Cornbread With Corn – Immaculate Bites

Cast-Iron Skillet or Baking Dish for Cornbread

When making cornbread, people use anything from a cast-iron skillet to a pie dish. But what difference does it make? It’s honestly about your preference and what you have. However, they both will give you slightly different results.

For example, making cornbread in a cast-iron skillet will yield a crispy crust with a soft interior and deeper flavor. But a baking dish produces a more uniform texture and is lighter, so it’s easier to take out of the oven. So it’s all about what you want most, but either way works fine.👌 

Recipe Ingredients

1. Dry Ingredients – Flour and cornmeal create a perfectly balanced cornbread texture. More cornmeal means a denser texture. Then baking powder is the leavening agent that gives it fluff, while salt and sugar are the ultimate flavor enhancers. (You can use a Jiffy corn muffin mix if you’re short on time.)
2. Fat – Butter and bacon drippings deliver a delicious richness. Bacon drippings also keep the cornbread from sticking to the pan while giving it that beautiful brown color. (Vegetable oil will work if that’s what you have.)
3. Liquid Ingredients – Buttermilk delivers acidity, provides your cornbread a pleasant tang, and gives your baking powder an extra lift. You can use a cup of whole milk and a tablespoon of vinegar if you don’t have buttermilk. Then eggs hold it all together.
4. Corn – A simple can of corn will elevate your cornbread and give it a twist you didn’t know you needed! And cornbread made with creamed corn works if you want a smoother texture.

How to Make Cornbread With Corn 

• Preheat the oven to 375°F (190°C) and grease a 9-inch square baking dish or cast-iron skillet.
• Make Batter – In a medium-sized bowl, whisk the flour, cornmeal, baking powder, sugar, and salt. Make a well, then add buttermilk, lightly beaten eggs, and melted butter. Whisk until well combined. (Photos 1-6)
• Heat a cast-iron skillet with two tablespoons of butter or bacon fat until hot. (Skip this step if using a baking pan.) (Photo 7)
• Pour – Remove from the heat and carefully pour in the batter. Sprinkle some corn kernels on top. (Photo 8)
• Bake for 20-25 minutes or until golden brown. Insert a skewer in the center to check for doneness; when it comes out clean, you’re done!
• Serve and enjoy!

Recipe Variations

1. Sweeter: In some Caribbean countries, cornbread is more of a dessert or an afternoon snack. Sweeten yours with sugar or honey, and add some of your favorite fruits while you’re at it. Berries or peaches are great options.
2. Add Veggies: You don’t have to stop at corn. Make your cornbread your playground😉. Bell peppers and onions add extra goodness.
3. Traditional: Originally, people made cornbread with all cornmeal and no flour. This will yield a denser and crispier result. But maybe that’s something you can get down with.
4. Ramp it up: Add some diced jalapeños, grated cheddar cheese, fresh herbs, and crumbled bacon for a fabulous cornbread recipe.
5. Gluten-free: Replace the flour with cornmeal and add an extra egg to hold it together.
6. Stone ground: Try different types of cornmeal. For example, stone-ground cornmeal produces a coarser, more rustic cornbread. Fine cornmeal, however, will create a smoother and more delicate cornbread.

Tips and Tricks

1. Adjust the sweetness: Cornbread recipes have varying degrees of sweetness. If you prefer sweeter cornbread, increase the sugar, but be careful not to overdo it overpower the corn flavor.
2. As usual, fresh is best. Make sure your cornmeal hasn’t expired for a better experience.
3. Allow the cornbread to cool before serving to set and prevent it from crumbling.
4. Add an extra egg yolk for a moister batter.

Make-Ahead Instructions

You can mix the batter’s dry and wet ingredients ahead. Store the wet ingredients in an airtight container in the fridge for up to two days. And the dry ingredients stores well in a ziplock bag at room temperature.

When ready to bake, mix the ingredients as you normally would and proceed as instructed.

Serving and Storage Instructions

Cornbread with corn is amazing straight from the oven (let it cool enough not to burn your tongue😉)

You can store leftovers at room temperature for up to two days; or in the refrigerator for up to five days. If keeping it in the fridge, wrap it tightly so it doesn’t absorb off flavors.

And, yes, cornbread freezes well. Wrap it tightly in plastic (or put it in an airtight freezer bag and gently squeeze out excess air) and freeze it for 3-4 months.

FAQs

What to Serve With Cornbread 

Cornbread is a great side dish for white bean chicken chili—a classic favorite. And it’s a must for Southern fried chicken and coleslaw.

Of course, it goes fabulously with smoked turkey wings, mashed potatoes, and brown gravy. Have you ever slathered cornbread with gravy? Yum! And the leftovers (if there are any) make a fantastic cornbread salad for tomorrow’s lunch. 

More Delicious Cornbread Recipes To Try

1. Mexican Cornbread
2. Jiffy Cornbread Recipe
3. Southern Style Cornbread
4. Cornbread Muffin

Conclusion

Surprise your family with this exciting twist on cornbread. Simply adding corn will take this heavenly, heartwarming dish to the next level. How do you like making your cornbread? Drop a comment below and let me know.

Watch How to Make It