The Secret 3 Ingredient Cornbread Recipe You’ll Wish You Knew Sooner
Cornbread sounds easy, right? But then you end up with a dry brick or something that tastes like sweet sawdust.
That’s the problem.
Most folks overcomplicate it, or they underthink it. Either way, it’s disappointing.
And when you’re standing there with a pot of chili or a skillet of greens and nothing to sop it up with, that’s when it hits.
You need a cornbread recipe that just works.
Fast.
No fuss. Minimal mess.
That’s where this 3 ingredient cornbread recipe comes in. It’s simple, it’s hearty, and it’s shockingly good.
We’ve tried all the versions out there. This one nails it.
What Is 3 Ingredient Cornbread and Why Everyone’s Talking About It
Let’s be honest. Three ingredients sounds like a joke.
Like, how good can it be?
Turns out, very.
You don’t need flour, baking powder, or ten spices to make good cornbread. What you need is balance: moisture, lift, and that golden corn bite.
Self-rising cornmeal brings the structure and seasoning.
Full-fat yogurt gives you the fat and tang.
One egg binds it together and keeps it tender.
That’s it. That’s the whole thing.
Use a hot skillet. That’s the other secret. The crust gets crispy. The inside stays soft. It’s like grandma used to make – without the measuring drama.
The Only 3 Ingredients You Really Need
Self-Rising Cornmeal
This is not regular cornmeal. It already has baking powder and salt mixed in. It saves time and makes this work.
If you can’t find it, mix 2 cups of cornmeal with 1 tbsp baking powder and 1/2 tsp salt.
Plain Full-Fat Yogurt
We love this over buttermilk. It makes the batter rich and moist. You can also use Greek yogurt, just add a splash of water to thin it out. Want it dairy-free? Try plain unsweetened coconut yogurt.
Egg
Just one. It gives the cornbread body and holds it together. Without it, you’d get a crumbly mess.
Nutritional Info: What You’re Really Eating
Per serving (based on 8 slices):
- Calories: ~190
- Fat: 6g
- Protein: 5g
- Carbs: 30g
- Fiber: 2g
- Sugar: 2g
Cornbread isn’t diet food, but this version is lighter than most. No oil or butter in the batter. The yogurt does that job.
What If I Don’t Have One of the Ingredients?
That’s the beauty. You’ve got options.
- No Yogurt? Use buttermilk or even sour cream. If using milk, add 1 tsp of vinegar or lemon juice.
- No Egg? Try a flax egg (1 tbsp ground flaxseed + 3 tbsp water). Works like a charm.
- No Self-Rising Cornmeal? Mix your own with regular cornmeal, baking powder, and salt.
This recipe plays nice with what’s in your fridge.
Step-by-Step Instructions (And Why Each Step Matters)
Step 1: Preheat the Oven to 400°F
Heat matters. A hot oven plus a hot pan equals that crispy bottom everyone loves.
Step 2: Heat Your Skillet
Put it in the oven with a pat of butter. This is how you get that sizzle when the batter hits. It makes a difference.
Step 3: Mix the Batter
Stir together 2 cups of self-rising cornmeal, 1 egg, and 1 cup of full-fat yogurt. Don’t overmix. It should be thicker than pancake batter. Add a splash of water if needed.
Step 4: Bake
Pour the batter into the hot skillet. Bake for 20-25 minutes. Toothpick should come out clean. Edges should be golden.
Step 5: Cool and Slice
Let it sit 5-10 minutes. It finishes cooking as it cools. Then slice it into wedges and serve.
Cast Iron or Not? Here’s the Deal
Cast iron makes magic happen.
The heat holds steady and creates that crunchy bottom.
But if you don’t have one, use a glass or metal 9-inch baking dish.
Just make sure it’s hot before the batter goes in.
Add-Ins That Work (And a Few That Don’t)
Want to zhuzh it up? You can.
Add These:
- A handful of shredded cheddar
- 1/2 cup canned corn (drained)
- 1 tbsp chopped jalapeños
Skip These:
- Sugar (makes it gummy)
- Olive oil (throws off the balance)
- Applesauce (just no)
Can I Make It Ahead of Time?
Sure can. Let it cool, then wrap in foil.
Keeps on the counter for 2 days or in the fridge for 5. Reheat in a toaster oven or hot skillet. Still good.
Why This Recipe Works (Better Than the Rest)
It’s not just the three ingredients.
It’s how they come together.
The self-rising cornmeal is seasoned right. The yogurt adds tang and fat without oil. The egg holds it all in one beautiful, scoopable piece.
And that hot pan trick? Chef’s kiss.
Most recipes overdo it. This one just gets it right.
FAQs: Your Cornbread Questions Answered
Yes, if it already has leavening and salt. Otherwise, add them.
Not this version. It’s more savory. Great with butter, honey, or chili.
Yep. Wrap slices in plastic wrap and freeze. Reheat in a toaster oven.
8- or 9-inch works best. You want it thick enough to be moist, but not so thick it stays raw in the center.
Could be old cornmeal. Or not enough heat. That skillet has to be hot.
Totally. Use a 9×13 baking dish or two skillets.
It goes with everything. Chili, beans, collards, fried chicken, even scrambled eggs.
3 Ingredient Cornbread Recipe Card
Print
3 Ingredient Cornbread Recipe (With a Buttery Yogurt Twist)
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: 8 servings 1x
- Category: Side Dish, Bread
- Method: Baking
- Cuisine: Southern, American
Description
This 3 Ingredient Cornbread Recipe is your go-to side when time is tight and you want something hearty and satisfying. By swapping buttermilk for full-fat plain yogurt, we keep that classic tang while adding a little richness and moisture. This cornbread comes together in minutes and bakes up golden with a tender crumb and crispy edges when baked in a hot cast iron skillet.
Equipment:
-
Mixing bowl
-
Whisk or spoon
-
Measuring cups
-
Cast iron skillet (preferred) or 9-inch baking pan
-
Oven
Ingredients
Ingredients:
- 2 cups self-rising cornmeal
- 1 large egg
- 1 cup full-fat plain yogurt (or Greek-style, not nonfat)
Optional but recommended:
- 1 tablespoon unsalted butter (for greasing the skillet and flavor)
Instructions
- Preheat your oven to 400°F (200°C).
- Place 1 tablespoon of butter into a cast iron skillet and set it in the oven to heat while you mix the batter. This helps the crust get golden and crisp.
- In a large mixing bowl, combine the self-rising cornmeal, egg, and yogurt. Stir until just combined. The batter should be thick but spreadable — if it feels too dry, add a tablespoon or two of water or milk until it reaches a scoopable consistency.
- Carefully remove the hot skillet from the oven. Swirl the melted butter to coat the bottom and sides of the pan.
- Pour the batter into the skillet and spread it evenly. You should hear a sizzle — that’s how you know your crust is on the way to perfection.
- Bake for 20 to 25 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.
- Let cool for 5–10 minutes before slicing and serving.
Notes
-
The twist in this version is the use of full-fat yogurt instead of buttermilk or mayo. Yogurt keeps the cornbread moist and tender but also adds a subtle tang and creaminess that plays really well with the naturally earthy corn flavor. It’s also a fridge-friendly ingredient — no worries about running out of buttermilk. And since it’s thicker than buttermilk, it gives the batter a nice body, creating a slightly denser bite that still crumbles just right.
If you don’t have a cast iron skillet, a greased 9-inch baking dish will work fine, but the edges might not get as crispy.
- If you don’t have peach yogurt, you can substitute with buttermilk or whole milk. However, the peach yogurt adds a subtle fruity note that complements the honey glaze beautifully.
- For a dairy-free version, use a plant-based yogurt alternative and replace the butter with oil for greasing the skillet.
- The cast-iron skillet is key to achieving that crispy, golden crust. If you don’t have one, you can use a 9-inch square baking dish, but you may not get the same crispy exterior.
- This cornbread is best served warm, but leftovers can be stored in an airtight container at room temperature for up to 2 days.
Nutrition
- Serving Size: 1 Slice
- Calories: 190
- Sugar: 2g
- Sodium: 400mg
- Fat: 6g
- Saturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 55mg
The Final Bite
Cornbread shouldn’t be complicated. And it doesn’t need twelve ingredients to hit the spot. With three pantry staples and a hot skillet, you’re minutes away from something cozy and honest.
Hungry for more simple wins like this? You’ll love the Simply Delicious Digestfrom Edible Exposure Media. I write it every week, sharing recipes, pro kitchen tips, and the kind of tricks you only learn after 20 years behind the line.
This post was written by Ryan Yates, Executive Chef and longtime commercial kitchen lifer who still believes the best food is the stuff that makes you close your eyes and smile.
About the Author
Ryan Yates is a culinary expert with over 20 years of experience in commercial kitchens. As a working executive chef, he has a passion for creating delicious, accessible recipes that bring joy to home cooks everywhere. Ryan believes in the magic of simple ingredients and loves sharing his knowledge to help others find happiness in cooking.