Yogurt Cornbread


  • 2 eggs
  • 1/4 cup sugar
  • 1 cup unbleached all-purpose flour
  • 2 tsps. baking powder
  • 1/2 tsp. baking soda
  • 2/3 cup cornmeal
  • 1/2 tsp. salt
  • 1 cup Brown Cow whole milk plain yogurt
  • 1/4 cup butter, melted


Preheat oven to 400°. Beat the eggs, add the sugar, and mix well. Whisk the flour, baking powder, soda, cornmeal, and salt together. Add the dry ingredients alternately with the yogurt to the egg-sugar mixture. Stir in the cooled butter. Bake in a greased 10-inch cast-iron skillet for 25 minutes, watching closely after the first 15 minutes to make sure it doesn't burn. Makes 8 servings.

Brown Cow Farm (September 2001)

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