Yogurt Cornbread

Rating: 3.62 stars
13 Ratings
  • 5 star values: 4
  • 4 star values: 2
  • 3 star values: 6
  • 2 star values: 0
  • 1 star values: 1

Cornmeal and whole kernel corn color this loaf a golden color. Yogurt lends it a delightfully sour tang.

By Tiffany

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Recipe Summary

prep:
5 mins
cook:
3 hrs
total:
3 hrs 5 mins
Servings:
12
Yield:
1 - 1/2 pound loaf
Nutrition Info
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified

Directions

  • Place all ingredients in the bread machine in the order suggested by the manufacturer. Select the basic white bread cycle or the whole grain cycle.

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Nutrition Facts

Per Serving:
58 calories; protein 1.8g; carbohydrates 9.8g; fat 1.5g; cholesterol 0.9mg; sodium 199.9mg. Full Nutrition
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Reviews (12)

Read More Reviews

Most helpful positive review

HOTFLOSSER
Rating: 5 stars
04/15/2003
This is delicious and moist--very popular at my house. Amy Read More
Helpful
(12)

Most helpful critical review

schmerna
Rating: 3 stars
08/26/2003
This was unlike any cornbread I've ever made. It was very dense. Not enough cornmeal or corn for flavor very plain tasting. Read More
Helpful
(6)
13 Ratings
  • 5 star values: 4
  • 4 star values: 2
  • 3 star values: 6
  • 2 star values: 0
  • 1 star values: 1
Reviews:
Most Helpful Most Positive Least Positive Newest
Trish
Rating: 5 stars
04/14/2003
unusual and delightful Read More
Helpful
(12)
HOTFLOSSER
Rating: 5 stars
04/14/2003
This is delicious and moist--very popular at my house. Amy Read More
Helpful
(12)
schmerna
Rating: 3 stars
08/26/2003
This was unlike any cornbread I've ever made. It was very dense. Not enough cornmeal or corn for flavor very plain tasting. Read More
Helpful
(6)
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ms. megan
Rating: 5 stars
09/14/2010
I read the reviews for this before I made it so I added a little bit more water and used one packet of active dry yeast. It came out quite tasty! My husband really enjoyed it and so did I. It did not however taste like traditional cornbread that I grew up with - more like regular bread with a corn twist. Read More
Helpful
(3)
alarose
Rating: 3 stars
05/29/2003
Had to debate how many stars to give this. (Really debate - I kept going from 3 to 4 and back.) I made a substitution of defrosted frozen MIXED vegetables for canned corn and that worked. I also had fat-free yogurt which is probably much thicker than the normal so the dough was thicker. And it was quite an enjoyable albeit plain loaf. I think the recipe may want more water but give it a go for something different. Read More
Helpful
(3)
sueb
Rating: 4 stars
12/29/2009
Very dense! I wondered if I had added the yeast? The flavor is good. I think the amount of yeast should have been 1 pkg. yeast or possibly 1 T. not 1 tsp. I used agave syrup in place of the sugar and used 1 cup whole wheat flour instead of all bread flour. I will probably make this again but will increase the amount of yeast! Read More
Helpful
(1)
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brittanyclaire
Rating: 3 stars
07/13/2005
not the right taste Read More
Helpful
(1)
mkstevens09
Rating: 3 stars
12/28/2012
I made this as written and it was okay. I felt it was a little bland for cornbread. My husband suggested it may be a good bread to use for sandwiches. In order to change this recipe to my tastes I would add more sugar more corn and/or cornmeal and swap the onion powder for garlic powder. Perhaps a bit extra salt might not hurt either. Read More
lita lee
Rating: 1 stars
05/20/2018
I thought this was inedible and threw it in the trash. Dense and soggy tasteless and no amount of butter could save this and I don't waste food. Sorry. Read More
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