Honey Cornbread with Greek Yogurt and a touch of vanilla, moist, made with a few simple ingredients, and so easy to whip up. One of the best Fall recipes to celebrate harvest, and one of the most awaited holidays of the year: Thanksgiving. This simple sweet cornbread will be a big hit with all ages; it's sweet, but not overly so, and has a lovely light texture.
Whether you go for the sweet or savoury version, cornbread is without a shadow of a doubt one of the most popular Fall recipes. And rightly so, what's not to like about this golden gorgeousness that makes your mouth water?
I have tried cornbread before, my Buttermilk Cornbread Muffins are to die for, so delicious!
Now, this sweet cornbread is more like a deliciously moist sponge, but with a fantastic delicate flavour that requires nothing else in order to savour a delicious dessert. No cream or anything else to be added, it's divinely scrumptious as it is.
And you won't believe me when I say, but the pre is minimal, and you can have it in the oven in about 5 minutes. Then into the oven to raise and become golden and yummy - set it at a lower temperature to ensure a lovely baking, and that's your job done.
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Note!
Go to the recipe card at the bottom of the post for exact quantities and detailed instructions!
Ingredients needed
- cornmeal - yellow cornbread used to make polenta, not flour
- self-raising flour - it makes the sponge light and soft
- baking powder - helps with the light texture too
- eggs - at room temperature
- sugar - either caster or granulated
- vanilla extract - you can also leave it out, but I find that it adds a nice subtle flavour
- honey - adds sweetness
- vegetable oil
- Greek yogurt - or plain yogurt if you don't have that one
- icing sugar -for dusting
Easy swaps
Greek yogurt is a genius idea here, but you can always just use milk or buttermilk instead - the consistency shouldn't change much.
Oli makes the texture light and fluffy, while still keeping the moisture, but it you are after a richer, buttery taste, melted butter can be used instead - again, same amount.
Vanilla extract can be swapped for orange, rum or almond extract, or any other flavour of your choice - if you use a good extract, you will be able to get that nice kick straight away. And that's all, easy, delicious, what a treat!
Step-by-step photos and instructions
- in a bowl, add the sugar and eggs, and use an electric mixer to mix everything well until the mixture is a pale yellow and has its volume tripled
- sift in the flour and cornbread, and add the baking powder and a pinch of salt
- mix the wet ingredients with the dry ingredients using a spatula
- add the oil, yogurt, honey and vanilla extract, and use the mixer again to mix to a smooth consistency
- line a square baking tray with non-stick paper (mine is 23x23cm, 9x9 inches), and pour the batter over
- bake in the preheated oven at 160 degrees Celsius (320 Fahrenheit) for 40 minutes or until golden and a toothpick inserted in the middle comes out clean
- leave to cool completely before dusting it with icing sugar and slicing it
Expert tips
I chose Greek yogurt for its creaminess and richness, but you can use plain regular yogurt too.
A lower temperature ensures an even baking and a gorgeous golden top. Too high the heat, and the top with brown too quickly, while the middle of the cake is not baked properly.
Other cornbread recipes
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Honey Cornbread with Greek Yogurt
Ingredients
- 175 g cornmeal
- 125 g self-raising flour
- 1 teaspoon baking powder
- 1 pinch of salt
- 4 eggs
- 175 g sugar
- 1 teaspoon vanilla extract
- 2 tablespoon honey
- 150 ml vegetable oil
- 450 g Greek yogurt
- icing sugar for dusting
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We'll email this post to you, so you can come back to it later!
Instructions
- In a large bowl, crack the eggs, add the sugar and use an electric mixer to mix everything well until you get a pale yellow colour and the mixture has tripled its volume.
- Sift in the flour and add the cornmeal.
- Mix the wet ingredients with the dry ingredients using a spatula.
- Add the oil, yogurt, vanilla extract and honey, and use the electric mixer again to get a smooth batter.
- Line a square baking tray (23x23cm, 9x9 inches) with non-stick paper and pour the batter in.
- Bake in the preheated oven at 160 degrees Celsius (320 Fahrenheit) for 40 minutes or until golden and a toothpick inserted in the middle comes out clean.
- Leave to cool completely before dusting with icing sugar and slicing.
Video
Notes
- Click on the US Customary link to see the measurements displayed in cups and ounces.
- The servings can be adjusted by clicking the number next to Servings.
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