Easy Cornbread (three ways)

Enjoy this easy cornbread on Thanksgiving or with some southern cooking or a big bowl of chili during the fall or winter. I thought it would be fun to share three versions of this recipe!

I’ve always loved making cornbread with my kids but we’ve always cheated – using a box mix – until this summer! Conor learned to make cornbread at Mix it Up Kitchen in Duxbury. He brought home the recipe and we no longer rely on a box to make this. Cornbread is a great side for Thanksgiving so I thought I’d share how to make the cornbread he learned but also two variations! Click below to skip directly to the recipe.

Today, I’m grocery shopping for Thanksgiving. I thought you guys might be doing the same thing. You may already have everything you need but just in case!

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Fun Baking Pans

I really enjoy baking classic recipes in fun baking pans. This is the pan I used. It’s made by Nordic Ware and I love how cakes baked in their pans come out. I also have this one and this one. You can see the gingerbread recipe for the gingerbread house cakes here and the pumpkin bread recipe here. All perfect for the upcoming holidays.

Conor loves baking with me using these pans.

How to Prevent Sticking

I’ve never had an issue with cakes sticking to these pans this is what I do:

• I make sure to wash them before use and after use with my bamboo wand and warm soapy water. DO NOT use an abrasive cleaner or scrubbing pad on them.
• Then I dry every area with a clean cloth.
• Make sure the tin is completely clean and dry before storing.
• Before baking I spray the pan with Pam for baking. The cakes release easily.

3 Versions of Easy Cornbread

Okay, I promised you not one, but three versions. I always like to give options. The first version is the classic. You can mix and match because all of these cornbread versions all start with the basic recipe (printable recipe at the end of this post). The classic cornbread has 8 ingredients all of which are pantry staples – starting with a cup of all purpose flour and a cup of white cornmeal. You can use yellow cornmeal but it has a grittier consistency.

What versions are we making?

Classic Cornbread

This is the classic recipe with no extras added. This is perfect for a classic meal like Thanksgiving or some pulled pork. I think Conor liked this version the best!

Cornbread with Whole Kernel Charred Corn

For this version, I mixed in charred corn kernels from Trader Joe’s. I defrosted them and then dusted them with flour so they wouldn’t sink in the mix.

I added half a cup of corn kernels. I love the smokey flavor they added to the cornbread. You could also add Elotes seasoning to give it a Tex/Mex feel. I kept it simple just with the corn. It brings out the corn flavor.

Jalapeño and Cheese Corbread

We LOVE spicy food in our house. John, our oldest, especially! I made these with him in mind, but the chili is quite mild. I only used one Jalapeño in this, finely chopped, and grated Mexican cheese. You could also use a nice tangy cheddar.

I dusted the diced Jalapeño with flour (like the corn) before adding it into the mix. You’ll see I did some mix in a baking sheet. You’ll have some leftover if you use the leaflet pan. I didn’t have the heart to throw any of the mix away.

Here you can see the inside of the cheese and jalapeño cornbread.

I think this last one is my favorite! It would go really nicely with chili for winter or to serve at a football game.

More Mix in Ideas

Here are a few more fun ideas to mix into the cornbread.

• Bacon and cheddar
• Scallions and cheese
• Caramelized onion and peppers
• Saffron
• Sundried tomato

Really the possibilities are endless and fun! It looks really nice to display different kinds as leaves all on one platter.

How long will cornbread last?

• The cornbread will last for 1-2 days left out at room temperature, but I don’t think I’d leave the one with cheese out.
• To maintain freshness you can refrigerate for up to a week. You can reheat by place in the oven wrapped in foil

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Easy Cornbread

Danielle Driscoll

Make this easy cornbread and mix in optional add-ins to change the flavor!

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 20 minutes mins

Course Side Dish

Cuisine American

Servings 12 people

Equipment

• Baking Pan

Ingredients

  

• 1 Cup Flour All-Purpose
• 1 Cup Cornmeal White
• ⅔ Cup Sugar White
• 1 Teaspoon Salt
• 3½ Teaspoons Baking Powder
• 1 Egg
• 1 Cup Milk
• ⅓ Cup Vegetable Oil

Instructions

 

• Preheat oven to 400°F. Spray pan with Pam Baking Spray to prevent from sticking (especially if using the leaflet pan)
• In a large bowl combine flour, cornmeal, sugar, salt, and baking powder.
• Stir in egg, milk, and vegetable oil until well combined. (Add optional mix ins if using).
• Pour batter into prepared pans.
• Bake in preheated over for 20-25 minutes, or until a toothpick inserted into the center comes out clean.

Notes

If using the leaflet cake pan, don’t over-fill the sections.

You’ll have mix leftover so you can always cook the additional in a regular shaped baking pan.

Optional Mix Ins – In my post I added half a cup of whole kernel charred corn from Trader Joe’s. I defrosted this and lightly dusted with flour. The other mixed in I used was diced Jalapeño and grated cheese. I diced one chili pepper and dusted with flour and half a cup of grated mexican cheese.

 

Other mix in ideas – bacon and cheddar, sun dried tomatoes, scallions and cheese, saffron. The possibilities are endless!

Keyword Corn, cornmeal, Thanksgiving

Hope you enjoy this cornbread! If you make the different versions, let me know which one you liked the best! Also, if you’re looking for a great cranberry relish for Thanksgiving, you need to try our favorite one that my dad always used to make!

Be sure to pin this to save for later!