Cornbread

Cornbread
Staff Writer

Chobani

Put aside your traditional cornbread recipe for a minute and try this easy, flavorful, and moist recipe from Chobani yogurt. The company adds their plain yogurt to the batter for a unique taste and texture. 

 

Click here to see more recipes that use Greek yogurt.

10
Servings
258
Calories Per Serving
Deliver Ingredients

Ingredients

  • 1  Cup  Greek yogurt, such as Plain 2% Chobani Greek yogurt
  • 1 1/2  Cup  yellow cornmeal
  • 1  Cup  all-purpose flour
  • 2  Tablespoons  sugar
  • 1 1/2  Teaspoon  baking powder
  • 1  Teaspoon  kosher salt
  • large eggs
  • 4  Tablespoons  unsalted butter, melted
  • 2  Tablespoons  canola oil

Directions

Preheat the oven to 400 degrees. Mix the cornmeal, flour, sugar, baking powder, and salt in a large bowl.

Whisk together the eggs, yogurt, butter, and oil and stir into the cornmeal mixture.

Scrape the batter into a greased 8-inch baking dish and bake until a toothpick inserted into the center comes out clean, about 20-25 minutes. Cool completely before slicing. 

Nutritional Facts

Total Fat
10g
14%
Sugar
3g
3%
Saturated Fat
2g
8%
Carbohydrate, by difference
36g
28%
Protein
7g
15%
Vitamin K (phylloquinone)
4µg
4%
Calcium, Ca
79mg
8%
Choline, total
3mg
1%
Fiber, total dietary
4g
16%
Folate, total
21µg
5%
Iron, Fe
2mg
11%
Magnesium, Mg
56mg
18%
Niacin
1mg
7%
Phosphorus, P
159mg
23%
Selenium, Se
6µg
11%
Sodium, Na
217mg
14%
Water
29g
1%
Zinc, Zn
1mg
13%

Cornbread Shopping Tip

Be sure to purchase the correct flour a recipe calls for – flours differ in gluten or protein content, making each suited for specific tasks.

Cornbread Cooking Tip

Insert a toothpick into the center of cakes, bar cookies, and quick breads to test for doneness – it should come out clean or only have a few crumbs clinging to it.