White Yogurt Cornbread

by Kathy Strahs on January 10, 2013 · 16 comments

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Well, this isn’t quite the cornbread we’re used to seeing, is it? White Yogurt Cornbread isn’t quite as exotic as it sounds, but it does have one notable quality that might entice you to give it a try – substantially reduced fat with (mostly) the same cornbread taste.

The “secret” is right in the name: yogurt. Specifically, Greek yogurt, which fans of this blog know I’ve become enamored with lately. I used it to replace the 1/3 cup of oil in the original recipe from the back of the Albers cornmeal package. Did you know 1/3 cup of vegetable oil contains 75 grams of fat? Guess how much fat is in the amount of Greek yogurt recommended to replace it? Just 1 1/2 grams.

Of course, the obvious question is, “But does it still taste good?” The answer is yes! It’s still very moist, still lots of corn flavor. Is it exactly like the original? Well, no – I’d say it’s a touch denser than if you bake it with oil. But just a touch. You’re removing 73.5 grams of fat from this recipe which, divided by 12 servings, comes out to a reduction of more than 6 grams of fat per serving. That tradeoff seems worth it, to me.

By the way, this cornbread is white due to the white corn meal I used – you could certainly make a more traditional golden version with yellow corn meal.

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Chelsea January 10, 2013 at 4:33 PM

I’m loving all the yogurt recipes! I plan to make chilli on Super Bowl Sunday and I always make kids cornbread to go with it so I will have to give this a try!
Chelsea´s last blog post ..What’s New For Kids TV

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Kathy Strahs January 10, 2013 at 4:35 PM

Perfect! I always make cornbread with chili too. :-)

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Tellou January 10, 2013 at 11:44 PM

Love it! In many, many cakes and brioches and other backes I swap butter/oil for Yogurt or light philadelphia. Bakes are as moist as if they were with oil or butter, and it’s much less “expensive” calorie-wise. More recipes are welcome!

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Carolyn January 11, 2013 at 4:28 AM

Yogurt and cornbread…I’d never have thought of that but I bet it makes the cornbread incredibly moist!
Carolyn´s last blog post ..Gluten-Free Cowboy Cookies – Healthy Snacks for Kids

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Sommer@ASpicyPerspective January 11, 2013 at 6:46 AM

Very cool idea. I’ve never thought of such a thing. :)
Sommer@ASpicyPerspective´s last blog post ..Crispy Baked Chicken

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Brian @ A Thought For Food January 12, 2013 at 7:59 AM

Love it! This cornbread looks so fluffy and delicious!
Brian @ A Thought For Food´s last blog post ..Burnt Eggplant with Lemon, Garlic and Pomegranate Seeds

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Alison @ Ingredients, inc. January 13, 2013 at 5:25 PM

cool ideas!!

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Kelly Senyei (Just a Taste) January 22, 2013 at 10:11 AM

How am I just now discovering this other gorgeous blog of yours? You are one seriously talented multi-tasker! Love it!
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Kathy Strahs January 22, 2013 at 10:15 AM

No way, Kelly!! Oh well, it’s a little under the radar, lol. It’ll be 4 years in March!

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pam January 23, 2013 at 4:58 AM

Hi, can I still use normal vanilla/ plain yogurt for this same recipe? And would the measurement still remains the same? Cheers :)

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Kathy Strahs January 23, 2013 at 7:57 AM

Hi Pam, I can’t say for sure as I’ve only ever tried it with Greek yogurt. I’m inclined to think it would be okay to use non-Greek yogurt (definitely worth a try), but I’d use plain rather than vanilla in this cornbread.

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Katie January 24, 2013 at 2:20 PM

This looks like it is right up my alley. I love how easy cornbread is for a busy weeknight, and it’s one of my faves warmed up for breakfast. Great idea to use Greek Yogurt. No only is it lower in fat but it adds a bit of protein too I bet.
Katie´s last blog post ..overnight kale caesar

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Shaina January 25, 2013 at 8:11 PM

I love the idea of putting yogurt in the cornbread.
Shaina´s last blog post ..Cayenne Grilled Steak with Chimichurri Sauce: On Cleaning

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vanillasugarblog January 27, 2013 at 9:02 AM

I love how different and unique this is!
So pretty to look at.
I’ve never tried this!
Would love too!
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Christina February 5, 2013 at 5:48 PM

DE.LIC.IOUS. Wow, is this good!! I made a few substitutions (whole wheat flour, not white; yellow cornmeal, not white; stevia for baking, not sugar). And I made these into muffins instead of a pan (cut down bake time to 18 min). SO GOOD. Thanks for this! Love that it’s practically 0 fat, and I made it 0 sugar!

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