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.
White Yogurt Cornbread
Adapted from the Corn Bread recipe on the back of the Albers Yellow Corn Meal package
Prep time: 10 minutes | Cook time: 25 minutes | Total time: 35 minutes
Yield: 12 servings
INGREDIENTS:
- 1 cup white corn meal
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 cup milk
- 1/4 cup reduced-fat Greek yogurt
- 1 large egg, lightly beaten
DIRECTIONS:
- Preheat oven to 400°F. Grease 8-inch square baking pan.
- Combine corn meal, flour, sugar, baking powder and salt in medium bowl. Combine milk, yogurt and egg in small bowl; mix well. Add milk mixture to flour mixture; stir just until blended. Pour into prepared pan.
- Bake for 20 to 25 minutes or until wooden pick inserted in center comes out clean. Serve warm.
NOTE: Recipe may be doubled. Use greased 13 x 9-inch baking pan; bake as above.
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!
Perfect! I always make cornbread with chili too. 🙂
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!
Yogurt and cornbread…I’d never have thought of that but I bet it makes the cornbread incredibly moist!
Very cool idea. I’ve never thought of such a thing. 🙂
Love it! This cornbread looks so fluffy and delicious!
cool ideas!!
How am I just now discovering this other gorgeous blog of yours? You are one seriously talented multi-tasker! Love it!
No way, Kelly!! Oh well, it’s a little under the radar, lol. It’ll be 4 years in March!
Hi, can I still use normal vanilla/ plain yogurt for this same recipe? And would the measurement still remains the same? Cheers 🙂
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.
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.
I love the idea of putting yogurt in the cornbread.
I love how different and unique this is!
So pretty to look at.
I’ve never tried this!
Would love too!
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!