Skip to content

Cream Cheese Cornbread

Cream Cheese Cornbread

This unusual cornbread has a biscuit-like texture and bits of lovely cream cheese throughout. The corn flavor comes out beautifully too!

Makes 9 medium squares of cornbread.


  • 1 c fine yellow cornmeal
  • 1 c all purposed unbleached flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp fine salt
  • 1 Tbsp sugar
  • 8 Tbsp cold cream cheese
  • 1 c cold plain yogurt


  1. Preheat oven to 375 degrees F and butter an 8 x 8 x 2 inch baking dish.
  2. In a medium bowl, whisk together the corn meal, flour, baking powder, baking soda, salt and sugar.
  3. Cut in the cream cheese with a fork or pastry blender until fine dollops of cream cheese are distributed throughout.
  4. Stir in the yogurt with a wooden spoon until well-incorporated and you have the texture of thick biscuit dough.
  5. Spoon into the prepared pan and spread evenly. Use damp hands to smooth and compact the top of the dough.
  6. Bake 20 minutes or until golden brown. Cool in pan several minutes before slicing and serving. Wrap leftover portions snugly and use within 2 days, or freeze and use within a month.

Leave a Comment

Your email address will not be published. Required fields are marked *