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Whole Grain Cornbread with Yogurt

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Wholesome Delight: Whole Grain Cornbread with Yogurt

In the realm of comfort food, few items evoke warmth and nostalgia like a perfect piece of cornbread. Our Whole Grain Cornbread with Yogurt brings an extra layer of healthful goodness to the table, and it keeps its sweet, buttery disposition in the process.

Simple Ingredients, Big Impact

Comprising basic pantry staples like cornmeal, baking powder, salt, and the star ingredient, yogurt, this recipe champions simplicity. Its straightforward process aligns with busy schedules, allowing for a homemade delight that’s both convenient and packed with nourishment.

So Why Whole Grain?

Crafted with whole grain flour, this cornbread steps away from refined flours, offering a boost in fiber, essential nutrients, and a deeper, richer flavor profile. The inclusion of whole grains helps regulate blood sugar levels, aids in digestion, and contributes to heart health. This recipe maximizes these benefits without compromising on taste or texture. We chose soft wheat flour in this as it has less gluten than other whole wheat flours and as such is known for it’s use in pastries. The soft wheat keeps the cornbread moist and fluffy, and adds a subtle earthy, wheat depth of flavor.

Nutrient-Rich Yogurt

The addition of yogurt enriches the cornbread, not only enhancing its moistness but also elevating its nutritional profile. Packed with protein, calcium, and beneficial probiotics, yogurt adds a tangy note and ensures a tender crumb. The synergy between whole grain flour and yogurt produces a delightful, wholesome indulgence. And it also marries well with the buttery rich flavor.

Versatile and Adaptable Whole Grain Cornbread

This cornbread pairs magnificently with soups, stews, or chili, adding a rustic charm to any meal. We love having it with our Texas Chili or serving it with black eyed peas and collard greens. You can also serve it as a delectable breakfast option, or customize it with a touch of honey or herbs for added dimension. You can even adapt the recipe and toss in a handful of shredded cheddar cheese and diced pickled jalapenos for a spicy version. If you don’t have yogurt, you could swap sour cream or combine the amount of milk and yogurt for buttermilk or kefir.

Health Meets Comfort

Whole Grain Cornbread with Yogurt encapsulates the marriage of healthful eating and beloved comfort food. By making this recipe a kitchen staple, you’ll be able to enjoy the comfort it brings to the table again and again.

A recipe that combines flavors, textures, and health benefits is something to keep on repeat in your monthly meal rotation. It’s more than just a side; it’s a testament to the amalgamation of nourishment and taste.

photo of fresh baked cornbread with a piece cut showing a moist crumb

Whole Grain Cornbread with Yogurt

Made with stone ground cornmeal, soft whole wheat flour, yogurt and butter – this cornbread is a combination of healthy meets comfort. The recipe combines earthy sweetness and tangy butteryness into a moist delectable cornbread. The bread holds up to dipping in your favorite brothy beans or bowl of chili, and crumbles in your mouth. Serve this straight up with honey or as a side to a weeknight meal. This is a quick and easy bread to throw together and you'll be glad you did!
5 from 1 vote
Print Pin Rate
Course: Side Dish
Cuisine: American
Keyword: high fiber, high protein
Prep Time: 25 minutes
Cook Time: 20 minutes
Resting Time: 15 minutes
Total Time: 1 hour
Servings: 9
Calories: 170kcal
Author: juiceofsevenlemons


  • 80 grams soft wheat flour ¾ cup
  • 180 grams stone ground cornmeal 1 cup
  • 7.5 grams baking powder 1½ teaspoons
  • 2.5 grams baking soda ½ teaspoon
  • 3 grams fine sea salt ½ teaspoon
  • 25 grams sugar 2 tablespoons
  • 150 milliliters full-fat yogurt ½ cup
  • 150 milliliters milk ¾ cup
  • 60 milliliters melted butter 4 tablespoons, half stick
  • 2 eggs slightly beaten


  • Preheat the oven to 375°F(220°C) conventional or 350°F(175°C) convection.
  • In a bowl, mix together the flour, cornmeal, baking powder, baking soda, salt, and sugar. Set aside.
  • In a separate bowl, whisk together the buttermilk, and slightly beaten eggs. Add discard if using.
  • Combine the wet mixture with the dry ingredients and stir. The batter should be lumpy.
  • Fold in melted butter.
  • Spread the batter evenly into a lightly greased 8-inch baking dish.
  • Bake for 20-25 minutes conventional or around 15-20 minutes convection until golden brown. Use a toothpick to test the center of the cornbread; it should come out clean.
  • Allow it to cool for about 15 minutes before serving.


Yogurt Substitute: if you don’t have yogurt, you could swap sour cream or combine the amount of milk and yogurt for buttermilk or kefir.
Jalapeno & Cheddar Version: add a handful or two of shredded cheddar and a few tablespoons of diced jalapenos for a cheesy spicy cornbread.
Honey: serve with honey as a sweet treat.


Serving: 55g | Calories: 170kcal | Carbohydrates: 25g | Protein: 6g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 30mg | Sodium: 220mg | Potassium: 110mg | Fiber: 3g | Sugar: 5g | Calcium: 80mg | Iron: 2mg

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