Whole Grain Cornbread with Yogurt

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

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

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Course: Side Dish

Cuisine: American

Keyword: high fiber, high protein

Prep Time: 25

Cook Time: 20

Resting Time: 15

Total Time: 1

Servings:

Calories: 170kcal

Author: juiceofsevenlemons

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.

Notes

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.

Nutrition