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Easy and popular! Cornbread

4.7

(4 reviews)

Time

approx. 60mins

In the U.S., cornbread is usually made with cornmeal, but this version uses familiar, easy-to-find ingredients for a simple homemade loaf. Since it rises with baking powder, there’s no need to let it ferment—just mix and bake. Yogurt adds extra flavor and keeps the crumb moist. Enjoy it simply with jam, or serve it alongside a meal. It’s perfect for breakfast, a weekend brunch, or a snack.

  • Calories

    168kcal

  • Carbs

    30.6g

  • Fat

    1.9g

  • Protein

    5.9g

  • Net Carbs

    29.1g

  • Sodium

    432.3mg

* Per slice (when cut into 8 pieces)

* Nutritional values are based on the Standard Tables of Food Composition in Japan and may differ from U.S. food composition data.

* Sodium is estimated from the recipe's salt content (1 g salt ≈ 393 mg sodium).

Ingredients [ 2 servings ]

  • bread flour250 g
  • baking powder2 teaspoons
  • egg1
  • salt1 teaspoon
  • sugar1 tablespoon
  • plain yogurt150 g
  • canned cream-style corn100 g
  • canned corn100 g

For finishing

  • bread flouras needed
Cooking notes

Please Note

Ingredients may vary by product and region. If you have food allergies or dietary restrictions, please review all ingredient labels carefully before cooking. Consult your doctor or a registered dietitian if you have any health concerns.

Instructions

1

(Prep) Preheat the oven to 350°F (180°C).

2

Crack the egg into a bowl and beat it lightly. Add the salt and sugar and mix. Add the yogurt and cream-style corn, then whisk until smooth.

3

Sift the bread flour and baking powder into the bowl from step 2 and mix. Add the corn kernels and stir until there are no dry spots left.

Note:

Do not overmix. If you mix too much, the finished bread will turn out tough.

4

Line a baking sheet with parchment paper and place the dough on it. Dust your hands with a little bread flour (not included in the listed ingredients) and shape the dough.

5

Score a cross on the surface of the dough with a knife, then dust with a little more bread flour to finish. Bake in the preheated oven at 350°F (180°C) for 40 minutes.

Note:

If the knife sticks and is hard to use for scoring, wet it with water first.