Easy cornbread with yogurt honey and thyme
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Honey Cornbread with Thyme

Prep Time15 mins
Cook Time35 mins
Total Time50 mins
Cuisine: Quickbread
Servings: 16


  • 1 cup all-purpose flour
  • 1 cup medium grain cornmeal
  • 2 teaspoons baking powder
  • 1 1/2 teaspoons kosher salt
  • 1 teaspoon baking soda
  • 2 teaspoons fresh thyme leaves
  • 3/4 cup plain non-fat yogurt
  • 1/2 cup buttermilk
  • 2 large eggs
  • 3 tablespoons honey
  • 1 tablespoon extra-virgin olive oil


  • Preheat the oven to 350 degrees F. Butter an 8" X 8" baking dish.
  • Combine the dry ingredients in a large bowl, and whisk together. If you're weighing the flours, I used 4.5 ounces for one cup.
  • Combine the wet ingredients in the bowl of a standing mixer and mix on medium high for 2 minutes. Pour into the dry ingredients and mix together with a spatula or large spoon only until all the ingredients come together into a batter.
  • Pour the batter into the buttered baking dish, and bake for 35 minutes, or until a knife inserted into the middle comes out clean.
  • Serve warm with a drizzle of honey, or butter, or both.