Baked in a pan or made into muffins, cornbread is utter comfort food. Plus, it’s easy to personalize. Just start with your favourite cornbread mix or use our basic recipe, and then add any number of sweet and savoury ingredients to make 10 flavoursome variations.
Basic Cornbread Recipe
Prep time: 5 minutes
Bake time: 15-25 minutes
Butter or cooking spray, to grease pan
250 millilitres (1 cup) all-purpose flour
250 millilitres (1 cup) yellow cornmeal
15 millilitres (1 tablespoon) baking powder
2 millilitres (1/2 teaspoon) salt
50 millilitres (1/4 cup) granulated sugar
250 millilitres (1 cup) milk or buttermilk
75 millilitres (1/3 cup) vegetable oil or 75 millilitres (5 tablespoons) butter melted and cooled slightly
1 egg, beaten
- Preheat oven to 200 C (400 F) and grease a 20.5-by-20.5-centimetre (8-by-8-inch) baking pan or muffin tin
- If baking cornbread muffins, reduce heat to 190 C (375 F)
- Whisk together flour, cornmeal, baking powder and salt in one bowl
- Whisk sugar, buttermilk, vegetable oil and egg in a separate bowl
- Mix together until just combined
- Pour into prepared pan and bake for 20-25 minutes, or 15 minutes for muffins, until a toothpick inserted in the centre comes out clean
- Cool slightly and serve
10 Cornbread Add-In Ideas
Add our ideas as a starting point for your own signature cornbread. Just beware of adding too many ingredients — more than two or three may ruin the wonderful texture. That said, add as many herbs and spices as you please!
1. Spiced Pumpkin Pecan Cornbread
Add 1 heaping tablespoon brown sugar, 2 millilitres (1/2 teaspoon) ground cinnamon, 2 millilitres (1/2 teaspoon) ground nutmeg, 250 millilitres (1 cup) pumpkin puree and 250 millilitres (1 cup) coarsely chopped pecans.
2. Cheesy Bacon Cornbread
Fold in 4-6 strips cooked, crumbled bacon and 250 millilitres (1 cup) shredded cheddar or pepper jack cheese. For bolder flavour, substitute 45 grams (1 1/2 ounce) crumbled blue cheese.
3. Cranberry Orange Cornbread
Add the zest of 1 orange and 250 millilitres (1 cup) chopped fresh (or frozen and thawed) cranberries that have been picked over, washed and chopped.
4. Honey Sage Cornbread
Substitute 75 millilitres (1/3 cup) honey for the granulated sugar, increase salt to 6 millilitres (1 1/4 teaspoons) and fold in 15 millilitres (1 tablespoon) chopped fresh sage (or more to taste).
5. Sundried Tomato & Mozzarella Cornbread
Reduce granulated sugar to 30 millilitres (2 tablespoons), and fold in 250 millilitres (1 cup) grated fresh mozzarella and 50 millilitres (1/4 cup) chopped sun-dried tomatoes.
6. Whole Corn & Chipotle Cornbread
Fold in 250 millilitres (1 cup) fresh or frozen corn kernels and 30 millilitres (2 tablespoons) minced chipotle peppers in adobo sauce.
7. Maple Sausage Cornbread
Substitute 75 millilitres (1/3 cup) pure maple syrup for the granulated sugar and fold in 225 grams (1/2 pound) cooked, crumbled breakfast sausage.
8. Rosemary Asiago Cornbread
Add 1 millilitre (1/4 teaspoon) freshly ground black pepper to dry ingredients, and fold in 50 millilitres (1/4 cup) grated Asiago cheese, 1 minced garlic clove and 15 millilitres (1 tablespoon) chopped fresh rosemary.
9. Apple Cheddar Cornbread
Peel, core and dice 1 green apple, then sauté in 15 millilitres (1 tablespoon) butter over medium-high heat until just tender, about 3 minutes. Fold into batter, along with 250 millilitres (1 cup) shredded cheddar cheese.
10. Berry Cornbread
Gently fold in 250 millilitres (1 cup) fresh or frozen blueberries, blackberries, strawberries, raspberries or mixed berries. For an even brighter bite, add the zest of 1 lemon, too.
Southern-style or northern-style cornbread? Tell us which is your favourite and share your go-to recipe in the comments.