All time favorite Cornbread made better and chunky! With this variation, you will get bits and pieces of real corn in every bite. The bread is soft, moist and the outside and edges have a nice crunch. It is creamy with subtle sweetness and delicious corn flavor. You are going to love this, every bite of it. Promise! 🙂
I love cornbread. There’s something about it’s grainy gritty texture that I fancy so much. The texture is far different from usual quick bread or muffins and the crunch on the edge and top is what I love so much. I’ve made this is quite different variations which I listed below at the end of this post. Minor tweaks and changes, but still the same delicious cornbread. I’ve made it as muffin, baked it in skillet, made the variation with jalapeño and cheese and now, this one. A chunky cornbread with bits and pieces of corn. Let’s talk about this, shall we?
About This Recipe
- Ease in Making the Recipe: I consider this an easy recipe. You will need a hand mixer for creaming the egg and sugar. This is the only part that would take more time to, about 3 – 5 minutes. All the rest of the steps are just adding the wet ingredients, sifting the dry ingredients and adding the cornmeal and corn kernels. Once you have the batter ready, simply pour it in a pan lined with parchment paper. This is one thing this I like about this recipe, a single pan no need to prepare liners as when making muffins. It’s really easy.
- Ingredients: Apart from the cornmeal and corn kernel which is probably not a staple in your kitchen, the rest of the ingredients are basic. The usual egg, butter, sugar, milk, salt. You can also add grated cheese on top, or mix in some chopped jalapeños. Chives or even green onion. Pretty flexible and easy to make variations.
- Texture, Taste & Flavor: This cornbread is soft and moist, with the top and edges slightly crunchy. It is not too sweet at all, just perfect in my opinion. It has a creamy buttery taste that I love, and a grainy corn texture that sets it apart from other quick bread.
- Make-Ahead: You can definitely make this ahead of time. Bake it at night and serve for breakfast the following day. You can even make it 3 days ahead and reheat it in oven when ready to serve. However, if you have time, I encourage you to make it the day you are serving it. I love this fresh out of the oven, slightly cooled but still warm to melt the butter. Yes, don’t skip spreading butter on top! It make a huge difference, taste so good.
Ingredients for Chunky Cornbread
- All-Purpose Flour – more flour than cornmeal to avoid getting a dry bread
- Cornmeal – this is what gives that grainy gritty texture and corn flavor to the bread
- Baking Powder – helps the bread rise
- Salt – very important to enhance the taste
- Eggs – provides structure to the bread
- Granulated Sugar – for sweetness and moisture. This bread is not too sweet, just perfect.
- Flavorless Oil – oil helps keep the bread moist. Because the cornmeal has a tendency to dry out the bread, adding oil keeps the bread soft.
- Butter – I used a combo of butter and oil. Butter provided the delicious creamy taste that you will love on this bread
- Corn Kernel – I used the canned corn kernel but you can also use fresh corn and steam it then use a knife to remove the corn kernels.
How to Make Chunky Cornbread
This is a very simple recipe, so let’s get started! Start by creaming the egg and sugar. Make sure that the egg is at room temperature. Take it out of the refrigerator at least 30 minutes before using it, or to fast forward the process, you can simply submerge the egg in warm water for 10 minutes. You will know that it came down to the right temperature when you break it, the egg flows fluidly out of the shell. Cold egg tends to be heavy when you break it. Beat the mixture for about 5 minutes, I know it sounds too long but you really want the consistency to be light and fluffy. The creaming process incorporate air into the batter thus producing a lighter cornbread. In my kitchenAid mixer, I used setting no 2. Keep mixing until you get to the pale color and runny consistency even if it takes more than 5 minutes. This step is very important to get right.
While this is happening, start working with the dry and wet ingredients separately. By the time you are done creaming the mixture, you are also done preparing the wet and dry ingredients. For the dry ingredient you will sift the all-purpose flour, baking powder and salt to the wet ingredients.
Work on the wet ingredients next. Melt the butter and let it cool. Once cooled down, add the oil and milk. The wet and dry ingredients will be added gradually and alternately. I like to do the mixing manually to avoid over mixing. You can of course use a mixer, just pay close attention and do not leave it mixing for long. Stop as soon as they are combined.
Time to mix them all together. Alternately add the dry ingredients and wet ingredients to the creamed egg and sugar. Stop as soon as every has been incorporated. Do NOT dump all the dry and wet ingredients one time as this will make the mixing longer. Just like any quick bread, you do not want to over mix the batter. Add the cornmeal and mix until just combined. We did not include the cornmeal in the sifting of the dry ingredients because this has a coarse texture will not get sifted as much as the flour. Also because it doesn’t normally have lumps. Last item, add the corn kernel and mix until just combined. I like adding the corn kernel just before the wet and dry are fully combined, and with still few streaks of raw flour. I do this again to avoid over mixing.
Bake and pay close attention to the color of the top. This bread browns easy, so if it gets brown too much too soon, cover the top with aluminum foil. That’s about it. You got yourself a delicious cornbread, butter up please!
Ready to make this cornbread? let do it!
This cornbread pairs well with a warm bowl of soup, but my favorite is Tomato Basil Soup if I may suggest, this one HERE. The tangy sour and creamy taste of Tomato Basil Soup worked well with the texture of the cornbread muffin and they compliment each other. I wouldn’t say this muffin is as sweet as the likes of chocolate chip muffin, but that is exactly why I like the combo of this with Tomato Basil Soup.
- 3/4 cups All-Purpose Flour
- 1/2 cup Cornmeal
- 1 tsp Baking Powder
- 3/4 teaspoon Salt
- 2 Eggs – room temperature
- 1/4 cup + 3 tablespoon Granulated Sugar
- 2 tablespoon Flavorless Oil
- 2 tablespoon Milk
- 1/4 cup unsalted Butter, melted (45 seconds microwave)
- 1/2 cup Corn Kernel
Tip: This bread brown fast, so make sure to watch the time. If the side and top starts to brown too early, cover the top with aluminum foil and continue baking.
- Preheat oven to 350F and spray a 7-inch square pan with oil and line the pan with parchment paper. Alternatively, you can also bake this is a muffin tin (6 pieces).
- Cream Egg and Sugar: Using a hand mixer, beat eggs and sugar until pale and fluffy (3 – 5 minutes). You should have a light and fluffy consistency after beating it this long.
- Mix the Wet Ingredients: In a small bowl, combine milk, oil and melted cooled butter.
- Mix Dry Ingredients: In a large bowl, whisk four, ,baking powder and salt. Set aside.
- Wet + Dry Ingredients: To the creamed egg and sugar, alternately , add the dry ingredients and wet ingredients. Sift the dry ingredients while adding it. Add the cornmeal and mix until almost combined. Add the corn kernel and mix until distributed.
- Pour the batter in the prepared pan and bake for 30 – 35 minutes. Check at 25 minutes.
- Alternatively, if baking as a muffin: bake for about 19 minutes. Check at 15 minutes, if the sides are browning too fast, cover the muffins with aluminum foil.
- If desired, you can also add grated cheddar cheese on top
- Spread butter on top while the bread is still hot. An absolute MUST, trust me, butter is the way to go.
- Re-heating: Best enjoyed while still warm. Re-heat leftover in toaster or oven for 10 minutes at 300F then a brush butter on top.
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