cornbread in skillet

Easy Skillet Cornbread

Enjoy Easy Skillet Cornbread, a lightened up twist on the classic dish made with Greek yogurt, almond milk, and actual corn! It’s light, fluffy, and just as delicious as it should be.

Prep: 15Cook: 20Total: 35 minutes
Yield 12 servings 1x


  • 1 cup all-purpose flour (see notes for how to make gluten-free)
  • 1 cup cornmeal
  • 1 tsp baking soda
  • 1 tsp salt
  • 2 eggs
  • 3/4 cup plain Greek yogurt
  • 1/3 cup honey
  • 1/2 cup almond milk
  • 1 cup corn (canned, frozen*, fresh)
  • 1 tbsp butter or ghee.


  1. Preheat oven to 400F and stick a 10.25 inch skillet in oven to warm up while preheating.
  2. In a medium size bowl, mix together flour, cornmeal, baking soda, and salt.
  3. In a large bowl, whisk together eggs and Greek yogurt. Whisk in honey and almond milk next.
  4. Add dry ingredients to wet, half at a time, stirring until combined, but do not over-mix.
  5. Stir in corn. 
  6. Take skillet out of oven and let cool for 5 minutes. Add butter and spread it around the skillet, greasing all sides.
  7. Pour batter into hot skillet and place back in oven for 20-22 minutes or until toothpick comes out clean.
  8. Enjoy!


Store on counter top in airtight container or foil for up to 5 days. Freezer for longer.

For gluten-free version, sub 3/4 cup gluten-free 1-to-1 baking flour for 1 cup of regular flour. Keep everything else the same.

Defrost frozen corn before using.

This can be made in an 8×8 or 9×13 pan. Cooking time may need to be adjusted, test with a toothpick until center comes out clean.

Author: Erin MorrisseyCategory: side, holiday, thanksgivingMethod: ovenCuisine: american