Iroquois White Corn Project

Cornbread with Maple Yogurt


  • 1 cup Iroquois Roasted White Corn Flour
  • 1 cup all-purpose flour
  • 1 stick of butter
  • ½ cup sugar 
  • 2 eggs or egg substitute
  • 1 tablespoons baking powder
  • ¼ teaspoon salt 
  • ½ cup vanilla maple yogurt* 
  • ½ cup milk


  1. Preheat the oven to 400 degrees F. Grease pan.
  2. In a large mixing bowl, cream the butter and sugar and add the eggs. Stir well.
  3. Add the corn flour, all-purpose flour, baking powder and salt to the creamed butter.
  4. Stir in the milk and yogurt. Pour batter into pan and bake for 15 minutes or until beautifully brown.

* You can substitute plain yogurt plus 1 teaspoon maple extract.

Go Back