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
280
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
  • 2 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
8g
11%
Sugar
2g
2%
Saturated Fat
2g
8%
Cholesterol
3mg
1%
Carbohydrate, by difference
45g
35%
Protein
8g
17%
Vitamin K (phylloquinone)
2µg
2%
Calcium, Ca
33mg
3%
Choline, total
5mg
1%
Fiber, total dietary
4g
16%
Folate, total
57µg
14%
Iron, Fe
2mg
11%
Magnesium, Mg
41mg
13%
Niacin
2mg
14%
Phosphorus, P
124mg
18%
Selenium, Se
11µg
20%
Sodium, Na
61mg
4%
Water
22g
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.