Chef-Boy-I-Be Illinois' Moist and Healthy Cornbread

Total Time
Prep 5 mins
Cook 25 mins

I love corn bread. Not the stuff out of a box, but the real thing. I went to make some last night and discovered I had no baking powder! So I looked in my Joy of Cooking for substitutions for baking powder, and the resulting corn bread was the best I've tasted. Try it, I think you'll agree!


  1. Preheat oven to 400°F.
  2. Sift together the corn meal, flour and sugar.
  3. Mix the baking soda with the yogurt sour cream and egg.
  4. Combine the yogurt mixture into the corn meal mixture. The batter will be thick, but don't worry.
  5. Pour mixture into greased (PAM) 8 inch square pan.
  6. Bake for 20-25 minutes until a toothpick inserted in center comes out clean.
  7. NOTE: For a more savory corn bread, omit the sugar and try adding any combination of following -- crumbled bacon, shredded cheese, green chilies.
Most Helpful

I wouldn't deter anyone from making this, but oh my... if you think this is good cornbread than you've never had good cornbread. Sorry! haha It's a reasonable substitute I suppose, but I won't be making it again.

Lemon Drop February 19, 2009

Yumtastic!!!!!!! We loved it. It's simply the best.....better than all the rest!

Japanese Delight November 11, 2008

I'm one of those who can do without a lot of salt, so with cut it way back & had no problem with the resulting cornbread, which is ABSOLUTELY GREAT & FULL OF FLAVOR! Certainly is a make-again kind of recipe, & thanks for sharing it! [Tagged, made & reviewed for one of my adoptees in the current Pick-A-Chef]

Sydney Mike October 19, 2008