Skillet Cornbread (Greek Yogurt)
Developed and tested by Robyn Conley Downs
on Nov 1, 2022 (last updated May 7, 2026) 
This skillet cornbread gets its tender, moist crumb from Greek yogurt, which replaces the butter or oil that most recipes rely on. Made in one bowl with honey, cornmeal, and a handful of pantry staples, it bakes in a cast iron skillet in under 25 minutes. Serve it alongside chili, soup, or stew, or slice it warm with a drizzle of honey.
Greek Yogurt Skillet Cornbread with Honey
Is there anything better than a perfectly tender, slightly sweet, warm-from-the-oven cornbread? Add some butter and a drizzle of honey and you’ve got yourself something really special. Truly, cornbread is so versatile, and makes the perfect side to just about any meal. And my take on the classic is made in one bowl so it’s totally doable on a busy weeknight or to simplify the holiday season. It freezes well too, so feel free to make it ahead and then gently defrost to go with dinner any night of the week.
Really, the hardest part about this recipe is just waiting for it to cool for those final 5 minutes before taking that first bite. Serve it cold from the fridge, at room temperature, or warmed up, it all works!
This cornbread pairs well with a warm bowl of my crockpot turkey chili on a weeknight. So good! Make a double batch and use the leftovers to make my sausage cornbread stuffing for the holidays.
My Tips for a Moist Skillet Cornbread
- Use whole milk Greek yogurt. In my testing, whole milk gives the most moisture and the best crumb. Low-fat yogurt works but the texture will be slightly less tender.
- Use refined coconut oil. I recommend refined over unrefined because unrefined will give the cornbread a noticeable coconut taste. Any neutral oil such as avocado or canola works as well.
- Don’t use coarse ground cornmeal. Fine or medium grind is what I use here. Coarse ground is too gritty and will affect the final texture.
- Grease the skillet well before adding the batter. Cast iron holds heat unevenly if not properly greased, which can cause the bottom to brown too fast before the center is set.
- Make it gluten free with a 1:1 swap. When I tested this with a 1:1 gluten-free all-purpose flour, it worked just as well as the original.
Skillet Cornbread
Ingredients
- 2 large eggs
- ½ cup plain, whole milk Greek yogurt
- ½ cup whole milk
- ¼ cup butter, melted
- ¼ cup honey
- 1 cup fine-ground cornmeal
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
Equipment
Instructions
- Prep: Preheat the oven to 350°F, and grease a 12-inch cast iron skillet.
- Mix the Wet Ingredients: In a large bowl, mix together the eggs, yogurt, milk, butter, and honey until smooth.
- Add the Dry Ingredients: Add the cornmeal, flour, baking powder, baking soda, and salt, whisk to combine.
- Bake: Pour the batter into the prepared pan. Bake for 20-25 minutes, or until the edges begin to brown and pull away from the sides. Allow to cool in the pan for 5 minutes, then slice and serve.
Notes
- Leftovers: Store cooled cornbread in a tightly sealed container at room temp for a couple days, or in the fridge for up to 3-4 days. Past 4 days you’ll want to freeze any leftovers.
