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Country Corn Bread

A meal of chili can cornbread is a tradition for our Christmas Eve gatherings at my brother's house. I'm always asked to bring this corn bread—the lightest and fluffiest I've ever tasted. —Burdell Fossum, Plymouth, Minnesota
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    9 servings


  • 1 cup all-purpose flour
  • 1 cup cornmeal
  • 1/4 cup sugar
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 large egg, room temperature
  • 1 cup reduced-fat plain yogurt
  • 1/4 cup canola oil


  • In a large bowl, combine the flour, cornmeal, sugar, baking soda and salt. Whisk together the egg, yogurt and oil. Stir into the dry ingredients just until combined.
  • Transfer to an 8-in. square baking dish coated with cooking spray. Bake at 375° for 20-25 minutes or until top is lightly browned and a toothpick inserted in the center comes out clean. Serve warm.

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Average Rating:
  • kimb0
    Apr 19, 2020

    Just OK. I thought I did something wrong because the batter was VERY thick compared to other cornbread I've made, but I triple checked the recipe to make sure I hadn't forgotten something--I hadn't. Not sure I'll make again.

  • ConnieK
    Mar 2, 2014

    Very good corn bread recipe. Light and fluffy. So easy to make. Definitely will be making again! Thanks for sharing the recipe!

  • anaJG
    Oct 12, 2011

    Its ok seemed average, but I would make it again

    Jun 14, 2011

    This is so simple to make and very tasty! Excellent with chili or soup.

  • deemarie515
    Feb 13, 2010

    My sister-in-law shared this recipe we tastes great and very easy to make. Since then, I've shared it with a couple of my neighbors and everyone is raving about it.