Savory Cornbread
Savory Cornbread with Cheese and anise seeds recipe. Looking for side dish recipes to round out your meal? Try this delicious homemade tender, savory cornbread, moist and flavorful cornbread. Serve it as a snack or as an accompaniment to a meal. Best served warm with a light touch of butter.
[gtranslate]
Tools
Ingredients
- 1-½ cups all-purpose flour spooned into measuring cup and leveled-off
- 1 cup Quaker yellow cornmeal
- 1 tablespoon baking powder
- 1-½ teaspoons kosher salt
- 1 tablespoon granulated sugar
- 1 teaspoon anise seeds or freshly chopped thyme
- 1 canned (15.25oz) whole kernel sweet corn
- 2 cups Mexican blend cheese , shredded
- 1-¼ cups buttermilk or whole milk
- 2 large eggs , beaten
- ½ cups avocado oil or 1 stick (½ cup) unsalted butter, melted and slightly cooled
Instructions
- Preheat the oven to 400 °F. Line with parchment paper a 9-inch glass or metal baking dish or grease with nonstick cooking spray. In a large bowl, whisk together the flour, cornmeal, anise seeds, and baking powder until well combined. Next, stir in the kernel of sweet corn and cheese.
- Whisk to combine the beaten egg, salt, buttermilk, avocado oil, and sugar in a small bowl. Add the wet mixture to the dry ingredients and stir with a wooden spoon or rubber spatula until just combined. Do not over-mix.
- Pour the batter into the prepared baking dish and smooth the surface with the back of a spoon or spatula—Bake the savory cornbread for about 30 minutes, or until puffed and lightly golden. Cool slightly in the pan on a wire rack, then cut the delicious cornbread into pieces and serve warm. Enjoy!
Notes
How to Store & Re-Heat
Cornbread is best stored at room temperature in a container or wrapped in plastic or aluminum foil. If stored properly, cornbread can last up to 3-4 days. To expand its shelf life, keep it in the refrigerator for up to a week or in the freezer for up to 3 months. When reheating cornbread, you can do so in the oven, microwave, or stovetop. To reheat in the oven, preheat the oven to 350°F, wrap the cornbread in foil, and bake for 10-15 minutes until warmed.
To reheat in the microwave, place a slice of cornbread on a microwave-safe plate, cover it with a damp paper towel, and microwave for 20-30 seconds until warmed through. To reheat on the stovetop, cut a slice of cornbread and place it in a skillet over medium-low heat with a bit of butter or oil. Cook for 1-2 minutes on each side until warm and crispy. With these simple tips, you can enjoy freshly reheated cornbread anytime!
Make-Ahead
Cornbread is a great dish to make ahead of time for parties, gatherings, or busy weeknights. You can prepare the batter in advance, store it in the refrigerator, and then bake it right before serving for a warm and fresh cornbread experience. To make the batter ahead of time, follow the recipe instructions up until the point of baking, then cover the batter with plastic wrap and store it in the refrigerator for up to a day.
When ready to bake, preheat the oven to the specified temperature, grease the baking dish, and pour the batter into the dish. Bake according to the recipe instructions, but you may need to add a few extra minutes to the baking time if the batter is chilled. Another make-ahead option is to bake the cornbread in advance, let it cool completely, and then wrap it tightly in plastic wrap and store it in the freezer for up to 3 months.
When ready to serve, let the cornbread thaw at room temperature, and then reheat it in the oven or microwave as desired. With these make-ahead tips, you can enjoy freshly baked cornbread without the stress of last-minute preparation.
How to Freeze
Cornbread is a great dish to freeze for later use. Freezing cornbread is a simple process that can help you extend its shelf life and enjoy it at your convenience. To freeze cornbread, allow it to cool completely after baking, then wrap it tightly in plastic wrap and aluminum foil to prevent freezer burn. Label the package with the date and contents before placing it in the freezer.
Alternatively, you can slice the cornbread into individual portions before freezing to make it easier to thaw and reheat only the amount you need. When ready to use, thaw the frozen cornbread at room temperature for a few hours or overnight in the refrigerator. Once thawed, you can reheat the cornbread in the oven, microwave, or stovetop. Cornbread can be frozen for up to 3 months without losing its flavor or texture when properly stored.
Nutrition Facts
Savory Cornbread
Amount per Serving
Calories
332
% Daily Value*
Fat
22
g
34
%
Saturated Fat
6
g
38
%
Trans Fat
0.004
g
Polyunsaturated Fat
3
g
Monounsaturated Fat
12
g
Cholesterol
59
mg
20
%
Sodium
541
mg
24
%
Potassium
129
mg
4
%
Carbohydrates
24
g
8
%
Fiber
2
g
8
%
Sugar
2
g
2
%
Protein
11
g
22
%
Vitamin A
237
IU
5
%
Vitamin C
0.1
mg
0
%
Calcium
430
mg
43
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
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.
Did you Like the Recipe?We would appreciate it if you could rate it. Also, make sure to check out our Youtube Channel for more great recipes. Please share it on social media and tag us so we can see your delicious creations. Thank you!