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.

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  • Carla

    Can you tell me a substitution for canola oil?

    • Emma Christensen

      Hi, Carla! I’d use another neutral-flavored cooking oil like grapeseed oil. I think you could also safely use melted butter or coconut oil too. You could possibly use olive oil, but if you do, expect a stronger olive oil taste in the cornbread (which I think would be pretty good! But it’s certainly not traditional.)

      • Carla

        Hi Emma I did it with the butter but it ended up different … double size

  • Stephanie

    Not sure what I did wrong, but this bread tasted like baking soda and didn’t hold together well. Sounds like everyone else loved it though.
    Flavour was good, but ended there for me.


  • Kelly

    Great cornbread recipe! I’m really picky about cornbread, and loved this recipe.


  • Marc Goodman

    Just made this recipe for the first time. However, I didn’t have Greek yogurt on hand. So, I used what I had: ricotta cheese! I substituted a small (15 oz) container for the 2 cups of yogurt. Of course, I had to use an electric mixer to properly blend everything and it needed an extra five minutes in the oven. Turned out great!

  • Eric

    can a non gluten flour be substituted for the all purpose flour? what alternative flours do you suggest?

    • Sheryl Julian

      hello Eric! My GF friends tell me they use King Arthur gluten-free flour in place of all-purpose, so perhaps you can try that (or use another brand you prefer). I have not tried it in this cornbread but it’s only 1 cup, so give it a go. Happy Baking!

    • Janet

      My daughter is gluten free – she uses Cup4Cup in place of all-purpose flour. It can be purchased at Whole Foods.

  • Lynn

    When I was a newlywed in 1973, someone had given me a cookbook and a cornbread recipe as within. So I made it – it was just like this one. My mother was aghast when I told her about the sweet yellow cornbread I had made and that I had never had any like it before. Of course I hadn’t, she said – that is Yankee cornbread you made! :)

    Needless to say – I received the “correct” version shortly after – no sugar, white cornmeal. I really do like both versions, but the Southern version is more savory and really, my favorite.

    • Sheryl Julian

      Hello Lynn! This is so sweet. Yes, cornbread does seem to draw out strong opinions in cooks. I’m glad you found the one you love. Sheryl Julian

  • Samantha

    How did you know chili and cornbread was on the menu this month? This sounds perfect, love the idea of yogurt in there, does it keep a few days or go stale super quick?

    • Sheryl Julian

      Hello Samantha! The bread keeps well. I stored some in a plastic container, already cut into squares, and it was good for several days. Wrap in foil and reheat in a 300-degree oven for 15 minutes, if you like. Or split and toast. I adore toasted cornbread. Sheryl Julian

  • Sara @ Last Night's Feast

    I love adding Greek yogurt to my cornbread too! It makes it’s nice and light =)

    • Corinne

      Just baked this. Yummy! Unfortunately I did not realize yesterday that my oil supply was low. Here in Germany stores are not open Sunday so I used 3/4C sunflower seed oil + 1/4 C olive oil. Cannot tell there is olive oil in it. I substituted 3.5% fat yogurt for the 10% fat Greek variety. I did not grease the “baking paper” commonly used here, which may not be the same as parchment paper.
      Definitely will make this again.

  • LaWanda

    I am trying to find a good cornbread recipe to use in my dressing this Thanksgiving; one that is not sweet. Could I eliminate the sugar without it affecting the results?