Looking for a quick and easy homemade cornbread recipe? Look no further! This cornbread is not only delicious but incredibly simple to whip up in just 10 minutes (excluding baking time) with minimal ingredients.
I’ve been baking this simple homemade cornbread recipe nearly every week since my kids were little. In fact, it’s one of the few recipes I know by heart. This cornbread is on the sweeter side without being overly so, and it can be whipped up in minutes with just a few ingredients.
Pair cornbread with beef chili or turkey chili for a cozy Southwestern dinner, or try it alongside crab cakes or boiled shrimp for a taste of the Eastern Shore. It’s also the perfect match for my BBQ chicken, rounding out a down-home Southern meal. But don’t stop there—you can even enjoy it for breakfast, generously slathered with honey butter or your favorite jam. When it comes to sides, is there anything more versatile than cornbread?
Simple Cornbread Recipe
“Made this today to go with the turkey chili. Both were delicious. My husband said it was the best cornbread he’d ever had!” Janet
To keep leftover cornbread fresh, wrap it in plastic wrap or aluminum foil and store at room temperature for up to 3 days.
Yes, cornbread can be frozen in an airtight container or sealable plastic bag for up to three months. Thaw for 3 to 4 hours on the countertop before serving.
Cheese And Chilli Cornbread
To reheat cornbread, wrap it in aluminum foil and warm in a 350°F-oven until warmed through. Alternatively, you can heat the squares in the microwave at 50% power for 30 to 45 seconds, or until just hot; do not overheat, or the cornbread will get tough.
Yes, you can get creative with cornbread by adding ingredients like diced jalapeños, shredded cheese (cheddar is a great option), chopped herbs, or even fresh-cooked or frozen corn kernels to the batter.
I'd love to know how it turned out! Please let me know by leaving a review below. Or snap a photo and share it on Instagram; be sure to tag me @.
Easy Cheddar And Jalapeño Cornbread
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.At Cookery School we teach to empower so that everyone has the confidence to replicate recipes again and again at home. We also teach by principle – if you can understand how to make one quick bread, you can make a whole range of different quick breads using the same principle.
During our time at home, in isolation, these principles have never been more pertinent, when we all need to cook a lot more. We will be sharing simple, home-cooked weekly recipes with you, so that your experience of cooking during Covid-19 is a positive one, with new recipes learnt and delicious dishes enjoyed.
Forms the basis of all the quick breads that we do at Cookery School. It is only the varying amounts of liquid – milk, eggs and oil – that make the various mixtures different and account for their different textures – eg scones, muffins and pancakes.
Recipe: Quick Breads
• As soon as the baking powder comes into contact with the liquid, the acid in the baking powder reacts with the liquid to produce carbon dioxide and the rising action starts straight away, trapping bubbles of air in the mixture. The acid in the baking powder is usually in the form of a cream of tartar and bicarbonate of soda mixture: it just needs to be triggered off by the addition of moisture (milk, eggs, oil, etc.).
• This means you have to work quickly once you have added the wet and dry ingredients together and put the mixture into the oven as soon as possible before the gas starts to dissipate.
• When mixing, it is very important to keep a light touch and not over-mix – this way you ensure a quick bread with a light, airy texture rather than a tough scone, muffin or pancake.
Cheesy Sweetcorn Cornbread Recipe
• Don’t be tempted to add more baking powder than a recipe suggests, as too much can cause the mixture to taste soapy. It can also cause the mixture to rise too rapidly so that the air bubbles grow too large and the mixture has an overly ‘spongy’ texture.
• When making cornbread simply substitute half of the flour with cornmeal and increase the liquid a bit as cornmeal absorbs more liquid than flour does.
3. Pour egg mixture into dry ingredients and, using a large spoon, mix together swiftly. Make sure that there are no lumps of cornflour hanging about. Do not overmix.
Jalapeño Cornbread With Charred Spring Onion Soured Cream Recipe
4. Pour batter into greased brownie baking tin, a 1 pound/500g loaf tin or a 7”/18cm round tin can be used if preferred.
5. Bake in oven 200C/400F for about 20 minutes or until golden brown. When a skewer is inserted into the cornbread it comes out clean.
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American Cornbread Recipe (uk)
With over 20 years experience, we are experts at delivery fantastic corporate events in a relaxed and informal, yet professionally structured environment.Last Sunday I was invited to a Thanksgiving dinner and my friend Mariel from NY put on a huge feast for us (great homemade rum ice cream also by Rich!). Of course, my contribution to the dinner was going to be bread related and for this occasion it had to be cornbread (the savoury kind). This is my very own savoury cornbread recipe, tried and tested many times.
First of all, some clarification on cornmeal since I live in the UK and this is a typical US dish. Cornmeal (the finely ground version you need for cornbread) is also referred to as maize flour in the UK or you might get finely ground polenta.
Traditionally in the States, a skillet (a cast iron pan with slanted sides) is used for baking cornbread. The skillet is the only way to make it all-round crispy and crunchy. Unfortunately, I’m currently lacking a skillet (not much longer I hope!) so I used a baking tin. You can use the same recipe to make savoury cornbread muffins. Just divide the mixture among the muffin tins and bake for slightly shorter than in the below recipe (about 20 minutes overall).
Best Jiffy Cornbread
Easy to put together and a great side dish for Thanksgiving, Christmas dinner or any other time of the year, whenever you fancy a delicious snack! TIP: Get all the ingredients ready and all the chopping and grating done before you start putting the savoury cornbread batter together.
Experiment with the ingredients, take out the chili and just add some fresh herbs such as thyme. Build a basic cornbread batter and add whatever you are in the mood for – sun-dried tomatoes or olives for example. Note that you might need to adjust the amount of buttermilk you use as the consistency of the batter will be determined by the moisture content of your selection of savoury ingredients.
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