This is a healthier Southern cornbread recipe made with Greek yogurt – moist, yummy and ready in just 25 minutes!
Healthier Southern Cornbread Recipe
Let me begin by saying that this cornbread isn’t sweet. This recipe is for Southern cornbread which is savory – something that’s eaten like bread more than a dessert. Traditional Southern cornbread doesn’t contain any sugar and is mostly made of cornmeal, which makes it an amazing side to bacon, sausages (think big American breakfast), a hearty soup or stew.
Classic Southern cornbread is usually made with buttermilk and cooked in a cast iron skillet with bacon grease. But since this recipe is a healthier version of the classic, I’m using Greek yogurt, less butter and spraying a little vegetable oil in a baking dish. Greek yogurt is a great substitute for high-fat baking ingredients because it’s creamy and retains moisture. I didn’t miss any of the buttermilk nor extra pats of butter in this healthier Southern cornbread recipe. It came out moist, tender and savory – just the way I like it!
You can eat the Southern cornbread on its own or dress it up with a pinch of confectionary sugar and a drizzle of honey (manuka honey is the most nutritious) for a touch of sweetness. It won’t be sweet enough to be served as a dessert but perfect as a French-toast-like treat for brunch!
Other brunch recipes you will love: coconut French toasts, healthy banana bread, crustless quiche with edamame, omelet fried rice (omurice).
Did you like this Healthier Southern Cornbread Recipe? Are there changes you made that you would like to share? Share your tips and recommendations in the comments section below!
Healthier Southern Cornbread Recipe
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This is a healthier Southern cornbread recipe using Greek yogurt. The result is just as delicious and is ready in just 25 minutes!
Author: Pickled Plum - Caroline Phelps
Recipe type: Side, Snack
Cuisine: American, Easy, Quick
Serves: 4-6
Ingredients
- 1 tbsp unsalted butter
- 1 tbsp canola oil (or vegetable oil)
- ¼ cup all purpose flour
- ¾ cup cornmeal
- 1 teaspoon baking powder
- ½ teaspoon kosher salt
- 1 large egg
- ¼ cup water
- ¾ cup Greek yogurt
Instructions
- Preheat oven to 425Fº.
- Lightly spray with oil or butter a 6 or 8-inch baking dish or pan.
- Melt butter in a microwave-safe dish (zap for 10-15 seconds - you'll probably need to do this twice) and let cool to room temperature.
- In a bowl, whisk together all the dry ingredients: flour, cornmeal, baking powder, baking soda and kosher salt.
- In a separate bowl, whisk in egg, water and Greek yogurt. Add melted butter and canola oil while whisking. Add dry mixture and stir until all the ingredients are combined.
- Pour batter into the baking dish and bake for for 18-22 minutes, until cornbread is golden. You can test its doneness by inserting a toothpick in the center - if it comes out clean, your cornbread is ready.
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