Looking for a crisp cornbread that has a light and moist crumb, then you have to try this easy Kefir cornbread! In under an hour you'll have the most delicious cornbread to enjoy with your next batch of chili!
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We all need a good cornbread recipe in our arsenal of recipes. Cornbread can be used as a side to soups, stews, and especially chili! It's so versatile in the different mix ins that you can add to it to. Want to make it a little spicy, add some jalapenos! Looking for a sweeter cornbread? Brush honey over the top of the cooked cornbread. The possibilities are endless!
This recipe is brought to you in collaboration with Lifeway Kefir. Thank you for supporting the brands that make my blog possible! Check out this recipe for Caramel Apple Cheesecake Dip that uses Lifeway Farmer's Cheese!
What is Kefir?
Kefir is a tart and tangy cultured milk. It is full of good for you probiotics and is high in calcium and protein. In this recipe, we are using kefir where you would normally use buttermilk. The consistency is a little thicker than buttermilk and gives this cornbread the tang and moisture for a fluffy inside crumb.
Why You'll Love This Recipe
- It's ready in under an hour! When you need to whip up a quick dessert or side dish, this cornbread hits the mark! From start to finish, it takes just under an hour, which is helpful on those busy weeknights.
- It's a great base for flavors! This is a great base cornbread recipe. See below for all the different add ins to take this recipe to the next level!
- It's so much better than store bought! I love making homemade food because it tastes so much better than all those baked goods you find at the store. You won't go back to the store bought stuff after you realize how delicious this is and how easy it is to make!
Ingredients You'll Need
Most of these ingredients you probably already have in the house! I make sure to have kefir in the refrigerator at all times. Not only to bake with, but to add to smoothies and to drink!
- Kefir- Lifeway has so many delicious flavors, but for this recipe we are using original, or plain kefir.
- Cornmeal- I like to use yellow cornmeal for cornbread.
- Melted Butter- to aid in the soft, fluffy crumb of the cornbread.
- Sugar- You can use honey if you would prefer.
- Rising agents- You'll need both baking powder and baking soda for this recipe.
- Egg- To help keep the cornbread from falling apart.
Let's Make Kefir Cornbread!
Preheat the oven to 350 degrees. Grease a 8x8 inch pan with butter and line the baking dish with parchment paper to avoid the cornbread from sticking. In a large bowl, mix together the sugar and butter until well combined. Add the kefir and eggs to the bowl and mix well.
Mix the butter and sugar together 
Add the kefir and eggs
In a separate bowl, mix together the flour, cornmeal, baking powder, baking soda, and salt. Mix until fully combined. Add the dry ingredients to the wet ingredients and mix until just combined. Do not overmix. Pour the batter into the prepared baking dish. Bake for 45 minutes or until a toothpick is inserted into the middle of the cornbread and comes out clean. Allow the cornbread to cool completely before serving.
Mix together the dry ingredients 
Add the dry ingredients to the wet ingredients
Tips and Tricks
- Instead of an 8x8 inch pan, you can use a cast iron skillet to bake this cornbread. Just make sure to butter the skillet or the cornbread will stick.
- Do not overmix the batter. It's ok if there are a few lumps left in the batter. If you overmix the batter, it will cause the cornbread to be tough instead of light and fluffy.
- Don't have chili to eat this cornbread with, no problem! Toast up a slice for breakfast and slather it with blueberry jam, strawberry jam, peach jam, or apple butter!
- This is a great base recipe for cornbread. Give these add ins a try next time you make cornbread:
- Jalapenos and cheddar
- Rosemary and roasted garlic
- Add a can of corn to give a little more texture
- Broccoli and cheddar
- Sun dried tomatoes and dried Italian seasoning
Frequently Asked Questions
Yes! This would make delicious cornbread muffins! Line a muffin tin with muffin liners and evenly distribute the batter among the muffin liners. Bake for 20-25 minutes until a toothpick is inserted and comes out clean.
You can keep this cornbread in an airtight container on the counter for up to 3 days. After that it should be frozen or eated.
Yes! This cornbread is very freezer friendly! Allow the cornbread to cool completely and then place the sliced cornbread into an air tight container, or a Ziploc bag. Make note of the date that you are freezing the cornbread. It will stay good in the freezer for up to 3 months.
Other Recipes To Try
Did you love this Kefir Cornbread Recipe? I'd so appreciate it if you would give this recipe a 5 star review! That will help other hungry readers find my recipes!
And don't forget to tag me on Instagram or Facebook and share this recipe on Pinterest! Thanks for sharing this journey with me and enjoy these delicious recipes!
- One Bowl Chocolate Chip Banana Bread
- Pumpkin Soda Bread
- Death By Chocolate Zucchini Bread
- Lemon and Blueberry Zucchini Bread
- Cinnamon Streusel Banana Bread
Kefir Cornbread
Ingredients
- ½ cup Sugar
- ¼ cup Butter Melted
- 1 egg
- 1 cup Flour
- 1 cup Kefir Whole milk, plain
- 1 cup Yellow Cornmeal
- 2 teaspoon Baking Powder
- 1 teaspoon Baking Soda
- 1 teaspoon Salt
Instructions
- Preheat the oven to 350 degrees. Grease an 8x8 inch baking sheet with butter. Line the pan with parchment paper and allow the ends to overhang the pan. Set it aside.
- In a large bowl, mix together the sugar and butter.
- Add the eggs and kefir to the bowl and mix well.
- In a separate bowl, mix together the flour, cornmeal, baking powder, baking soda, and salt.
- Add the dry ingredients to the bowl with the wet ingredients. Mix well but do not overmix.
- Add the batter to the prepared baking dish and bake for 45 minutes or until a toothpick is inserted into the center of the cornbread and comes out clean. Allow the cornbread to cool before serving.
Notes
- Do not overmix the batter. It's ok if there are a few lumps left in the batter. Overmixing will cause the cornbread to be tough and not light and fluffy.
- Honey or maple syrup can be substituted for sugar.
- Make sure to butter the pan well so the cornbread comes out of the pan easily. The parchment paper ensures that the cornbread won't stick.
Denise
Loved this recipe. Cornbread was beautifully light and fluffy. I did add at least 1 more cup of the kefir. I found that my mixture was not moist enough. I only used 2 tablespoon of white sugar and added 1/2 cup of shredded cheese. I baked in a Lodge iron pot. At 350. I thank you for sharing your recipe. 1/28/2023. Deno
lynnswayoflife
Thank you so much for making my recipe!