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Whole Grain Cornbread Recipe Using Yogurt
Few items evoke warmth and nostalgia like a perfect piece of cornbread in the realm of comfort food. This Whole Grain Cornbread with Yogurt brings an extra layer of healthful goodness to the table while keeping its sweet, buttery disposition. I love pairing this cornbread with a good Texas-style chili, black-eyed peas, braised greens, or on its own as an afternoon snack. The smell that fills the kitchen while this cornbread bakes is a wonderful treat!
Simple Ingredients, Big Impact
This whole-grain cornbread uses basic pantry staples like cornmeal, baking powder, salt, and the star ingredient, yogurt. It is a recipe that champions simplicity. The straightforward process works with busy schedules, allowing for a homemade delight that’s convenient and packed with nourishment.
My grandmother made her cornbread without a recipe. She threw in pinches and handfuls of ingredients and the cornbread was great. This recipe allows you to throw the ingredients into a bowl, mix, and bake and you get a quick bread in less than an hour. To save time, I’ve made this whole-grain cornbread recipe numerous times in one bowl instead of two. It truly is a no-fail recipe.
Why Use Whole Grains in Cornbread?
Crafted with whole-grain flour, this cornbread recipe removes refined flour. This whole grain cornbread offers a boost in fiber, essential nutrients, and a deeper, richer flavor profile. This recipe maximizes health benefits without compromising on taste or texture.
Since cornmeal has a grainy texture, pairing another whole grain with it mimics its chewsome characteristics. While I have fond memories of the cake-like Jiffy Cornbread I ate in childhood, I think my whole grain cornbread with yogurt recipe brings more flavor to the table.
I chose soft wheat flour as it has less gluten than other whole wheat flour. Soft wheat is known for its use in pastries. The soft wheat keeps the cornbread moist and fluffy and adds a subtle earthy, wheat depth of flavor. Soft wheat is my go-to flour when baking desserts, pastries, and sweet-style bread. It’s the perfect way to add whole grain without compromising texture.
Yogurt in Cornbread
The addition of yogurt enriches the cornbread, enhancing its moistness and upping the nutritional profile. Packed with protein and calcium, yogurt adds a tangy note and ensures a tender crumb. The combination of whole-grain flour and yogurt produces a delightful texture and flavor. The yogurt and wheat marry well with the buttery-rich flavor.
Ways to Adapt Whole Grain Cornbread with Yogurt
Pair this cornbread with soups, stews, or chili, to add a rustic charm to any meal. We love having it with our Texas Chili or serving it with black-eyed peas and collard greens. Toss a handful of shredded cheddar cheese and diced pickled jalapenos into the batter for a spicy version to pair with chili or barbeque.
You can also serve it as a delectable breakfast option and customize it with a touch of honey or herbs for added dimension.
As far as ingredients, if you don’t have yogurt, swap sour cream. Or instead of yogurt and milk use buttermilk or kefir. If you do not have whole wheat pastry flour (soft wheat), by all means, use all-purpose! You can also mix all-purpose and regular wheat to achieve whole-grain cornbread benefits.
Health Meets Comfort
Making cornbread with whole grains and yogurt marries healthful eating and 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.
This recipe combines flavors, textures, and health benefits. It’s more than just a side; it’s a testament to the amalgamation of nourishment and taste.
This recipe is also great during holidays. Make an extra and use it for cornbread dressing!
Whole Grain Cornbread with Yogurt
Ingredients
- 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 cane 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
Instructions
- 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.
