Yogurt Cornbread

Yogurt Cornbread

Inspired by my black-eyed pea salsa, I decided to make this yogurt cornbread. This is a nice moist and easy-to-make cornbread, with a bit of a kick because of the addition of jalapeño peppers.

Yogurt CornbreadYogurt Cornbread
Recipe by
Published on August 25, 2010

Easy, light and moist cornbread with a little jalapeño kick

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  • 1 cup yellow cornmeal
  • 1 cup unbleached white flour or light spelt flour
  • 2 tablespoons sugar
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon baking soda
  • 1 jalapeño, seeded and finely chopped
  • pinch of ground cayenne
  • 2 large eggs
  • 1/4 cup buttermilk
  • 1 1/4 cups plain whole fat yogurt
  • 4 tablespoons unsalted butter, melted
  • Generously butter an 8-inch round cake pan and set aside. Preheat an oven to 425°.

  • Combine the cornmeal, flour, sugar, salt, baking soda, jalapeño and cayenne in a large bowl. Make a well in the center of the bowl.

  • In a small bowl, whisk together the eggs, buttermilk, yogurt and butter. Pour into the dry ingredients and stir until just combined.

  • Transfer the mixture to the prepared pan and bake or 20 to 25 minutes until golden brown and a cake tester comes out clean when inserted into the middle of the bread. Let sit for 15 minutes and cut into wedges and serve.

Makes 8 servings

Yogurt Cornbread

More cornbread recipes from Lisa's Vegetarian Kitchen:
Classic Cornbread
Cornbread with Black Olives and Jalapeno Peppers
Jalapeno Cornbread

On the top of the reading stack: Encounter by Milan Kundera

Audio Accompaniment: relative silence


Suman Singh said...

Bread looks so soft, spongy and delectable..would love to try this some time..thanks for sharing!

Unknown said...

I like cornbread, but never tried at home, so thanks for the recipe.

The Food Hunter said...

Love corn bread. This sounds like a great recipe

notyet100 said...

looks son delicious,..

CurryLeaf said...

I too prefer jalapenos in cornbread.Excellent Lisa

Sweet Artichoke said...

This cornbread looks delicious and tasty! I like using cornmeal, which I find much lighter to digest than wheat! I will be trying this one soon! :-)

AMY-of-all-trades said...

Yummy yummy! Scrumptious recipe, Lisa!



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Johanna GGG said...

mmmm yoghurt in cornbread sounds delicious - must be lovely and moist

Carolyn said...

Baking this in a cast iron skillet in a tablespoon or so of butter or ghee will make it even more scrumptious!

eatme_delicious said...

I looove cornbread and love that this one has yogurt in it! The jalapenos are a great addition too.