These tender and slightly sweet cornbreads are great as a side dish or a delicious snack. This recipe is made with all-purpose flour, cornmeal, butter, oil, and a combination of granulated sugar, light brown sugar, and a touch of honey; this gives them a slight sweetness and depth. Furthermore, it is versatile; for a perfect chili side dish, reduce the sugar, fold in diced jalapeno and shredded cheddar; for a sweet afternoon snack, leave it as is and serve with Honey Butter. They're Perfect for a quick snack or a side dish and also great for serving at parties or gatherings.
For more Cornbread recipes, try these Plain Cornbread Muffins; they are easy to follow and yield a delicious result. Or these Blueberry Cornbread Muffins for a sweet and savory combination. If you're in the mood for something savory and cheesy, check out this Savory Cornbread. And if you love the taste of pumpkin and fall spices, this Pumpkin Cornbread should also be on your list. Next, try this Cornbread Bundt Cake with Guava Glaze for a Brazilian spin on this recipe.
Or these Cornbread Muffins with Guava; they are the ideal dessert for a special occasion, whether for breakfast, brunch or after dinner! For a Paraguayan take, check out this Sopa Paraguaya; this hearty dish is a classic example of Paraguayan cuisine made with lots of cheese, which gives it a savory and cheesy flavor, with a crispy crust and a tender interior. Another Paraguayan classic you must try is this Sopa So'o, made of two layers of cornbread mixture and tasty ground meat filling and baked until golden. Suppose you like fresh corn🌽as much as my family does.
In that case, I promise you'll love this Traditional Paraguayan Chipa Guazu, which is similar to a corn souffle but even more delicious. Last but not least, this Microwave Cornbread comes together in a flash and is so delicious that I couldn't resist squeezing in one more recipe for you.
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What is Cornbread?
Cornbread is a type of quick bread containing ground cornmeal, popular in Southern cooking and enjoyed for its tender, crumbly texture and sweet aroma. Southern cornbread has traditionally been made with little to no sugar and a higher cornmeal-to-flour ratio, while the Northern style is sweeter and more cake-like. It is traditionally cooked in a skillet, and individual cornbread muffins are a popular way to bake individual portions of the dish. Soft and tender, almost like a cake, it can be made sweet or savory, depending on how you want to serve it.
Ingredients
Note: The full ingredients list is provided in the recipe card below.
- All-purpose flour: Flour acts as a binder, holding the other ingredients together while providing strength, structure, and elasticity.
- Cornmeal: I use Quaker yellow cornmeal.
- Baking powder: For leavening.
- Eggs: They act as a binder and add moisture and structure to the cake, Make sure you use room-temperature eggs.
- Kosher Salt: Adds flavor.
- Whole Milk: Full-fat milk, preferably.
- Avocado Oil: Feel free to substitute the avocado oil for any neutral-flavored oil.
- Granulated Sugar, Light brown Sugar & Honey: It adds moisture, tenderness, color, and depth of flavor.
Tools you'll need
- Dry Measuring cups
- 8-inch square baking dish
- 2 medium bowls
- Whisk
- Rubber spatula
- Wire rack
- Fine-mesh sieve
- Liquid measuring cup
How to Make Cornbread
Note: The full instructions are provided in the recipe card below.
Preheat the oven to 350 °F degrees. Grease an 8-inch square baking dish with cooking spray or butter and lightly dust with cornmeal; remove the excess and set aside. Combine the dry ingredients in a large bowl. Whisk the egg, oil, and milk mixture in a medium bowl. Slowly whisk the wet ingredients into the dry mixture, careful not to overmix the batter. Pour the batter into the prepared pan and bake for 30 to 35 minutes until light golden brown and a toothpick inserted in the center comes out clean. Serve immediately with softened butter, if desired.
Substitutions
- Flour: If you prefer a gluten-free option, substitute the all-purpose flour with a gluten-free blend suitable for baking. Remember that the cornbread's texture and taste may vary slightly with this substitution.
- Milk: While the recipe calls for whole milk, you can use alternative milk options such as almond milk, soy milk, or oat milk if you prefer or have dietary restrictions. Ensure the alternative milk is unflavored and unsweetened to maintain the intended flavor profile.
- Oil: The recipe suggests using avocado oil, but substitute it with other neutral-flavored oils such as vegetable oil, canola oil, or melted butter. Keep in mind that different oils may impart slight variations in flavor.
- Sugar: The recipe combines granulated sugar, light brown sugar, and honey for sweetness. If you prefer a less sweet version or want to reduce sugar content, you can adjust the amount of sugar or honey used.
Variations
- Cheesy Cornbread: Fold in shredded cheddar or your favorite cheese into the batter before baking. The melted cheese will add a savory and gooey element to the cornbread.
- Jalapeno Cornbread: Add diced jalapenos or other hot peppers to the batter for a spicy kick. You can adjust the amount of peppers based on your desired heat level.
- Bacon and Cheddar Cornbread: Cook crispy bacon until crispy, crumble it, and mix it with shredded cheddar cheese. Fold this mixture into the batter for a flavorful and indulgent cornbread.
- Cornbread Muffins: Instead of baking the batter in a square baking dish, pour it into greased muffin tins and bake for a shorter time to create individual cornbread muffins. This makes portioning and serving easier.
How to Serve
- Bread Basket: Include sliced or cubed cornbread in a bread basket alongside other bread varieties during gatherings, parties, or holiday meals. It adds a unique flavor and texture to the bread selection.
- Snack: Cut it into bite-sized pieces or squares and serve them as a snack. They are perfect for casual get-togethers, game nights, or as a tasty treat on their own.
- Breakfast or Brunch: Serve it alongside breakfast or brunch dishes like scrambled eggs and bacon or as part of a Southern-style breakfast spread. You can also enjoy it with butter, honey, or jam spreads.
How to Store & Re-Heat
To store: Ensure it has cooled completely. Wrap it tightly in plastic wrap or place it in an airtight container. Store it at room temperature for 1 to 2 days or in the refrigerator for 4 to 5 days.
To reheat: There are a few methods you can choose from when it comes to reheating cornbread. To maintain its texture and crispness, preheat the oven to 350°F (175°C) and place it on a baking sheet. Bake for about 5 to 10 minutes until heated through. Alternatively, you can use the microwave by wrapping a slice of cornbread in a damp paper towel and heating it in 30-second intervals until warmed to your liking. Be cautious not to overheat it, as it can become dry.
Make-Ahead
To make this recipe ahead of time, bake it and allow it to cool completely. Wrap it tightly in plastic wrap or store it in an airtight container. You can keep it at room temperature for up to 2 days or refrigerate it for 4 to 5 days.
How to Freeze
To freeze this recipe, ensure it has cooled completely. Wrap it tightly in plastic or aluminum foil to prevent freezer burn. Place it in a freezer-safe bag or airtight container, and label it with the date. Freeze it for up to 2 to 3 months. When ready to use, thaw it in the refrigerator overnight or at room temperature for a few hours. Optionally, reheat the thawed cornbread in the oven or microwave until warm.
Tips for Making The Best Cornbread
- Measuring Flour: Measure the flour by spooning it into the measuring cup, then level the cup with the back of a knife or use the weight measurements. ( I use a 240 ml Dry Measuring cup)
- Room temperature Ingredients: Ensure all ingredients are at room temperature; this helps everything get incorporated together properly; not doing this can result in poor emulsification.
- Made by Hand: If you don't have a stand mixer, make this with a bowl and a whisk.
- Avoid overmixing the batter: Stirring activates gluten, making batters chewy and tight. For cornbread containing wheat flour, stir with caution and mix until combined and not a minute more. A few lumps are okay.
- Add some mix-ins: While a Plain version is delicious, you can spruce things up with additional ingredients. Try stirring in fresh corn kernels, cheddar cheese, diced jalapeños, bacon, or maple syrup.
- Use cultured dairy: When making this recipe, use buttermilk, crème fraîche, yogurt, or sour cream. The acidity in these ingredients helps with leavening as it reacts with the baking soda, creating a tall crust and fluffy crumb. The zing of the cultured dairy also pairs well with the sweetness of the cornmeal.
FAQ
Can I use a different type of oil?
You can substitute avocado oil with neutral-flavored oils like canola or vegetable oil.
Can I use salted butter instead of unsalted butter?
You can use salted butter, but you may want to reduce the additional salt in the recipe slightly to avoid over-salting.
Can I use a sugar substitute for the granulated sugar or honey for a lower-sugar option?
You can use sugar substitutes or reduce the sugar content according to your dietary preferences.
What should I do if I don't have an 8-inch square baking dish?
You can use a similar-sized baking dish or pan, but the cooking time may need slight adjustments based on the dimensions.
How do I know when the cornbread is done baking?
The cornbread is done when it's light golden brown, and a toothpick inserted into the center comes out clean. The time may vary slightly depending on your oven.
Can I make this recipe with cornmeal that's not Quaker yellow cornmeal?
You can use other brands of yellow cornmeal. Ensure it's the same type (yellow cornmeal) for consistent results.
Related Recipes
Recipe
Cornbread
Tools
Ingredients
- 4 tablespoons avocado oil or any neutral flavored oil
- 4 tablespoons unsalted butter melted and cooled
- 2 tablespoons granulated sugar
- 2 tablespoons light brown sugar
- 2 tablespoons honey
- 2 large eggs , room temperature
- ¼ teaspoon kosher salt
- ¾ cup whole milk , room temperature
- ¾ cup Quaker yellow Cornmeal
- 1-¼ cups All-purpose flour , scooped and leveled
- 1 tablespoon baking powder
Instructions
- Preheat the oven to 350 °F degrees. Grease an 8-inch square baking dish with cooking spray or butter and lightly dust with cornmeal; remove the excess and set aside.
- Combine the dry ingredients into a large bowl. In a medium bowl, whisk together the egg, melted butter, oil, and milk mixture. Slowly whisk the wet ingredients into the dry mixture, being careful not to overmix the batter.
- Pour cornbread batter into the prepared pan and bake for 30 to 35 minutes until light golden brown and a toothpick inserted in the center comes out clean. Serve cornbread immediately with softened butter, if desired.
Notes
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.