Savoury cornbread
Whip up this delicious savory cornbread with a perfect blend of all-purpose flour, cornmeal, and a hint of sweetness. Featuring milk, olive oil, and a single egg, this easy-to-make recipe delivers a moist, tender crumb and is perfect for any meal. Bake and enjoy!
- 24 Apr 2025
- Cook time 25 min
- Prep time 10 min
- 8 Servings
- 8 Ingredients
Savoury cornbread is a delightful, comforting dish that brings a bit of Southern charm to any meal. This recipe is easy to prepare and delivers deliciously moist and flavor-rich cornbread. It's perfect alongside soups, salads, and barbecue, or even enjoyed on its own as a hearty snack.
Ingredients:
Instructions:
- Preheat your oven to 400°F (200°C).
- Grease a 9-inch square baking pan or line it with parchment paper for easy removal.
- In a large mixing bowl, combine 1 cup of all-purpose white wheat flour, 1 tbsp of baking powder, 1 tsp of salt, 1 cup of cornmeal, and 1 tsp of sugar.
- Mix well to ensure even distribution of the baking powder and salt throughout the dry ingredients.
- In a medium bowl, whisk together 1 cup of milk, 1/4 cup of olive oil, and 1 egg until smooth and well combined.
- Make a well in the center of the dry ingredients.
- Pour the wet mixture into the well.
- Stir gently until just combined, being careful not to overmix. The batter should be slightly lumpy.
- Pour the batter into the prepared baking pan, spreading it out evenly with a spatula if necessary.
- Place the pan in the preheated oven and bake for 20-25 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
- Remove the cornbread from the oven and let it cool in the pan for about 10 minutes.
- After it has slightly cooled, cut into squares and serve warm.
Tips:
- Preheat your oven to 375°F (190°C) to ensure even baking.
- Use a cast iron skillet for true Southern-style cornbread with a crispy crust.
- Do not overmix the batter; this can make the cornbread dense.
- For added flavor, consider adding a cup of shredded cheese or a handful of chopped jalapeños to the batter.
- Let the cornbread cool for a few minutes in the skillet after baking to make it easier to slice.
Creating savoury cornbread at home is a rewarding experience that results in a versatile side dish or snack. Whether you stick to the basic recipe or get creative with add-ins, this cornbread is sure to please. Enjoy it warm with a pat of butter or use it to soak up the flavors of your favorite soups and stews. Happy baking!
| Nutrition Facts | |
|---|---|
| Serving Size | 80 grams |
| Energy | |
| Calories 160kcal | 8% |
| Protein | |
| Protein 5g | 3% |
| Carbohydrates | |
| Carbohydrates 30g | 9% |
| Fiber 1.25g | 3% |
| Sugar 2.49g | 2% |
| Fat | |
| Fat 9g | 11% |
| Saturated 1.49g | 5% |
| Cholesterol 27mg | - |
| Vitamins | |
| Vitamin A 30ug | 3% |
| Choline 30mg | 5% |
| Vitamin B1 0.10mg | 8% |
| Vitamin B2 0.08mg | 6% |
| Vitamin B3 0.48mg | 3% |
| Vitamin B6 0.07mg | 4% |
| Vitamin B9 15ug | 4% |
| Vitamin B12 0.25ug | 10% |
| Vitamin C 0.00mg | 0% |
| Vitamin E 0.10mg | 1% |
| Vitamin K 0.10ug | 0% |
| Minerals | |
| Calcium, Ca 160mg | 12% |
| Copper, Cu 0.05mg | 5% |
| Iron, Fe 0.72mg | 7% |
| Magnesium, Mg 16mg | 4% |
| Phosphorus, P 120mg | 10% |
| Potassium, K 110mg | 3% |
| Selenium, Se 8ug | 14% |
| Sodium, Na 460mg | 31% |
| Zinc, Zn 0.52mg | 5% |
| Water | |
| Water 36g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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