Moist yet fluffy, tender yet sturdy – this cornbread recipe is everything cornbread should be! This simple 8″x8″ pan cornbread is tall, golden, and perfect with a piping hot bowl of vegetarian chili, and mixes together in a single bowl. Easy cornbread perfection!

Break out the butter and honey – it’s time for the most delicious cornbread ever!

stack of Homemade Cornbread on a white plate

Table of Contents

The Story Behind the Recipe

This cornbread recipe is a little different than some of those out there – it’s made without milk or buttermilk, instead bringing in Greek yogurt for a hearty, fluffy, super moist cornbread. Quite honestly, I’ll never go back!

I know there are a lot of cornbread recipes out there but I loved this version so much that I wanted to capture it in all its glory so that I would have a go-to homemade cornbread recipe to refer to in the future. Sometimes my blog posts are selfish, what can I say?!

uncut Homemade Cornbread

Why You’ll Love This Cornbread

  • One bowl prep – Grab a single mixing bowl; that’s all you need.
  • Moist, tender, and just sweet enough – Before I came up with this homemade cornbread recipe, I would honestly reach for box mixes a lot of the time. I knew a box mix would give me a moist and flavorful cornbread, whereas homemade cornbread recipes have had mixed results. So I’m thrilled to have finally cracked the code on a homemade cornbread recipe I love.
ingredients for Homemade Cornbread

Cornbread Recipe Ingredients

  • Flour – I use all-purpose flour for a light cornbread with a tender crumb.
  • Cornmeal – Yellow cornmeal gives us that glorious golden color.
  • Sugar – Yes, a whole 1/2 cup! In my opinion, good cornbread has an element of sweetness that balances the savory. You can absolutely reduce the sugar if you prefer, though.
  • Baking powder & baking soda – Leaveners help the cornbread rise and creates the perfect crumb.
  • Salt – I like to use fine-grain sea salt in my baking. Kosher salt or table salt will work, too.
  • Greek yogurt – I suggest full-fat plain Greek yogurt for a moist, tender cornbread.
  • Vegetable oil – You can sub in canola oil or even melted butter if you prefer.
  • Egg
  • Water 
close up of Homemade Cornbread with butter in chili

Adaptations/Variations

  • Jalapeño cornbread – Add in some diced fresh or pickled jalapeño peppers. A handful of shredded cheddar is a nice touch too.
  • Dairy-free cornbread – Swap a dairy-free plain yogurt for the Greek yogurt.

How to Make Cornbread

  1. Add the dry ingredients to a large mixing bowl and combine.
  2. Add the Greek yogurt, oil, egg, and water. Whisk, focusing at first on the egg to make sure it mixes up well.
  3. Preheat oven to 400°F. Grease an 8×8 baking pan with nonstick spray or vegetable oil. 
  4. To a large mixing bowl, add the flour, cornmeal, sugar, baking powder, baking soda, and salt. Whisk together until combined. 
  5. Add the Greek yogurt, vegetable oil, egg, and water. Whisk the egg yolk first, then the rest of the ingredients, together into the dry ingredients until well-combined.
  6. Spread the batter into an 8×8 pan and bake until golden, springy, and delicious!
step 1 for how to make Homemade Cornbread
how to make Homemade Cornbread - add eggs and greek yogurt
Homemade Cornbread
Homemade Cornbread
Homemade Cornbread

Tips for Success

  • Don’t overmix! Mix the wet and dry ingredients together JUST until combined. If you keep mixing, you risk developing the gluten in the flour which can toughen up your cornbread.
  • Bake JUST until done. Watch it closely and bake just until a toothpick inserted into the center comes out clean. If you overbake, you risk dry cornbread.

I hope this homemade cornbread recipe is a winner for your and your family just like it is for ours! I’m so happy to finally have a go-to cornbread that doesn’t come from a box. Huzzah!

Homemade Cornbread on parchment

Serve Cornbread With …

No ratings yet

Cornbread Recipe

Prep: 10 minutes
Cook: 25 minutes
Total: 35 minutes
Author: Kare
Yield: 9 squares
This moist, just-sweet-enough cornbread is made with Greek yogurt for the perfect texture.
Print Pin Rate

Ingredients

  • 1 cup all-purpose flour (150g)
  • 1 cup yellow cornmeal (175g)
  • 1/2 cup granulated sugar (110g)
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon fine-grain sea salt
  • 1 cup full-fat Greek yogurt
  • 1/3 cup vegetable oil (can sub melted butter)
  • 1 large egg
  • 1/4 cup water

Instructions

  • Preheat oven to 400°F. Grease an 8×8 baking pan with nonstick spray or vegetable oil.
  • To a large mixing bowl, add the flour, cornmeal, sugar, baking powder, baking soda, and salt. Whisk together until combined.
  • Add the Greek yogurt, vegetable oil, egg, and water. Whisk the egg yolk first, then the rest of the ingredients, together into the dry ingredients until well-combined. Do not over-mix.
  • Pour cornbread batter into baking pan and spread gently until even.
  • Bake until golden brown on the top and a toothpick inserted into the center comes out clean, 25-35 minutes.

Notes

Storage and Freezing Notes

Store at room temp tightly wrapped for 3-4 days or freeze for up to 3 months. Thaw at room temp.
 

Nutrition Facts

Serving: 1square, Calories: 182kcal, Carbohydrates: 36g, Protein: 6g, Fat: 2g, Saturated Fat: 0.4g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Trans Fat: 0.003g, Cholesterol: 19mg, Sodium: 491mg, Potassium: 110mg, Fiber: 2g, Sugar: 12g, Vitamin A: 27IU, Calcium: 83mg, Iron: 1mg

Share or save:

This post may contain affiliate links, which means if you click on a link and make a purchase, I may receive a portion of the proceeds. More about this here.