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    Home » Recipes » Side Dishes » Cornbread Recipe – with 6 Variations!

    PUBLISHED: April 14, 2020 • By Toni Dash 28 Comments

    Cornbread Recipe – with 6 Variations!

    Jump to Recipe

    This post may include affiliate links. As an Amazon Associate I earn from qualifying purchases.

    Cornbread recipe title image

    Soft, sweet, moist Cornbread is fast and easy to make. Make this cornbread recipe just once and you’ll never use a mix again! Six variations let you change the flavors up to go with any meal.

    Cornbread recipe title image

    Cornbread is a homey bread recipe that goes with everything from chili, soups, grilled meats and more.

    Making it from scratch is fast and easy.

    The ingredients are probably in your pantry right now!

    It’s fantastic as is BUT I’m including 6 ways to change it up too.

    With some easy mix in ingredients you can totally change the flavor to match any meal!

    Cornbread Recipe from Scratch

    Cornbread is SO easy to make from scratch. Once you try it you’ll never use a mix again.

    There is a strong regional divide between the north and south of the U.S. on the ‘right way’ to make cornbread.

    I’m not claiming this to be a ‘correct’ Northern OR Southern recipe. It’s just plain delicious!

    This cornbread is slightly sweet and moist.

    You can see from the photos it has a more cakey consistency rather than being super crumbly.

    It’s a ‘must have’ recipe for your kitchen. It can be changed up many ways and used for so many things.

    homemade cornbread with honey and butter

    Ingredients

    • All purpose flour (regular or gluten-free measure-for-measure flour blend)
    • Yellow cornmeal
    • Granulated sugar
    • Salt
    • Baking powder
    • Egg
    • Milk
    • Vegetable oil

    cornbread ingredients

    Ingredient Notes

    Flour

    This cornbread recipe has been tested with each regular All-Purpose Flour and gluten-free measure-for-measure flour blend.

    The results are fantastic with both.

    My recommended gluten-free flour blend is Bob’s Red Mill gluten-free 1-t0-1 Baking Flour.

    Yellow Cornmeal

    Cornmeal is finely ground dried corn. This cornbread recipe uses finely ground Yellow Cornmeal. 

    In the grocery stores if you purchase ‘Yellow Cornmeal’ it will be finely ground. 

    Coarsely ground cornmeal adds more texture.

    Make it Gluten-Free

    The only ingredient that needs to be changed is the flour. Use gluten-free measure-for-measure flour blend.

    homemade cornbread squares

    Cornbread Recipe Variations

    A fantastic thing about cornbread is that is can be changed up so many different ways.

    From spicy, salty, cheesy even to sweet. 

    Here are six of my favorite variations. The listed ‘mix in’ ingredients are added to the batter and baked as normal.

    Details in the recipe card at the end of the blog post.

    Cornbread with Corn Niblets

    Add 1 cup canned (drained), frozen or fresh corn

    Mexican Cornbread

    • 1/4 cup chopped Jalapeno peppers or bell peppers 
    • 1 cup canned (drained), frozen or fresh corn 
    • 1/2 cup finely shredded Mexican cheese

    Cheesy Garlic Cornbread

    • 1/2 cup shredded cheddar 
    • 1/2 teaspoon minced garlic

    Jalapeno Jack Cornbread

    • 6 ounces pepper jack cheese 
    • 1/2 cup chopped and seeded jalapeno peppers

    Pepper Jack Bacon Cornbread

    • 6 strips of back (chopped) 
    • 3/4 cup shredded pepper jack cheese 
    • 1/4 cup thinly sliced green onion

    Lemon Raspberry Cornbread (sweet)

    • 1 cup fresh raspberries 
    • 1 teaspoon finely grated lemon peel 
    • Top with 2 tbsp sliced/slivered almonds

    close up view of cornbread square from side

    Why Does Cornbread Crack?

    Quick breads (breads that don’t contain yeast) often crack due to the outside cooking faster than the inside.

    Eventually the internal heat will break through the top surface.

    This does not affect the moistness or flavor of the cornbread, only the appearance.

    If the cracks bother you, try the tips below to avoid cracking.

    Here are some PRO TIPS to try to avoid bread cracking while baking:

    Position the oven rack in the middle of the oven.

    Avoid opening and closing the oven door during baking.

    Add a second pan with some boiling water to the oven. This adds more moisture to the oven.

    Cook at a lower temperature for a longer time:

    • Bake at 350 degrees.
    • Start checking for doneness beginning at 30 minutes.
    • The cornbread will probably take an additional 15-20 minutes to bake.

    Different Ways to Bake It

    Use a square 8-inch pan for cornbread squares.

    Use a round 8-inch pan to cut the cornbread into wedges.

    Bake in a cast iron cornbread pan. These classic pans create small muffins or a corn cob shape and make a wonderful crisp crust on the outside of the cornbread.

    Make Cornbread Muffins: 

    • Spray 12 muffin tin cavities with non-stick cooking spray or fit them with baking liners
    • Fill 2/3’s full
    • Bake for 15 minutes until the tops are golden and a toothpick inserted comes out clean

    How to Make Cornbread – Step-by-Step

    STEP 1: Preheat the oven to 400 degrees. Prepare an 8-inch baking pan by spraying with non-stick cooking spray OR line with foil (leave an overhang) and spraying the foil with non-stick spray.

    STEP 2: In a mixing bowl combine the flour, cornmeal, salt, baking powder and sugar (photos 1-4). Stir.
    Cornbread recipe process steps photos 1-4

    STEP 3: Add the egg, vegetable oil and milk (photos 5-7); stir to combine (photo 8).

    Cornbread recipe process steps photos 5-8

    STEP 4: Pour batter into the prepared pan (photo 9-10). Bake for 20-25 minutes until a toothpick inserted comes out clean (photo 11).

    Cornbread recipe steps photo collage 3

    STEP 5: Cool fully on a cooling rack before cutting. NOTE: if using foil in the pan, lift the cornbread out of the pan for easy cutting. Otherwise turn out onto the cooling rack.

    How to Use Cornbread

    It’s perfect to serve with any chili recipes. Serve it with your favorite soup recipes too.

    Serve it by itself or warm with a slice of butter drizzled with some honey!

    This cornbread recipe is perfect for cornbread stuffing recipes too.

    How to Store

    At Room Temperature

    The cornbread can be stored at room temperature up to 2 days. Cover with plastic wrap or foil.

    If in a hot or humid climate, store it in the refrigerator.

    In the Refrigerator

    Cover the cornbread tightly with plastic wrap and store in the refrigerator for up to 1 week.

    Reheat for a few seconds in the microwave before serving.

    In the Freezer

    After the cornbread has totally cooled, wrap tightly in plastic wrap then in foil or put into a plastic freezer bag.

    Store in the freezer for up to 3 months. Thaw in the refrigerator and warm before serving.

    cornbread squares

    More Recipes You’ll Love

    • Cinnamon Raisin Bread
    • Easy Beer Bread
    • Irish Soda Bread
    • Butter Pie Crust
    Did you make it? Please RATE THE RECIPE below!

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    Cornbread recipe title image

    Cornbread

    Moist, slightly sweet Cornbread is fast and easy to make! Better than a mix but just as easy. Change it up in 6 different ways (variations included).
    5 from 19 votes
    Print Save Recipe Recipe Saved! Pin Rate
    Course: Side Dish
    Cuisine: American
    Prep Time: 10 minutes
    Cook Time: 23 minutes
    Total Time: 33 minutes
    Servings: 16 squares
    Calories: 144kcal
    Author: Toni Dash
    Prevent your screen from going dark

    Ingredients

    • 1 cup All Purpose Flour (regular or gluten-free measure-for-measure flour blend)
    • 1 cup Yellow Cornmeal
    • 1/2 cup Granulated Sugar
    • 1 teaspoon Salt
    • 2 teaspoon Baking Powder
    • 1 Egg
    • 1 cup Milk
    • 1/3 cup Vegetable Oil

    VARIATIONS (if making a variation the mix in ingredients are listed below by variation)

      CORN

      • 1 cup Corn (canned (drained), frozen or fresh)

      MEXICAN CORNBREAD

      • 1/4 cup chopped Jalapeno Peppers or Bell Peppers
      • 1 cup Corn (canned/drained, frozen or fresh)
      • 1/2 cup finely shredded Mexican Cheese blend

      CHEESY GARLIC

      • 1/2 cup shredded Cheddar Cheese
      • 1/2 teaspoon minced Garlic

      JALAPENO JACK

      • 6 ounces grated Pepper Jack Cheese
      • 1/2 cup seeded, chopped Jalapeno Peppers

      PEPPER JACK BACON

      • 6 strips Bacon chopped
      • 3/4 cup shredded Pepper Jack Cheese
      • 1/4 cup thinly sliced Green Onion

      LEMON RASPBERRY

      • 1 cup fresh Raspberries
      • 1 teaspoon finely grated Lemon Peel
      • 2 tablespoons sliced/slivered almonds add to top before baking

      Instructions

      • Preheat oven to 400 degrees. Prepare an 8-inch baking pan with a non-stick spray. Optional: Line with foil and spray with a non-stick spray for easier removal.
      • In a large bowl, whisk together the flour, cornmeal, sugar, salt and baking powder.
      • Mix in the egg, milk and oil until well combined.
      • MIX INs: If making a variation of the cornbread, add the mix in ingredients listed above at this step.
      • Pour the batter into the prepared pan. Bake for 20-25 minutes, or until a toothpick comes out clean.
      • Allow to cool fully on a rack before cutting and serving.

      Notes

      Nutritional Facts for plain Cornbread (no mix ins).
      This recipe has been tested multiple times with regular All Purpose Flour and with gluten-free measure-for-measure flour.

      Nutrition

      Calories: 144kcal | Carbohydrates: 20g | Protein: 3g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 12mg | Sodium: 157mg | Potassium: 115mg | Fiber: 1g | Sugar: 7g | Vitamin A: 40IU | Calcium: 42mg | Iron: 1mg
      Did you make this recipe?Mention @boulderlocavore or tag #boulderlocavore!
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      ABOUT THE AUTHOR

      TONI DASH
      Toni Dash head shot

      Toni Dash, is a Certified Nutrition Coach and the writer/blogger, photographer, recipe developer and creator of Boulder Locavore®. She has been developing easy to make, well-tested recipes since 2010. Her seasonal recipes bring excitement to the dining table for both gluten-free and gluten diners. Toni has been featured in numerous publications and on culinary websites for her creative, delicious recipes and travel features. For more details, check out her About page.

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        Recipe Rating




      1. Monica says

        April 15, 2020 at 5:25 pm

        I have been obsessed lately with cornbread. I want to try the raspberry lemon one you mentioned. My husband was able to finally replenish the yellow corn meal! It was hard to find lately.

        Reply
      2. Cathy says

        April 15, 2020 at 4:00 pm

        Seriously LOVED this cornbread and can’t wait to try all the variations!

        Reply
      3. Catalina says

        April 15, 2020 at 3:02 pm

        5 stars
        I love the texture of this cornbread!I have to make it!

        Reply
      4. Katie says

        April 15, 2020 at 1:35 pm

        5 stars
        I’m a big fan of corn bread, and oh my goodness the variations are delicious!! The cheesy garlic is insanely good, and the lemon raspberry- amazing!

        Reply
      5. Fatima Torres says

        April 15, 2020 at 12:42 pm

        5 stars
        Yum! My dad has a similar cornbread recipe. I just saw one the other day with jalapenos in it. Interesting way to spice things up, huh? 🙂

        Reply
      6. Nancy says

        April 15, 2020 at 8:23 am

        5 stars
        This was so simple to put together! Love the classic recipe but will definitely try some variations!

        Reply
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      About Toni Dash

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      Welcome! I’m Toni. I’m a Certified Nutrition Coach and my goal is to MAKE YOUR LIFE EASIER with delicious, well-tested recipes and travel tips! More About Me …

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