I’ve been doing a lot of baking these days, mostly of the sweet variety. So I thought I’d mix it up today and do something a little more savory. Something cheesy, something crumbly, and something I am most definitely looking forward to making again…
White Cheddar Yogurt Cornbread
Ingredients: (serves 8-10)
- 1 cup yellow cornmeal
- 3/4 cup all-purpose flour
- 1 cup frozen corn kernels
- 1/2 tsp baking soda
- 1/4 cup granulated sugar
- 1/2 tsp + pinch salt
- 1/8 tsp cayenne pepper
- 1 cup Greek yogurt (2%)
- 2 medium eggs
- 1/4 cup Earth Balance
- 1/4 cup unsweetened almond milk
- 3/4 cup shredded white cheddar (or other) cheese
To Prepare: I made this delicious cornbread in my handy dandy cast-iron skillet. It’s something I don’t pull out very often, but every time I do I think, “I should use this more often.”
If you don’t have cast-iron, you should get some. But you can also make this cornbread in a square baking dish in the meantime. Start by pre-heating the oven t0 400 degrees. Then combine the cornmeal, flour, corn kernels, baking soda, sugar, and 1/2 tsp salt in a large mixing bowl.
Don’t forget to sprinkle on the cayenne, too! It gives a really subtle but wonderful kick to the final product.
In a separate bowl, combine Greek yogurt, 2 eggs, almond milk, and Earth Balance (or butter).
Finally, pick your favorite cheese and get to shredding! I highly recommend freshly shredded cheese for this (not the bagged kind) because it melts and tastes so much better!
I used my favorite Beecher’s aged white cheddar, but you can use whatever cheese you prefer – the possibilities are endless!
Mix the wet ingredients into the dry, and then fold in almost all of the cheese, reserving just a bit to the side. Spread the batter into your greased skillet, and sprinkle the remaining cheese on top. Before you pop it in the oven, sprinkle the top with a tiny extra pinch of salt!
Bake for 25-30 minutes or until golden brown.
Perrrrrfection.
I love how the whole corn kernels add some texture and crunch to this super moist and fluffy cornbread.
Paired with tomato soup, for a delightful lunch in the Seattle sun.
This cornbread is definitely much more savory than sweet, and I love the moisture that the Greek yogurt gives to each bite.
I can’t wait to make this again and try different varieties of cheeses and options for pairings. Butternut squash and black bean chili, anyone?
I have a feeling this will not be lasting long in our house.
Enjoy!
52 Comments so far
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We had cornbread with dinner last night too!
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I love cornbread that actually has chunks of corn in it! And the white cheddar puts it over the top!
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YUM I love all forms of cornbread. This makes me crave some for dinner.
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Looks delicious!! I love cornbread, which is a problem for someone who can’t eat corn or corn products.
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Ah, this looks fantastic! I totally agree about shredding your own cheese…soooo much better.
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Cornbread is amazing in general, and this sounds fanTASTic.
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Yum! This would be so perfect with chili!
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YUM! This looks really really good!
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I love cornbread with corn kernels in it!!
Did you have any problems with the ridges in your grill pan causing the cornbread to stick? The only cast iron I have is a grill pan like yours, and I’ve avoided making cornbread (or other baked goods) in it because of the ridges. Your cornbread looks great, so I should give it a try!
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jen Reply:
May 26th, 2011 at 8:01 pm
do you use the pan alot if it sticks it means your pan needs patina more, if its got a good patina it should not stick. thats what my cast iron for dummys book said, but I use mine for camping more since I don’t have a gas stove and can only use it in the oven.
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Rachel (Olalliberry) Reply:
May 26th, 2011 at 8:08 pm
Good to know. I’ve only had the pan for a few months and haven’t used it much yet. I’ll be sure to grease it up well if I decide to make cornbread with it!!
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I’ve always been slightly intimidated by making my own cornbread.. this seriously looks so delicious though. Time to get over it.
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That bread looks awesome!! Love all of the cheese involved – fab!
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Ooh, I love cornbread! I have these ingredients too!
I made the banana blueberry muffins and they were a huge hit! I used blackberries instead and they came out great! My roommate raved about them. :-)
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Funny story about cornbread. My hubby was attempting to make vanilla cupcakes but he used cornmeal by accident. Needless to say the “cupcakes” tasted like crap, BUT the “cornbread” was delish. I like my cornbread a bit sweet, so they turned out perfect to me ;) I’d call that a happy mistake.
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mmmm…. cheddar and cornbread together? Perfection :)
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I’m the only one who likes cornbread in my family, so this dish will be ALL MINE! I’m making this tomorrow!
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Cornbread is my major weakness. This looks great!
Quick question: any reason you cook with Earth Balance and almond milk? Does it make a better end product?
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I’ve been craving cornbread forever! I love it with chili – it’s the perfect rainy day meal (which you might have more of now that you are in Seattle!).
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That looks delicious! I’ve never made homemade cornbread before. I’d like to try it.
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Yum!
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Oooh, looks amazing. I LOVE cornbread and the addition of the cheese sounds delish.
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Love the addition of the Greek yogurt! The end product looks so moist and light, not dense and heavy like I usually expect from cornbread. Thanks for the recipe :)
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Oh wow this looks so tasty! I love cornbread, and I especially love when it has real corn kernels inside. Glad to see another recipe!
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I will have to give this recipe to my dad-they all are very non-vegan lol
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This looks amazing! That’s three of my favorite things combined into one dish. I can’t wait to give it a try.
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Wow! Looks amazing! I love the idea of adding cheddar to cornbread! Delicious!
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Oh my yes! That sounds absolutely fantastic and I must have it in my life.
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I have a super fondness of cornbread. And using yogurt in baked goods. This looks SO good.
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I love anything with white cheddar. I usually make cornbread on the sweet side but I’d love to try it savory, this looks fantastic!
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I love cornbread, especially made in a cast iron pan. It gives it such a great crust!
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Yum! How do you think it would work using flax eggs instead of regular? I know in other baked goods they work, but wasn’t sure with the corn bread…
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I’ve never really thought about buying a cast iron pan before. Why do you like it so much?
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Leah Reply:
May 27th, 2011 at 11:10 am
I love my Le Cruset pans (they are coated cast iron). I can’t imagine my kitchen without them. They gov from stove top to oven and last a lifetime. My Mom still has hers from the 70s!
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Delicious! Nothing like cornbread and nothing like good, sharp cheddar! I can’t wait to make this soon!
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I’ll send you my address and you can mail me some okay? Okay ;) !
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yummy, sounds delicious. especially with some tomato bisque…
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That looks delicious! I love how you always use “whole” ingredients instead of processed items or pre-shredded stuff. Sometimes a little extra work pays off immensely in the end.
Not to mention I totally checked out that soup and I’m guessing it’s Trader Joe’s tomato soup, yummmmmmm!!! It’s rain season here in NY so this is a wonderful meal for this time of year.
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WOW…I need to make this today! An excellent use of Beechers cheese. I hope you have made a grilled cheese with it already and then dipped it in tomato soup…yumm!
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Oh man…the texture of this looks fantastic!!! I LOVE cornbread!!! :)
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oh, I am so trying that! Yum!
So I love pumpkin bread, but the current recipe I have is way too high in sugar and a bit high in fat. Do you have any recco’s for what I can replace the sugar and fat with?
Here is the recipe:
15
oz canned pumpkin
4
eggs
1
c. vegetable oil
2/3
c. water
2
c. white sugar
2 1/2
c. all purpose flour
1
c. whole wheat flour
1/4
c. nutritional yeast
2
tsp baking soda
1 1/2
tsp salt
1
tsp cinnamon
1
tsp nutmeg
1
tsp cloves
1
tsp ginger
1/4
c. currants
1/4
c. Chia Seed
Directions
Mix wet ingredients (whisk), and dry ingredients (whisk) separately, then combine and stir until just combined, pour into three 5×7 pans. Bake at 350 degrees F until a skewer comes out clean (~45-60min).
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I just made a version of this last night.. subbed a few things, the major one being masa harina (corn flour with a hint of lime!) instead of AP flour because I didn’t have any and I’ve had major disasters subbing WW or Spelt flour in cornbread in the past.
I can not WAIT to eat more of it today with my lunch!
Thank you for posting this recipe! :)
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Emily Malone Reply:
June 3rd, 2011 at 2:59 pm
Sounds like great subs! Glad you liked it!
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Made this tonight and it was amazing!!
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Made this tonight to distract my hubby from his meat free meal and it worked like a charm :-) (I try to throw a couple of meat free meals in each week). Great job!!
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Just tried this recipe to bring for a potluck, and I I’m so pleased with the result. Thanks, Emily!
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If I leave out the cheese (because of an allergy), will that affect the way it bakes (other than missing out on the delicious cheese!!)?
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[...] recipe (in case you’re not vegan/gf my old go-to cornbread recipe is Daily Garnish’s White Cheddar Yogurt Cornbread and it’s soooo [...]
Emily, I stumbled across your blog last night when I was looking for a yogurt cornbread recipe online. It was FANTASTIC! My husband and I are both avid cooks, and are also from Seattle! I am going to keep checking back for more. I love you blog and postitive outlook on life, health, cooking and family!
[Reply]
[...] Recipe adapted from Daily Garnish [...]
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