Easy Kefir Cornbread

by Chrissy

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Here, have a piece of this steamy, fluffy cornbread.

Hmm… this might not work. I can’t get it through the computer screen.

Oh, shucks. It just looks like you will have to whip up a batch of this irresistible cornbread, yourself!

Honestly, when was the last time that you made or ate homemade cornbread? I know for me it’s been at least a year. My mom always made some to go right alongside Momma’s Kickin’ Chili. Nothing hit the spot more than this cozy combo.

Also, a really rad bonus about making cornbread, is that it takes about 3 minutes to measure and throw all of the ingredients in a bowl to whisk and only 20 minutes to bake.


I just followed the recipe on the box of my corn meal, but made some healthy changes, like substituting Greek yogurt for most of the oil, and kefir in place of some of the milk. You could also, most certainly, use buttermilk or all regular milk. No pressure.

I suppose I could have also lightly oiled the bottom of the baking pan, but I strongly recommend using a stick of butter to trace the inside of the pan, so that you get a really tasty crust on the bottom.

I leave you with one last parting word before you skip off to make this cornbread….HONEY BUTTER is a must! We were so lucky to still have some left over from the delicious Rosemary Biscuits. It goes great with some of this freshly baked cornbread.

“Great” is an understatement.


 If you were wondering what we ate this scrumptious cornbread with, it was the Spinach and Cheese Tortellini Soup, that you wish you ate, after we posted it yesterday.

Don’t worry, there is still plenty of time with this 3-day weekend coming right up. Cheers to a long weekend!


Easy Kefir Cornbread

serves 12 pieces


1 cup corn meal

1 cup all purpose flour

½ cup of kefir, * or regular milk or buttermilk

½ cup of nonfat milk

½ tsp salt

1 Tbsp baking powder

1 egg, beaten

¼ cup sugar

¼ cup nonfat greek yogurt

1 ½ Tbsp canola oil

Dash of pepper, for sprinkling on top



Preheat oven to 400 degrees F.  Prepare an 8 x 8 pan by buttering the edges, corners, and bottom. In a large bowl whisk all of the dry and wet ingredients together, until just combined. Pour the contents into the prepared pan, evenly. Lightly sprinkle black pepper over the top. Bake for 20-25 minutes, and let cool slightly before digging in!

From the Little Yellow Kitchen,


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4 Responses to “Easy Kefir Cornbread”

  1. Love the idea of using Greek Yogurt and adding pepper to the top of this!

  2. Chrissy

    Oh yea! The yogurt made it so moist!

  3. I love me some corn bread! And I love that you used kefir. It’s so popular as a drink (with tons of different flavors like yogurt) in Poland, and in the U.S. it’s definitely under valued!

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