These tender and slightly sweet cornbreads are great as a side dish or a delicious snack. This recipe uses 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.
For a sweet and savory combination, try these blueberry cornbread muffins. If you're in the mood for something savory and cheesy, check out this Savory Cornbread.
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 try 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. It has a crispy crust and a tender interior.
Another Paraguayan classic you must try is Sopa So'o, which is 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.
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.
Pair with
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Recipe
Easy Cornbread
Equipment
Ingredients
- 4 tablespoons avocado oil or any neutral flavored oil
- 4 tablespoons unsalted butter melted and cooled
- ¼ cup plus 2 tablespoons granulated sugar
- 2 tablespoons honey
- 2 large large eggs , room temperature
- ½ teaspoon kosher salt
- ¾ cup whole milk , room temperature (low fat works too)
- 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
Nutrition
Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.
