Yankee Cornbread

If you can find it, use stoneground cornmeal in this recipe. It adds a deliciously nutty flavor and texture to the bread.

  • Prep time: 10 minutes
  • Cook time: 35 minutes
  • Yield: 18 squares


  • Butter (for the pan)
  • Flour (for the pan)
  • 3 large eggs
  • 1 cup canola oil
  • 2 cups plain Greek yogurt
  • 1/2 cup sugar
  • 2 cups yellow cornmeal, preferably stoneground
  • 1 cup all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt

Special equipment:


1 Heat the oven to 375F. Butter a 9x13-inch baking pan. Line the bottom with parchment paper and butter the paper. Dust the pan with flour, tapping out the excess.

2 Prepare the batter: In a bowl large enough to hold all the ingredients, stir together the eggs, canola oil, and yogurt until smooth. Stir in the sugar followed by the cornmeal, flour, baking powder, baking soda, and salt. Keep stirring until no pockets of dry ingredients show.

3 Bake the cornbread: Pour the batter into the pan and use an offset spatula or regular spatula to smooth the top. Bake the cornbread for 35 minutes, or until it is uniformly golden brown on top and firm in the middle. Set on a rack to cool for 10 minutes.


4 Slice the cornbread: Make 2 vertical slices and 5 horizontal slices to form 18 squares. Lift them from the pan and serve with butter.