One-Bowl Cornbread
Moist yet fluffy, tender yet sturdy – this cornbread recipe is everything cornbread should be! This simple 8″x8″ pan cornbread is tall, golden, and perfect with a piping hot bowl of vegetarian chili, and mixes together in a single bowl. Easy cornbread perfection!
Break out the butter and honey – it’s time for the most delicious cornbread ever!
Table of Contents
Why You’ll Love This Cornbread
Jump to the Full, Printable Recipe
The Story Behind the Recipe
This cornbread recipe is a little different than some of those out there – it’s made without milk or buttermilk, instead bringing in Greek yogurt for a hearty, fluffy, super moist cornbread. Quite honestly, I’ll never go back!
I know there are a lot of cornbread recipes out there but I loved this version so much that I wanted to capture it in all its glory so that I would have a go-to homemade cornbread recipe to refer to in the future. Sometimes my blog posts are selfish, what can I say?!
Why You’ll Love This Cornbread
One bowl prep – Grab a single mixing bowl; that’s all you need.
Moist, tender, and just sweet enough – Before I came up with this homemade cornbread recipe, I would honestly reach for box mixes a lot of the time. I knew a box mix would give me a moist and flavorful cornbread, whereas homemade cornbread recipes have had mixed results. So I’m thrilled to have finally cracked the code on a homemade cornbread recipe I love.
Cornbread Recipe Ingredients
Flour – I use all-purpose flour for a light cornbread with a tender crumb.
Cornmeal – Yellow cornmeal gives us that glorious golden color.
Sugar – Yes, a whole 1/2 cup! In my opinion, good cornbread has an element of sweetness that balances the savory. You can absolutely reduce the sugar if you prefer, though.
Baking powder & baking soda – Leaveners help the cornbread rise and creates the perfect crumb.
Salt – I like to use fine-grain sea salt in my baking. Kosher salt or table salt will work, too.
Greek yogurt – I suggest full-fat plain Greek yogurt for a moist, tender cornbread.
Vegetable oil – You can sub in canola oil or even melted butter if you prefer.
Egg
Water
Adaptations/Variations
Jalapeño cornbread – Add in some diced fresh or pickled jalapeño peppers. A handful of shredded cheddar is a nice touch too.
Dairy-free cornbread – Swap a dairy-free plain yogurt for the Greek yogurt.
How to Make Cornbread
Add the dry ingredients to a large mixing bowl and combine.
Add the Greek yogurt, oil, egg, and water. Whisk, focusing at first on the egg to make sure it mixes up well.
Preheat oven to 400°F. Grease an 8×8 baking pan with nonstick spray or vegetable oil.
To a large mixing bowl, add the flour, cornmeal, sugar, baking powder, baking soda, and salt. Whisk together until combined.
Add the Greek yogurt, vegetable oil, egg, and water. Whisk the egg yolk first, then the rest of the ingredients, together into the dry ingredients until well-combined.
Spread the batter into an 8×8 pan and bake until golden, springy, and delicious!
Tips for Success
Don’t overmix! Mix the wet and dry ingredients together JUST until combined. If you keep mixing, you risk developing the gluten in the flour which can toughen up your cornbread.
Bake JUST until done. Watch it closely and bake just until a toothpick inserted into the center comes out clean. If you overbake, you risk dry cornbread.
I hope this homemade cornbread recipe is a winner for your and your family just like it is for ours! I’m so happy to finally have a go-to cornbread that doesn’t come from a box. Huzzah!
Serve Cornbread With …
Chili! Try this 5-Bean Chili, White Bean Vegetarian Chili, or Black Bean Veggie Chili.
Hoppin’ John – a spicy black-eyed pea stew that’s especially popular around New Year’s.
Or use it in the most amazing cornbread stuffing recipe!
Cornbread Recipe
Ingredients
Instructions
Notes
Storage and Freezing Notes
Store at room temp tightly wrapped for 3-4 days or freeze for up to 3 months. Thaw at room temp.
Nutrition
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