5 Yummy Takes on Traditional Cornbread

5 Yummy Takes on Traditional Cornbread

Use our basic recipe (or the one on the box) and embellish in 5 yummy ways.

Between football parties and holiday gatherings, it’s time to round up some of your favourite comfort food recipes. Baked in a pan or made into muffins, cornbread is easy to whip up last-minute and make your own!

Just start with your favourite cornbread mix or use our basic recipe, and add any number of sweet and savoury ingredients to make flavoursome variations.

Basic Cornbread Recipe
Prep time: 5 minutes
Bake time: 15-25 minutes
Serves: 6
Difficulty: Easy

Butter or cooking spray, to grease pan
250 mL (1 cup) all-purpose flour
250 mL (1 cup) yellow cornmeal
15 mL (1 tablespoon) baking powder
2 mL (1/2 teaspoon) salt
50 mL (1/4 cup) granulated sugar
250 mL (1 cup) milk or buttermilk
75 mL (1/3 cup) vegetable oil or 75 mL (5 tablespoons) butter, melted and cooled slightly
1 egg, beaten


  1. Preheat oven to 200 C (400 F) and grease a 20.5-by-20.5-centrimetre (8-by-8-inch) baking pan or muffin tin (if baking cornbread muffins, reduce heat to 190 C, or 375 F)
  2. Whisk together flour, cornmeal, baking powder and salt in one bowl
  3. Whisk sugar, milk or buttermilk, vegetable oil or butter, and egg in a separate bowl
  4. Mix together until just combined
  5. Pour into prepared pan and bake for 20-25 minutes (15 minutes for muffins) until a toothpick inserted in the centre comes out clean
  6. Cool slightly and serve

Tip: Don’t forget to serve up your cornbread alongside Bounty Quilted Napkins. One napkin will last the whole meal!

Add-in Ideas
Try one of these 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!


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1. Spiced Pumpkin Pecan Cornbread
Add 15 mL (1 heaping tablespoon) brown sugar, 2 mL (1/2 teaspoon) ground cinnamon, 2 mL (1/2 teaspoon) ground nutmeg, 250 mL (1 cup) pumpkin puree and 250 mL (1 cup) coarsely chopped pecans.

2. Cheesy Bacon Cornbread
Fold in 4-6 strips cooked, crumbled bacon and 250 mL (1 cup) shredded cheddar or pepper jack cheese. For bolder flavour, substitute 45 grams (1 1/2 ounces) crumbled blue cheese.

3. Cranberry Orange Cornbread
Add the zest of 1 orange and 250 mL (1 cup) chopped fresh (or frozen and thawed) cranberries that have been picked over and washed.

4. Sun-dried Tomato & Mozzarella Cornbread
Reduce granulated sugar to 30 mL (2 tablespoons), and fold in 250 mL (1 cup) grated fresh mozzarella and 50 mL (1/4 cup) chopped sun-dried tomatoes.

5. Apple Cheddar Cornbread
Peel, core and dice 1 green apple, then sauté in 15 mL (1 tablespoon) of butter over medium-high heat until just tender, about 3 minutes. Fold into batter, along with 250 mL (1 cup) shredded cheddar cheese.

Southern-style or Northern-style cornbread? Tell us which is your favourite and share your go-to recipe in the comments.

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