My Jiffy cornbread with Greek yogurt recipe is easy and delicious! Made with a box of Jiffy corn muffin mix, Greek yogurt, milk, butter, oil, and an egg, this version has the classic sweet corn flavor with a lot of tenderness and moisture—and with a lot fewer calories than using sour cream or mayonnaise. While the inside stays soft, the top and edges get a slight crust, giving it a nice texture contrast. I used fat-free Greek yogurt, but 1%, 2%, or whole-milk version will work as well. With its combination of sweet corn flavor, buttery richness, and soft, moist texture, this easy Jiffy cornbread is a delicious side dish for chili, saucy ribs, or any Southern-style meal. If you want to learn how to make Jiffy cornbread with Greek yogurt, follow my step-by-step directions and watch the video below!
Jiffy Cornbread with Greek Yogurt
Ingredients
- 1 8.5 oz box Jiffy
- 1/2 cup Greek yogurt (120g—I used fat free)
- 1/2 cup milk (80g—I used whole milk)
- 2 Tablespoons melted butter, unsalted
- 2 Tablespoons oil
- 1 large egg
Instructions
- Grease an 8x8-inch baking dish with butter.
- Preheat the oven to 400°F.
- Melt the butter in the microwave, then set it aside to cool slightly.
- Add the Jiffy corn muffin mix, Greek yogurt, milk, melted butter, and oil to a large mixing bowl. Mix until the ingredients are thoroughly combined, breaking up any large clumps of muffin mix as needed. You don't need to break up every small clump.
- Add the egg and mix until incorporated. Adding the egg after mixing the other ingredients helps cool the melted butter so it doesn't accidentally cook the egg.
- Pour the batter into the greased 8x8-inch baking dish and spread it into an even layer.
- Bake uncovered at 400°F for about 25 minutes, or until the top is golden yellow with lightly browned edges and the center is cooked through.
- Allow the cornbread to cool for about 20 minutes before cutting and serving. Enjoy warm or at room temperature as a side dish with chili, ribs, or your favorite Southern-style meal.
Recipe Review
I really liked how this Jiffy cornbread with Greek yogurt turned out. The flavor was exactly what you’d expect from Jiffy cornbread, with a strong cornmeal flavor, a little sweetness, and buttery richness in the background. The Greek yogurt added a slight tanginess, but it didn’t overpower the other flavors. Instead, I think its biggest contribution was the moisture it added to the cornbread. The result was delicious—the classic flavor of Jiffy cornbread, but super tender, soft, and moist.
Speaking of which—the texture was another highlight. Although the cornbread was nice and moist in the middle, the top and edges developed a slight crust that provided a pleasant contrast. It wasn’t dry or crumbly, and the slices held their shape well enough to pick up and eat by hand. The texture reminded me a lot of my Jiffy cornbread with sour cream recipe, which was also moist and tender. If you like that version but want to reduce the calories, using fat-free Greek yogurt is a great alternative.
I also liked how the cornbread looked. It had a bright golden-yellow color on top with some browning around the edges, giving it an appetizing appearance. There were a few darker brown spots on the surface, which I suspect were caused by the extra protein in the Greek yogurt browning during baking. However, I didn’t notice any unpleasant or bitter flavors, so I consider this a cosmetic issue rather than a problem with the recipe.
One thing I particularly liked about this recipe was how simple it was to put together. All you have to do is mix the ingredients, pour the batter into a greased baking dish, and bake. I recommend mixing the ingredients without the egg first, then adding the egg after the melted butter has cooled slightly. This helps prevent the hot butter from accidentally cooking the egg. Also, while you can use different types of Greek yogurt such as 1% or 2%, fat-free yogurt worked perfectly well in my test. Whole-milk Greek yogurt would probably make the cornbread a little richer, but you don’t need it to get a moist and tender result.
Another important detail is the melted butter. Even though this recipe already contains oil, I think the butter adds a layer of flavor that ties everything together. I wouldn’t leave it out because it contributes to the delicious, buttery taste without overpowering the corn flavor. Other than the small brown spots on top, which didn’t bother me, I don’t really have anything to critique about this recipe.
Overall, this Jiffy cornbread with Greek yogurt and no sour cream was a big success! It had fantastic flavor, a moist and tender interior, and a lightly crusted top with golden-brown edges. Best of all, using fat-free Greek yogurt makes it a great alternative to my sour cream version if you’re looking for a way to cut down on calories without sacrificing texture. Serve it alongside spicy chili, saucy ribs, or your favorite Southern-style meal. Whether you’re making a quick weeknight dinner, Sunday supper, or a holiday meal, this easy Greek yogurt cornbread is a delicious side dish that’s well worth trying!
Jiffy Cornbread with Greek Yogurt FAQs
Adding Greek yogurt to Jiffy cornbread helps make it moist, soft, and tender. It also adds a slight tanginess that complements the sweet corn flavor. Although you can get similar results with other ingredients like sour cream or mayonnaise, Greek yogurt, especially fat-free versions, are much lower in calories.
Yes! Greek yogurt is a great substitute for sour cream in Jiffy cornbread if you want it to be tender and moist but without all the calories. And best of all, the substitution is simple—just use the exact same amount of Greek yogurt as you would sour cream.
In my experience, Jiffy cornbread made with Greek yogurt and Jiffy cornbread made with sour cream taste surprisingly similar—soft, moist, and tender. The only real difference is that the Greek yogurt version has small, brown spots on top, likely because of the extra protein—these specks didn’t taste burnt or bitter, so I think they’re just cosmetic and don’t affect the quality of the cornbread at all.
No. Greek yogurt does not make Jiffy cornbread taste sour. While it does add a very faint tanginess in the background that complements the sweetness of the corn nicely, its main purpose is to add moisture and make the center soft and fluffy—honestly, it affects the texture much more than the flavor.
Add 1/2 cup (120 grams) of Greek yogurt for each 8.5-ounce box of Jiffy corn muffin mix. This recipe uses one box, but if yours calls for 2, then double it to 1 cup.
Use plain, unsweetened Greek yogurt. I used fat-free, but 1%, 2% and whole-milk versions will all work, the richness increasing as does the fat content.
No. While Greek yogurt is a great addition to Jiffy cornbread, the mix still needs some liquid so it doesn’t get too thick. So, if you add 1/2 cup of Greek yogurt when making one 8.5 ounce box, you’ll still need 1/3 cup of milk.
Probably, yes. You can try regular plain yogurt, but keep in mind that it is usually thinner than Greek yogurt, so it’ll add more liquid to the batter and could affect the final texture—but I do think it would probably work in a pinch.
You can experiment with a non-dairy yogurt made from almond, soy, or coconut, but I haven’t tested this recipe with those alternatives. Be aware that using different vegan yogurts for baking can yield different results, so keep that in mind.
Store leftover cornbread in an airtight container in the refrigerator for up to 2–3 days. When you’re ready to eat it, reheat a slice in the microwave for a few seconds to soften it and bring back some of that fresh-baked warmth.
Other Jiffy Cornbread Recipes
If you liked this version of the classic southern side dish, you might want to try:
Jiffy Cornbread with Sour Cream – For something super rich and decadent, this version is for you.
Jiffy Cornbread with Creamed Corn – Adding cream-style corn not only ups both the flavor but also increases the moisture.
Cheesy Jiffy Cornbread – Sharp Cheddar gives this cornbread a great contrast between sweet and tangy flavors.
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