Savory Cornbread
User Reviews
5
Savory Cornbread
Description
Savory Cornbread combines dry ingredients—flour, cornmeal, baking powder, salt, sugar, and anise seeds or thyme—for a subtle spicy-herbal note that complements the bread's sweetness. Canned whole kernel corn adds moisture and natural sweetness, while shredded Mexican blend cheese melts to create pockets of creamy flavor. The wet ingredients include buttermilk for tang and richness, eggs for structure, and avocado oil or melted butter for fat that lends tenderness and flavor.
The batter is gently mixed to avoid overworking, then baked in a greased or parchment-lined dish until puffed and lightly golden. The finished cornbread has a tender crumb with flavorful accents from herbs and cheese. It is suitable as a side dish for soups, stews, or barbecue.
Storage notes recommend keeping the cornbread at room temperature wrapped for a few days or refrigerated for a week, with freezing possible for up to three months. Reheating can be done in the oven, microwave, or stovetop to restore warmth and texture. Preparing the batter or full cornbread ahead of time is convenient for gatherings or quick meals.
Ingredients
- 1-½ cups all-purpose flour spooned into measuring cup and leveled-off
- 1 cup yellow cornmeal Quaker brand
- 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 egg beaten, large
- ½ cups avocado oil ½ cup) unsalted butter, melted and slightly cooled, or 1 stick (likely butter, but ambiguous
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
- Store cornbread at room temperature wrapped or in a container for up to 3-4 days, or refrigerate for up to a week.
- Freeze wrapped cornbread for up to 3 months; thaw before reheating.
- Reheat cornbread in the oven at 350°F wrapped in foil for 10-15 minutes, or microwave covered with a damp paper towel for 20-30 seconds.
- You can make the batter up to a day ahead; keep it refrigerated before baking.
- Bake cornbread in advance and freeze fully baked pieces for convenience; thaw before serving.
User Reviews
Overall Rating
5
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