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:
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Mixing bowl
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Whisk or spoon
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Measuring cups
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Cast iron skillet (preferred) or 9-inch baking pan
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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
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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