal, and then I added in some mineral water (Perrier). I didn’t measure but maybe it was close to 3/4 of a cup?? It was enough to make the batter leakier. I have to tell you that it’s the best cornbread I ever had!! It’s so soft and light and extremely moist! I’m so glad I found your recipe! 🙂
Shelia, I’m so glad you liked it and LOVE that you made it your own! I wasn’t a cornbread fan until this recipe.
Kate, I’m just so happy I found your recipe! My husband and I both loved it. My mom also made it and she and my father also really liked it. Thanks again! 🙂
This is delicious!! Thank you!!