Aged Cheddar and Greek Yogurt Cornbread

Aged Cheddar and Greek Yogurt Cornbread

Serves 8
Meal type Bread
Misc Freezable
Website Adapted from Daily Garnish


  • 3/4 Cups whole wheat flour
  • 1 cup cornmeal
  • 1/2 Tsp kosher salt (plus a pinch)
  • 1/8 Tsp cayenne pepper
  • 1 cup canned corn (drained)
  • 1/4 cup sugar
  • 1/2 Tsp baking soda
  • 1 cup Greek yogurt
  • 1/4 cup almond milk
  • 2 eggs
  • 1/4 cup butter (softened)
  • 3/4 cups aged cheddar cheese (shredded)


This cornbread is great warm fresh out of the oven, but can also be made in advance. Serve with your favourite soup, stew, or chili.


1. In a large bowl combine flour, cornmeal, corn, sugar, baking soda, salt, and cayenne pepper. In a medium bowl combine eggs, yogurt, milk, and butter.
2. Add wet ingredients to dry and stir to combine. Stir in 1/2 cup of the cheese.
3. Spread batter into an 8 x 8 pyrex dish that has been sprayed with cooking spray. Sprinkle the top with the remaining cheese and a pinch of kosher salt. Bake in a 400 degree for about 26 minutes until browned on top and around the edges.