Yogurt Cornbread Recipe

Recipe By Slurrp

Yogurt cornbread is a moist and tender bread made with the addition of yogurt. It has a slightly tangy flavor and a hint of sweetness. This cornbread is perfect as a side dish for soups, stews, or chili. It is easy to make and requires simple ingredients. The yogurt adds richness and moisture to the bread, making it extra delicious. Serve it warm with a pat of butter for a comforting and satisfying meal.

4.8
22 Rating -
Rate
Vegdiet
35minstotal
10minsPrep
25minsCook
35m.total
10m.Prep
25m.Cook
Yogurt Cornbread
plan
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ingredients serve

Ingredients for Yogurt Cornbread Recipe

  • 0.13 cup Cornmeal
  • 0.13 cup All Purpose Flour
  • 0.03 cup Granulated Sugar
  • 0.13 teaspoon Baking Powder
  • 0.06 teaspoon Baking Soda
  • 0.06 teaspoon Salt
  • 0.13 cup Plain Yogurt
  • 0.03 cup Melted Butter
  • 1/4 Eggs

Directions: Yogurt Cornbread Recipe

Cooking Directions

  • STEP 1.Preheat the oven to 375°F (190°C) and grease a 9-inch square baking dish.
  • STEP 2.In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, and salt.
  • STEP 3.In a separate bowl, whisk together the yogurt, melted butter, and eggs.
  • STEP 4.Pour the wet ingredients into the dry ingredients and stir until just combined.
  • STEP 5.Pour the batter into the prepared baking dish and smooth the top.
  • STEP 6.Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
  • STEP 7.Remove from the oven and let cool for a few minutes before serving.
  • STEP 8.Serve warm with butter or honey, if desired.

Cooking Tips

  • For a slightly sweeter cornbread, you can increase the amount of sugar.
  • Make sure to not overmix the batter, as it can result in a dense cornbread.
  • If you don't have a square baking dish, you can use a round or rectangular one instead.

Storage and Serving

  • Leftover cornbread can be stored in an airtight container at room temperature for up to 3 days.
  • To reheat, wrap the cornbread in aluminum foil and warm in a 350°F (175°C) oven for about 10 minutes.
  • Serve the cornbread as a side dish with soups, stews, or chili, or enjoy it on its own as a snack or breakfast.
Nutrition
value
90
calories per serving
3 g Fat4 g Protein11 g Carbs1 g FiberOther

Current Totals

  • Fat
    3g
  • Protein
    4g
  • Carbs
    11g
  • Fiber
    1g

MacroNutrients

  • Carbs
    11g
  • Protein
    4g
  • Fiber
    1g

Fats

  • Fat
    3g

Vitamins & Minerals

  • Calcium
    54mg
  • Iron
    < 1mg
  • Vitamin A
    38mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    < 1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    14mcg
  • Vitamin B12
    < 1mcg
  • Vitamin C
    2mg
  • Vitamin E
    < 1mg
  • Copper
    < 1mcg
  • Magnesium
    24mg
  • Manganese
    < 1mg
  • Phosphorus
    72mg
  • Selenium
    15mcg
  • Zinc
    < 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp