Greek yogurt cornbread is a delightful twist on the classic cornbread recipe. By incorporating creamy Greek yogurt into the batter, this variation adds a tangy flavor and a moist texture to the traditional cornbread. The Greek yogurt not only enhances the taste but also provides a boost of protein, making it a healthier option. This cornbread is perfect as a side dish for soups, stews, or chili. It's also delicious on its own or topped with butter and honey. Enjoy!
Why this yogurt cornbread recipe works?
If you have vegetarian family members and friends to cater to, it's important to offer them delicious meat-free options. This Greek yogurt cornbread is an excellent choice that will satisfy their cravings. Bursting with flavor and boasting a delightful crunchy texture, this cornbread recipe has everything you could ask for.
This easy and quick cornbread recipe comes out delicious every time and your family and friends will be thankful. Trust me, they’ll be asking for more. The recipe is so simple, you can't go wrong.
Tips for making Greek yogurt cornbread
Choose the right Greek yogurt
Opt for plain, full-fat Greek yogurt for the best flavor and texture. Avoid flavored or low-fat varieties, as they may affect the overall taste and moisture content of the cornbread.
Adjust the sweetness
If you prefer a sweeter cornbread, you can increase the amount of sugar or add a bit of honey to the batter.
When combining the wet and dry ingredients, be careful not to overmix the batter. Overmixing can result in a dense and tough cornbread. Mix until the ingredients are just combined, with a few lumps remaining.
Preheat the baking dish
If using a cast-iron skillet or baking dish, preheat it in the oven before pouring in the batter. This helps create a crispy crust on the bottom of the cornbread.
Experiment with add-ins
Feel free to add your favorite ingredients to the batter for additional flavor and texture. Chopped jalapeños, shredded cheese, diced onions, or corn kernels can all be great additions.
Allow it to cool slightly
After baking, let the cornbread cool in the baking dish for a few minutes before slicing and serving. This allows it to set and makes it easier to handle.
Store leftovers properly
If you have any leftovers, store them in an airtight container or wrap them tightly in plastic wrap. Greek yogurt cornbread stays moist for a few days and can be reheated in the oven or microwave.
It's best to use plain Greek yogurt in this recipe to avoid altering the flavor profile of the cornbread. Flavored yogurt may introduce unwanted flavors and sweetness to the bread.
Full-fat Greek yogurt is recommended for the best texture and flavor. Low-fat yogurt may result in a slightly drier and less tender cornbread.
Greek yogurt is thicker and creamier than regular yogurt, so the texture and moisture content of the cornbread may be affected if you substitute it directly. However, you can strain regular yogurt to remove excess liquid and mimic the consistency of Greek yogurt.
The cornbread is ready when it turns golden brown on top and a toothpick inserted into the center comes out clean. Baking time may vary depending on your oven, so keep an eye on it and adjust accordingly.
Yes, you can freeze Greek yogurt cornbread. Allow it to cool completely, then wrap it tightly in plastic wrap and place it in an airtight container or freezer bag. It can be stored in the freezer for up to 2-3 months. Thaw it in the refrigerator or at room temperature before reheating.
To reheat leftover cornbread, you can place individual slices in a toaster or toaster oven until warmed through. Alternatively, you can wrap the cornbread in foil and heat it in a preheated oven at 350°F (175°C) for about 10-15 minutes.
Yes, you can use the same batter to make cornbread muffins. Simply pour the batter into greased muffin tins and bake at the same temperature for approximately 15-20 minutes, or until a toothpick comes out clean.
Other dinner recipes you should try:
For a non-dairy cornbread check out my parve cornbread recipe
Make this yogurt cornbread today!
Using only one bowl, one tin and 30 minutes of baking and you're ready to munch on this great dish. Sounds like an easy dish to add to the menu, no? Whether you're serving it as a side dish for a hearty meal or enjoying it on its own, Greek yogurt cornbread is a delicious treat that will leave your taste buds wanting more. Get ready to indulge in the irresistible combination of cornmeal, Greek yogurt, and a touch of sweetness in this mouthwatering cornbread variation.
- ¼ cup (50 grams) melted butter
- 1½ cups cornmeal
- ½ cup all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 3 tablespoon sugar
- 1½ cups Greek yogurt
- 1 egg
- Set the oven to 180°C / 350°F fan.
- Grease a baking pan with the melted butter.
- In a mixing bowl, mix all the remaining ingredients well to a unify batter.
- Pour the batter in the pan.
- Bake for 30-35 minutes until top is lightly golden.
- Slice up a piece and Happy Thanksgiving!