Healthy Skillet Cornbread

This healthy skillet cornbread made with Greek yogurt is a must-have recipe for Southern comfort cooking. It goes great with soups, beans, chili, or in your Thanksgiving stuffing, and it's so simple to make! (vegetarian)

Cornbread is a southern staple that every cook should have a good recipe for. I grew up eating cornbread on a regular basis. Sometimes it was with a pot of beans for dinner, with barbecue at our family lake house, paired with chili on a cold night, and of course, always the base for Thanksgiving stuffing.

While I love a chunk of sweet, extra buttery cornbread from time to time, it's not necessarily the best thing to eat all the time. So for the colder months when I'm eating cornbread a little more frequently with comforting meals, this healthy skillet cornbread is my go-to recipe. It's easy to make and better for me and my family without sacrificing on taste!

What Makes This Cornbread Healthy?

The entire base of this cornbread is made from whole grain flours (did you know that cornmeal is a whole grain?) for extra nutrition and fiber. I use white whole wheat flour so that it still has a light texture and flavor. This recipe also uses much less sugar than most cornbread recipes - just 1 tablespoon. Finally, it's lightened up and given a punch of protein with Greek yogurt! I love using Greek yogurt in place of butter in baked goods, and it works beautifully here. A pat of butter in the skillet to prevent sticking also ensures a classic buttery flavor without going overboard.

What Cornmeal Should I Use For Cornbread?

You may have noticed that there are a lot of types of cornmeal. And then there are the cornmeal mixes. For baking cornbread from scratch, use either fine or medium-ground cornmeal ('stone-ground' is usually a fine or medium grind). If the package doesn't specify, it's usually one of these. Steer clear of using polenta or grits for cornbread, unless the recipe specifically calls for it (like my recipe for polenta cornbread!), as the texture will be different. You also want just cornmeal, not a cornmeal mix or cornbread mix.

How To Make Healthy Skillet Cornbread

I love how easy this recipe for healthy skillet cornbread is.

1. Mix together the dry ingredients (cornmeal, flour, sugar, salt, baking soda and baking powder).
2. Mix together the wet ingredients (buttermilk, egg, and Greek yogurt) and mix them with the dry.
3. Melt the butter in a cast iron skillet (I love Field Company skillets!) and add the batter.
4. Bake until golden and cooked through.

Tips For Making The Best Healthy Cornbread

• To make cleanup easier, I usually only use one bowl. I stir the dry ingredients, then make a well in the center, gently whisk the wet ingredients in the well to combine them a little, and then completely mix the batter. But it's totally up to you if you want to wash an extra bowl.
• Make sure the batter is completely mixed before adding to the skillet, but also don't over-mix or you will have tough cornbread. I like to wait until the oven is fully heated to mix in the wet ingredients, because I don't like the batter to sit before adding it to the skillet.
• To easily melt the butter in the skillet, place it in the hot oven for a minute or two, then (carefully!) remove it and swirl it around to coat the skillet.
• I really like to use real buttermilk when baking, but if you don't have it, you can use a substitute - more on that below.

Ingredient Substitutions

• If you don't have white whole wheat flour, regular whole wheat or all-purpose flours will work just fine.
• Like I mentioned, I prefer to use real buttermilk (especially since this recipe calls for quite a bit), but you can substitute it. I've use soured milk (aka 'homemade' buttermilk using milk and vinegar or lemon juice), kefir and reconstituted buttermilk powder, and they've all worked fine. To make soured milk, add 1 tablespoon of lemon juice or white vinegar to a measuring cup and fill to 1 ½ cups with milk. Stir and let it thicken for a minute or so before using.
• Don't want to use white sugar? You can use honey or maple syrup if you'd like (add it in with the wet ingredients), or just leave it out.
• For gluten-free, you can use your favorite 1-to-1 gluten-free flour in place of whole wheat flour, or try my Gluten-Free Polenta Cornbread recipe!

How To Store Leftover Cornbread

Leftover cornbread can be stored at room temperature for 2-3 days in an airtight container or wrapped in foil. It can also be stored in the refrigerator for up to 5 days, or in the freezer for up to 3 months. To freeze cornbread, wrap it tightly in plastic wrap and then foil. Let it thaw before using.

To reheat cornbread, wrap it in foil and heat in the oven (350-375°F works just fine, no need to be precise here) until warmed through. Unwrap it for a minute or two if you'd like to crisp the top again.

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