Today I am going to share with you a sweet and savory bread that is perfect for breakfast, lunch, dinner and snack. This bread pairs well with almost anything, like stews, roast meat, soups, and also nice to eat even on its own. It taste good, it smells good and as early as now, I am going to say this is so far the best cornbread ever.
Cornbread is one of my favorite sweet and savory bread/muffin. It’s not actually pure savory, more like a cross between slightly sweet and more savory kind of bread. This is the kind of bread that I always go to when I am looking for something to pair with a savory meal, like roasted chicken, pot roast or stew.
I like this bread/muffin because it is basically similar to a quick bread, which means it is very easy to prepare. You mix dry ingredients and wet ingredients in one bowl and you’re done! Less clean up and more time eating it.
I’ve made this recipe quite a few times to get the right balance of the savory taste and the sweetness in this bread. Although some people might disagree, but I think adding small amount of sugar in this is something that shouldn’t be skipped. The slight heat from jalapeno peppers, the creamy taste of the buttermilk and a touch of sweetness is what made this bread amazing.
This Cornbread is soft and moist, not too crumby and not too dense, it has a nice creamy taste, a little kick of jalapeno flavor, and a touch of sweetness. I’ve made this a lot of times already, sometimes as muffins and loaf bread too.
To even bring out the flavor of this bread/muffin, I normally put some butter after I took it out from the oven. You wouldn’t believe how good it taste, definitely the best cornbread. I wish you can smell and taste it, but then again I guess you just have to make it to believe it. Don’t just take my word for it, make it and taste for yourself. Let’s get started!
- 1/2 cup yellow cornmeal
- 1/2 cup all-purpose flour
- 1 tsp baking powder
- 1/8 tsp baking soda
- 3 tbsp granulated sugar (make it 2 tbsp if you want it less sweet)
- 1/2 tsp salt
- 1/2 cup buttermilk or sour milk (to make your own buttermilk: Add 1 tsp lemon juice or white vinegar to 1/2 cup regular milk)
- 1/4 cup plain greek yogurt
- 1/4 cup vegetable or canola oil
- 1/4 cup corn kernel – optional
- 2-3 tbsp chopped fresh jalapeno peppers (adjust to your preference)
- 1/3 cup cheddar cheese or parmesan cheese or mix of both
- 1 tsp butter – softened
Note: This recipe is safe to be doubled for a bigger batch of 12 muffins.
- If you do not have yogurt, replace yogurt with 2 tbsp beaten egg. If making a big batch, use 1 whole egg
- Preheat oven to 350 degrees F.
- Spray your muffin pan with cooking spray or grease with butter. Set aside.
- In a large mixing bowl, whisk together the dry ingredients: flour, cornmeal, baking powder, baking soda, sugar and salt. If you are using dried herbs or other dry add-on (kernel corn, chopped peppers, cheese) add them now.
- In another mixing bowl, whisk together the wet ingredients: buttermilk, oil and egg/yogurt.
- Add the wet ingredients to the dry ingredients and stir together with a wooden spoon. Do not over mix.
- Scoop the batter with an ice cream scoop into your prepared muffin pan. I used 3 small scoops per muffin.
- Bake until the top starts to brown and toothpick inserted in the center comes out clean. Start doing the toothpick test at 15 minutes to avoid getting a dry texture.
- Medium Muffin Cups: 15-18 minutes
- 6 1/2 x 6 1/2 inch Square Pan Baking: 20 – 24 minutes. Start doing the toothpick test at 20 minutes to avoid getting a dry texture.
- Spread butter on top and serve while still warm. Enjoy!
Makes 6 muffins or 9 squares
You might also like Classic Cornbread Muffin, check it out!