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Greek Yogurt Cornbread


You may notice a slight difference in these pictures from what I normally post.


I’m a magician! No, not really. My dad, along with being a generally awesome person, happens to be a professional photographer! It’s true. And my mom is a professional baker/all-around great cook. The two of them, knowing that I have zero time for blogging with the bar exam around the corner, agreed to help me out with a post for this weekend.

Recently Chobani was generous enough to send me some of their Greek yogurt to play around with in the kitchen. So nice of them! You know how I feel about cooking with greek yogurt!


(Not a company photo–my dad took these, too!) They sent awesomely huge tubs of their vanilla and plain yogurt flavors. Perfect for pretty much any kind of cooking and baking that you can think of.


Since it might take me a while to get back into my normal kitchen exploits, I told my family (they live about 20 minutes away) to please enjoy the yogurt in the meantime. And enjoy it they have! My mom made some greek yogurt pancakes subbing in the yogurt and some milk where she would typically use buttermilk. She said everyone loved them! And she also made some amazing looking cornbread, again using Chobani as a sub for buttermilk, that was equally successful. My mouth started to water when my dad sent me these pictures!



Here’s the recipe, courtesy of my mom!

Greek Yogurt Cornbread

by Lauren

Prep Time: 10 minutes

Cook Time: 25 minutes

Keywords: quick bread side snack Southern


Ingredients (serves 6)

    Dry ingredients

    • 1 heaping cup all-purpose flour
    • 1 heaping cup cornmeal
    • 2 tsp. baking powder
    • 1/2 tsp. baking soda
    • 1 tsp. salt
    • 1/4 cup sugar

    Wet ingredients

    • 2 eggs
    • 1 stick melted butter
    • 1 cup Greek yogurt
    • 1 cup whole milk


    Preheat oven to 400 degrees.

    In a large bowl, stir together the dry ingredients until incorporated.

    In a separate small bowl, whisk together the wet ingredients until they’re completely combined.

    Pour the wet ingredients into the dry and stir together, just until incorporated (don’t overmix!).

    Bake in a greased skillet or pie pan in the preheated oven for about 20 minutes, or until a toothpick inserted into the center comes out clean.

    Cool for at least 20 minutes before slicing and serving.


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    My family loved the bread so I can’t wait to try it. I usually use greek yogurt as a substitute for sour cream, but my mom is so smart using it in place of buttermilk. The possibilities are endless! There will be more greek yogurt recipes to come.


    Thanks to my parents for helping me with this post! I’m hoping to convince them to partner up with me on a more long-term basis.

    Thanks to Chobani for the generous package–we love your yogurt!

    And as always, thank you for reading.

    See you after the bar exam.


    Disclaimer: I received the above products for free from Chobani. All opinions are my own (and my family’s! :) ).

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    { 4 comments… add one }

    • Paola July 28, 2013, 5:34 am

      Hi Lauren, I was looking for a healthy yogurt pound cake and I tried yours some 10 days ago. It’s the BEST. I just wanted to let you know. And now that I read you’re having your bar exam pretty soon I want to wish you all the best. I’ll be back to check you lovely blog more regularly now!
      Ciao from Positano, Italy.

    • NaturesComplete August 1, 2013, 6:39 pm

      That looks delicious. And good luck on the bar exam!
      NaturesComplete recently posted…Bump Set SpikeMy Profile

    • rory August 24, 2013, 12:53 pm

      Your place can be valueble for me. Many thanks!

    • Deb Baldwin January 15, 2014, 8:32 pm

      Terrific recipe! I used lemon yogurt in the recipe and kept everything else the same. We live in the mountains and sometimes the baking doesn’t work out very well. But this was great! I will tell others. Thanks!

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