Yogurt Corn Bread

The recipe for this moist & scrumptious corn bread comes courtesy of Stonyfield Farm Yogurt Cookbook. Which I received as part of my recent YOGURT PRIZE PACKAGE!!!!! Serve this cornbread warm and it’ll disappear before your very eyes. Served cold it will too, but I prefer it warm. (*wink*)

Serves 9.

SODIUM CONTENT: 34 mg per serving


2 eggs
1/3 c. sugar
1 c. all-purpose flour
2/3 c. cornmeal
2 t. Featherweight sodium-free baking powder (available at Whole Foods and healthyheartmarket.com)
1 t. Ener-G sodium-free baking soda (available at healthyheartmarket.com)
1 c. Stonyfield Organic Fat Free Plain Yogurt
1/4 c. (1/2 stick) unsalted butter, melted and cooled


Preheat the oven to 400 degrees. Lightly grease an 8 or 9-inch square baking pan and set aside.

Beat the eggs and sugar in a mixing bowl. Measure the dry ingredients into another bowl and whisk well to combine. Add the dry ingredients, alternating with the yogurt, to the egg-sugar mixture. Last stir in the melted butter. Pour the batter into the prepared pan. Place pan on middle rack in oven and bake for 25 minutes. Remove from oven and cool briefy before cutting into 9 equal squares and serving. Best served warm. Store any leftovers in an airtight container.

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One Response to Yogurt Corn Bread

  1. Pingback: The Daily Dish » Blog Archive » Chicken, Corn and Black Bean Chili

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