Protein-Rich Yogurt Cornbread Recipe

This isn’t your average cornbread.

With twice as much protein as normal cornbread, just enough sugar to feel indulgent (but not dessert-like), it lands squarely in the middle of the cornbread spectrum: Not savory enough for hardcore Southern purists. Too tangy to be a dessert bread. The yogurt adds moisture and balance, making this recipe as welcome alongside a bowl of chili as it is next to a pat of honeyed butter. Satisfying, protein-rich, and comforting without tipping into sugar overload, this is the kind of everyday bake that feels like a win.

Ingredients (Serves 8)

• 1 cup organic yellow cornmeal
  
• 1 cup organic all-purpose flour
  
• ⅓ cup organic sugar (just enough to balance the tang)
  
• 1 tsp baking powder
  
• 1 tsp baking soda
  
• 2 large eggs
  
• 1¼ cups plain organic (unsweetened) yogurt
  
• ¼ cup (½ stick) butter, melted and cooled

Instructions

1. Preheat your oven to 375°F.
   
2. In a large bowl, whisk together the cornmeal, flour, sugar, a dash of salt, baking powder, and baking soda.
   
3. In a separate bowl, whisk the eggs into the yogurt, then stir in the melted butter.
   
4. Combine wet and dry ingredients and stir gently until just mixed. Don’t overmix.
   
5. Grease your skillet or muffin tin. Pour in the batter.
   
6. Bake for 20–22 minutes, or until golden and a toothpick comes out clean.
   
7. Cool slightly, slice generously, and serve warm with salted butter, honey, or alongside something spicy like chili.
   

Nutrition per serving: 253 calories, 5.5g protein, 8.7g fat, 38g carbs, and 1.25g fiber