Greek Yogurt Cornbread (Oil-Free, High-Protein)

About This Recipe

This healthy, oil-free Greek yogurt cornbread uses plain nonfat Greek yogurt for moisture and stevia as a sugar-free sweetener. High-protein, lower-calorie alternative to traditional cornbread.

Ingredients

• 1 cup cornmeal (yellow or white)
• ½ cup unbleached all-purpose flour (or whole wheat flour)
• ½ cup chickpea flour (or additional all-purpose flour for a lighter crumb)
• 1 cup plain nonfat Greek yogurt
• 2 large egg whites (or 90g liquid egg whites; or 1 whole large egg)
• ¾ cup light coconut milk (or nonfat milk / almond milk)
• 28g stevia blend (equivalent to about 8 packets of a brand like Truvia, or adjust to taste)
• 1 teaspoon baking soda
• ¾ teaspoon salt
• 2 teaspoons white vinegar (reacts with baking soda for lift)
• 1 cup frozen corn, thawed (optional, for extra texture)
• Non-stick cooking spray (for the pan)

Instructions

1. Preheat and Prep: Preheat your oven to 375°F (190°C). Lightly grease an 8-inch square baking dish with non-stick cooking spray.
2. Mix Wet Ingredients: In a large bowl, whisk together the plain nonfat Greek yogurt, egg whites, light coconut milk, and white vinegar until smooth.
3. Mix Dry Ingredients: In a separate medium bowl, combine the cornmeal, all-purpose flour, chickpea flour, stevia blend, baking soda, and salt.
4. Combine: Add the dry mixture into the wet Greek yogurt mixture. Stir gently just until combined (do not overmix). Fold in the thawed corn kernels if using.
5. Bake: Pour the batter evenly into the prepared baking dish. Bake for 20 to 25 minutes, or until the top is golden and a toothpick inserted into the center comes out clean.
6. Cool and Serve: Let the cornbread cool for 10 minutes in the pan before slicing into squares.