Sweet Yogurt Cornbread

Whenever I begin preparing to make a big pot of chili, there is one side dish that always seems to beckon me.  Sitting on the shelf where all my baking ingredients are located; baking powder, baking soda, and of course, cornmeal lightly call to me from inside my pantry.  Ever since I was a little girl, chili in our house was synonymous with cornbread and I intend to keep this tradition alive and thriving.


Although the name of the bread has stayed the same through the years, the style of cornbread I enjoy today is different than the one I grew up eating.  My mom and grandma always preferred a saltier version with a crunchy crust that had been lightly fried in a well-seasoned cast-iron skillet, typically in a thin layer of bacon grease.  My cornbread love though is a sweeter, fluffier version that is baked in the oven instead of fried on top of the stove.  I never even had the almost dessert-like version of cornbread until I started loving and ordering barbecue when we went out to eat at restaurants.  Now, I adore a thick piece of hot cornbread with a tiny touch of butter and a small drizzle of sugary honey.     


When I make cornbread though, I am always searching for a healthier version of the classic recipe I love so much.  There is absolutely nothing wrong with an indulgent piece for those special splurges, but on a random weeknight at home I prefer to keep my cornbread light.  I have experimented quite a bit trying to find the perfect lightened-up cornbread recipe, and I think I may have finally found just that.

[gmc_recipe 721]

Talk to Me!

  • Sweet or Savory: How do you prefer your cornbread?
  • What recipe pair do you always make in your house?  Like cornbread is synonomous with chili, what items do you prefer not to eat without the other?
  • What recipe did you eat growing up that you prefer a different version of today?


  1. yogurt in cornbread?? i’d love to give this a try!! sounds like a simple recipe, too!!

    • HappyWifeHealthyLife says:

      It is really simple! The yogurt keeps the cornbread super moist, plus it cuts down on the fat / calories that usual recipes have when oils and butters are included… 🙂

  2. This looks good! I am not a huge fan of cornbread, but the fiance is, and I am always trying to make healthier options for him! You know, guys eat lots and don’t care about the ingredients! I’ve been doing a great job of sneaking healthy food into recipes and him not being able to tell a difference! 🙂

    • HappyWifeHealthyLife says:

      That is awesome Heather! I do the same thing with my husband and can be quite sneaky at times! 🙂 For example, over the weekend I made White Bean and Turkey Pumpkin Chili for dinner and he forgot there was even pumpkin in it until I reminded him halfway through, lol!

  3. Paula Thompson says:

    This sounds really good. I bet the yogurt makes this really moist. I will try this for sure. Completly opposite to the corn bread I am used to eating. Yum!

    • HappyWifeHealthyLife says:

      Oh for sure! I know how you are about your cornbread, but thanks for being open about trying other kinds too… 🙂 You will have to come over and I will make you some homemade chili and this cornbread recipe!

  4. Ohhh. Love this idea! I bet it makes the cornbread super moist!

    • HappyWifeHealthyLife says:

      Thanks for your comment Tina and for your tweet earlier! Yes, the yogurt makes the cornbread stay moist and replaces the usual oils/ and butters the typical recipes call for! 🙂

  5. MMm I haven’t had cornbread in forever! Great recipe

    • HappyWifeHealthyLife says:

      Thanks Kammie! You’ll have to give it a try. It turned out delicious, plus it was so easy!

  6. Nothing is worse than dry cornbread. Yogurt would definitely make it perfect!

    • HappyWifeHealthyLife says:

      I definitely agree with you! I prefer my cornbread to be moist and cake-like. The yogurt does an awesome job with this and replaces the usual butters/oils most cornbread recipes call for.

    • Lynn Jenkinson says:

      LOL!! You’ve got that right, Angela. When I was around 8 or 9, my grandmother had made some cornbread she intended to use as the base for the dressing to go w/ the turkey. It was a bit dry because she always mixed it w/ eggs, etc. I pulled a piece off and it crumbled just as I was putting it in my mouth. Unfortunately, I also inhaled at the same time. I thought I would NEVER stop coughing. Thanks for bringing back some fond memories of earlier Thanksgivings when our family was more “intact”.

  7. I actually don’t eat cornbread all that often, and I’ve never made it myself! Going to pin this recipe to try sometime!

    • HappyWifeHealthyLife says:

      Thanks Erica, you will have to give it a try! It turns out great, and I tried to keep the number of ingredients needed down. You may even have all the ingredients on hand in your refrigerator and pantry already 😉

  8. I have seen a lot of people using yogurt in baking recipes, but this is the first one for cornbread that I have seen. It sounds beyond delicious! Thanks for sharing :).

    • HappyWifeHealthyLife says:

      Thanks Hannah! I love replacing yogurt in my baked goods, especially banana breads, so I figured why not cornbread too? 🙂

  9. Love with a capital L! 🙂 Now I need to go make myself some chili and cornbread. Yum!

    • HappyWifeHealthyLife says:

      Thanks Kristen! I bet baby Addison would enjoy a little cornbread as well… 😉

  10. Lynn Jenkinson says:

    Your site is great! I love the healthy options to the comfort foods. I would like to just add, that it would be great if you would remind people that if they are going to use corn, soy or canola to please, please buy organic. 90% of the corn products in the U.S. are GMO, as are roughly 80% of all soybean products and canola oil. Thank you, again, for your great ideas!

  11. Kasey says:

    Would it be okay to use more yogurt for this recipe to replace the buttermilk?

    • HappyWifeHealthyLife says:

      Hi Kasey! I think I would probably use almond milk or cow’s milk to replace the buttermilk as opposed to more yogurt. I am thinking the batter would be too thick without a little liquid! 🙂

  12. I made this and had to bake it significantly longer. It didn’t rise like your picture either! Not sure what I did wrong (followed directions/ingredients to a T). Hoping it will still taste good but worried the center will be mush. :-/

    • HappyWifeHealthyLife says:

      Hi Laura! I am so sorry the recipe didn’t work as well for you! I am not sure why it didn’t rise; did you use both baking soda and baking powder? Sometimes the freshness of those ingredients can effect how well a baked good rises also. I like my cornbread a bit denser so I undercook it a little bit around 17 minutes, but I suggest that if the center is still too runny then you can bake it anywhere from 17-22 minutes. If it gets too overcooked though it might become a bit dry. Again, so sorry the recipe did not turn out well for you!


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