Sometimes the simplest bakes are the ones you come back to. Homemade low-sugar cornbread, served warm with creamy Greek yogurt. This one is honest, wholesome, and exactly what it needs to be.
Cornbread does not need to be complicated and it does not need to be loaded with sugar to taste good. This version keeps it simple — just good cornmeal, eggs, butter, and milk — with barely any added sugar. The result is a golden, slightly crumbly loaf that works with almost anything.
I served mine warm with a spoonful of Greek yogurt instead of butter. If you have not tried that combination yet, do it. It is one of those small things that makes a simple bake feel a little special.
Ingredients
- 1 cup (160g) coarse cornmeal
- 1 cup (125g) all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 tablespoon sugar (optional, helps with browning)
- 1 cup (240ml) milk or buttermilk for extra tenderness
- 2 large eggs
- ¼ cup (60ml) melted butter or neutral oil
- 1 teaspoon vanilla extract (optional)
Method
- Heat your oven to 400°F (200°C). Grease an 8-inch square pan or 9-inch round cake pan.
- In a large bowl combine the cornmeal and milk. Let it sit for 15 to 20 minutes. This step is especially important with coarse cornmeal — it softens the grain and gives you a much better crumb.
- Whisk in the eggs and melted butter until well combined.
- In a separate bowl combine the flour, baking powder, salt, and sugar.
- Fold the dry ingredients into the wet ingredients until just combined. Do not overmix — a few lumps are fine and actually preferable.
- Pour the batter into your prepared pan and smooth the top.
- Bake for 20 to 25 minutes until the top is golden and a toothpick inserted in the centre comes out clean.
- Let it cool in the pan for about 10 minutes before slicing. Serve warm.
Tips Worth Knowing
- Buttermilk instead of regular milk gives a richer, more tender crumb and a very subtle tang that works beautifully here.
- If your cornmeal is very coarse let it soak in the milk for up to 30 minutes for a softer texture throughout.
- Want it savoury instead? Skip the sugar entirely and stir in:
- ½ cup shredded cheddar cheese
- 2 to 3 chopped jalapeños
- 2 tablespoons chopped chives or green onions
- The 1 tablespoon of sugar is optional but it genuinely helps with browning and gives the top that golden colour. It adds very little sweetness overall.
This cornbread pairs well with chili, soups, barbecue, or simply warm with a little butter. My current favourite: a thick slice straight from the pan with a generous spoonful of plain Greek yogurt. Simple and completely satisfying.