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Cornbread with Maple Yogurt


  • 1 cup Roasted White Corn Flour

  • 1 cup all-purpose flour

  • 1 stick of butter

  • ½ cup sugar

  • 2 eggs or egg substitute

  • 1 tablespoons baking powder

  • ¼ teaspoon salt

  • ½ cup vanilla maple yogurt*

  • ½ cup milk

* You can substitute plain yogurt plus 1 teaspoon maple extract.


  1. Preheat the oven to 400 degrees F. Grease pan.

  2. In a large mixing bowl, cream the butter and sugar and add the eggs. Stir well.

  3. Add the corn flour, all-purpose flour, baking powder and salt to the creamed butter.

  4. Stir in the milk and yogurt. Pour batter into pan and bake for 15 minutes or until beautifully brown.

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