Cornbread is a staple around our house. Is there anything better than a great big bowl of chili with a hunk of cornbread on a cool fall day? I definitely don’t think so! I appreciate all different kinds of cornbread but I make this Greek Yogurt Cornbread most often.
I’m also always looking for a way to use less eggs. When the weather gets cold our eggs seem to slow down as well. This is totally normal but we find ourselves having to adapt to having less of them around. For me, that means I have to adapt my baking. A lot of cornbread recipes call for a lot of eggs. I use a lot of different subs in recipes but greek yogurt is one of my favorite ones. Out of all the things that we can put into cornbread as a sub this has been the best that I have found. It’s sweet and dense without being completely dry and mealy. It’s a good balance because it does still use eggs to help with the consistency but only two of them versus the four that other recipes used.
The greek yogurt also doubles as a moisture element. Instead of using a ton of butter or oil I can use this greek yogurt. I also don’t keep a lot of butter on hand. I love using butter, honestly, but the price just continues to go up. One of these days I’m going to get a milk cow and make this whole problem go away!
The Butter Dilemma
I still struggle with the modern view that “butter is not healthy for us.” Deep down, I know that is not true. I know that it definitely isn’t the butter that has caused an obesity problem in our nation. It’s all of the other things in the processed foods, the saturated fats, the trans fats, etc. I grew up in a day and age where the media has been trying to fool us and tell us what is healthy for us. Instead of telling us to just eat whole foods they tried to push us into quick and easy. As I adapt back to the homesteading way of life I find that I often have to keep shifting my mindset with it. I have to remind myself that eating homemade bread isn’t bad. Eating butter isn’t bad. Obviously, I still can’t eat it in excess because that does still cause the obesity problem. However, I need to get into the mindset that I can cook with butter for dinner and it’s not going to make me gain 10 pounds. Greek yogurt was a scapegoat for me. It’s something that I’ve deemed healthy and if I can use it to make good food, it’s a win-win in my book.
Greek Yogurt Cornbread Ingredients
1 cup flour
1 cup cornmeal
¼ cup sugar
1 tsp baking soda
¾ tsp salt
1 cup greek yogurt
Preheat oven to 400. Grease 8×8 pan (I think mine is slightly larger than this and it still makes a thick loaf). Mix dry ingredients. Add yogurt and eggs. Pour into pan. Bake 20-25 minutes until golden brown.
Tips and Tricks for Greek Yogurt Cornbread
Now, y’all know I’m going to give you my own version/tips/tricks. I mix it all together at once. I put everything in the bowl and then mix. It will be a thick dough. When I say “pour into the pan” I really mean use your spoon or spatula to get it into the pan and spread it out. My batter is not pourable. It would plop out of the bowl as a glob in the pan. Don’t worry that it will be too dry if yours is this way too. Mine turns out perfectly moist every single time.
The other thing that you can do with this is to add honey as your sweetener rather than sugar. I would honestly had a little bit more if you go this route. More like ½ cup of honey should do it. I think ¼ cup of sugar is just perfect. This is another one of those things that we are eating too much of as a society. I make sure that the sugar we use is organic cane sugar though to make it as good as possible for us. I also don’t think that ¼ cup of sugar is that much for cornbread. There are others that called for way more than this so it’s on the lower end but still sweet enough for us.
I order all of my dry ingredients through Azure Standard, per usual. I honestly think that their coarse cornmeal makes this recipe taste even better than a fine cornmeal. It just makes it a little bit more dense and gives it a little bit of a crunch too.
Tuck this one away for the fall weather and get cozied up by the fire with a piece of cornbread!
Greek Yogurt Cornbread
- 1 cup Flour
- 1 cup Cornmeal
- 1/4 cup Sugar
- 2 Eggs
- 1 tsp Baking Soda
- 3/4 tsp Salt
- 1 cup Greek Yogurt
- Preheat oven to 400.
- Mix all ingredients together.
- Grease 8×8 pan.
- Spread the mixture in the pan.
- Bake 20-25 minutes until golden brown.