For years I have used the Jiffy Brand cornbread mix because when I had tried a couple different recipes I wasn’t happy with making it from scratch, but cornbread is the perfect combination for soup…which we eat a lot of in our house since it is so easy to pile in the veggies in one meal and not have to cool for the week…so in my heart I knew that someday I would create my own.

I knew this lady that loved to cook and she had asked me over for lunch. When I got there she told me that she had been out of milk when she made her cornbread so she used yogurt. Yogurt?!

You know what? I LOVED IT!

When I was ready to create my own recipe I started comparing recipes to see what was similar and what I liked best and, as you know, if you have looked for recipes, they commonly have regular flour in it. The first batch was ok…but I was still tweaking. Then I found out that my friend Jamie Holloway had learned she was gluten intolerant so I added that to my list of ideas…a few batches later it was perfect!

I hope you enjoy this easy and healthy version of Cornbread…even if you don’t have a problem digesting gluten!


  • Cornmeal  2 cups
  • Raw Sugar or Evaporated Cane Juice  3 tbsp
  • Baking Powder  1 ½ tsp
  • Baking Soda  ½ tsp
  • Sea Salt ½ tsp
  • Organic Cinnamon 2 tsp
  • Black Pepper  ½ tsp
  • Eggs  2 (beaten)
  • Greek Yogurt  2 cups
  • Fresh or Frozen and Thawed Corn  1 cup
  • Coconut Oil  1/3 cup (melted)  (I have also used Avocado Oil)


  1. Preheat oven to 425°.
  2. Grease 8 inch pan or your preferred pan with coconut oil.
  3. In a large bowl combine Cornmeal, Sugar, Baking Powder, Baking Soda, Salt, Cinnamon and Black Pepper.
  4. Add Beaten Eggs, Yogurt, Corn and Coconut Oil.
  5. Mix all ingredients well.
  6. Pour into pan and bake 20-25 minutes.
  7. Optional: Put pats of butter on top and bake for another 10 minutes.
  8. Let cool 10 minutes before serving.
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