Yogurt Cornbread

Yogurt Cornbread


"Cornmeal and whole kernel corn color this loaf a golden color. Yogurt lends it a delightfully sour tang."


3 h 5 m servings 161 cals
Serving size has been adjusted!

Original recipe yields 12 servings



  • Calories:
  • 161 kcal
  • 8%
  • Fat:
  • 2 g
  • 3%
  • Carbs:
  • 30.5g
  • 10%
  • Protein:
  • 5.3 g
  • 11%
  • Cholesterol:
  • < 1 mg
  • < 1%
  • Sodium:
  • 200 mg
  • 8%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Place all ingredients in the bread machine in the order suggested by the manufacturer. Select the basic white bread cycle or the whole grain cycle.
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  1. 11 Ratings


unusual and delightful

This is delicious and moist--very popular at my house. Amy

This was unlike any cornbread I've ever made. It was very dense. Not enough cornmeal or corn for flavor, very plain tasting.

I read the reviews for this before I made it, so I added a little bit more water and used one packet of active dry yeast. It came out quite tasty! My husband really enjoyed it and so did I. I...

Had to debate how many stars to give this. (Really debate - I kept going from 3 to 4 and back.) I made a substitution of defrosted frozen MIXED vegetables for canned corn, and that worked. I ...

Very dense! I wondered if I had added the yeast? The flavor is good. I think the amount of yeast should have been 1 pkg. yeast or possibly 1 T., not 1 tsp. I used agave syrup in place of the...

not the right taste

I made this with greek yogurt I made myself and it was so moist and delicious..I really liked it a lot. I always put corn,onion and jalapenos in my "cornkit" cornbread anyways...sooo good! I lik...

I was wondering about the small amount of yeast and as I started loading up the machine, I realized I never looked at the comments so I made some changes on the fly. I used 2 tsp of yeast which ...