Yogurt Cornbread

Y is for Yogurt! 

For the letter Y in our Alphabet Challenge, we’re celebrating yogurt with a simple, delicious cornbread. Yogurt adds tenderness and a subtle tang that makes this perfect alongside soups, chili, or simply with a pat of butter and a drizzle of honey.

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With just a few pantry staples, it comes together quickly, making it a convenient choice for busy cooks. The batter is simple to mix, and in about 25 minutes, you can have warm, golden cornbread ready to enjoy.

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What You’ll Need

• 1 cup yellow cornmeal
• 1/4 cup all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon baking soda
• 1 large egg, lightly beaten, room temperature
• 1 cup plain Greek yogurt
• 1/2 cup milk
• 1/4 cup canola oil
• 1 tablespoon honey

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How to Make It

• Preheat the oven: Set to 425°F and coat an 8-inch square baking dish with cooking spray.
• Mix dry ingredients: In a medium bowl, combine cornmeal, flour, baking powder, salt, and baking soda.
• Combine wet ingredients: In another bowl, whisk together the egg, Greek yogurt, milk, oil, and honey.
• Combine batter: Stir the wet ingredients into the dry ingredients just until moistened. Do not overmix.
• Pour into pan: Spread the batter evenly in the prepared baking dish.
• Bake: 16–20 minutes, or until a toothpick inserted in the center comes out clean.
• Cool and serve: Let the cornbread cool slightly before slicing and serving.

 

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Tips & Tricks

• Kick up the heat: Swap the honey in the batter for hot honey or fold in finely diced jalapeño for a subtle spicy kick.
• Everything’s better with butter: Brush melted butter on the warm cornbread for extra flavor.
• Perfect slices: Let the cornbread cool slightly before cutting to keep the slices intact and prevent crumbling.

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If you try this Yogurt Cornbread, leave a comment or rating to let me know how it turned out. For more recipes with yogurt, check out my Yogurt Pancakes, Lemon Greek Yogurt Bread, or Blood Orange Yogurt Muffins for more ideas!

Thanks again to Wendy for hosting the challenge! Scroll down to see what the other bloggers are sharing for the letter Y, and if you want to catch up on everything I’ve made so far, you can find all my recipes here: Alphabet Challenge 2025.

Yogurt Cornbread

Author: Jolene's Recipe Journal

Ingredients

• 1 cup yellow cornmeal
• 1/4 cup all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon baking soda
• 1 large egg, lightly beaten, room temperature
• 1 cup plain Greek yogurt
• 1/2 cup milk
• 1/4 cup canola oil
• 1 tablespoon honey

Instructions

1. Preheat the oven: Set to 425°F and coat an 8-inch square baking dish with cooking spray.
2. Mix dry ingredients: In a medium bowl, whisk together cornmeal, flour, baking powder, salt, and baking soda.
3. Combine wet ingredients: In another bowl, whisk together the egg, Greek yogurt, milk, oil, and honey.
4. Add heat if desired: Stir in hot honey or diced jalapeño if using.
5. Combine batter: Pour the wet ingredients into the dry ingredients and stir just until moistened. Do not overmix—the batter should be slightly lumpy.
6. Pour into pan: Spread the batter evenly in the prepared baking dish.
7. Bake: 16–20 minutes, or until a toothpick inserted in the center comes out clean.
8. Finish with butter: Brush melted butter on top while warm, if desired.
9. Cool and serve: Let cool slightly before slicing into 9 squares and serving.

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