Chocolate Cornbread
Decadently rich yet wonderfully rustic, Chocolate Cornbread is a delightful twist on a classic comfort food. This recipe seamlessly blends the hearty texture of yellow cornmeal with the indulgent flavor of unsweetened cocoa powder, creating a moist, dessert-worthy treat that's perfect for any occasion. Sweetened with just the right amount of sugar and optionally topped with melty semi-sweet chocolate chips, this baked delight offers contrast in every bite—soft and tender with a slightly crumbly edge. Quick to prepare with a 15-minute prep time and just 25 minutes of baking, it’s an easy dessert or snack that pairs beautifully with a drizzle of honey, whipped cream, or even ice cream. Whether you’re serving it warm from the oven or packing it for a midday treat, this Chocolate Cornbread will become your new go-to recipe for combining sweet and savory flavors. Perfect for chocoholics and cornbread enthusiasts alike!
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Recipe Information
Ingredients
- 1 cup all-purpose flour
- 1 cup yellow cornmeal
- 0.5 cup unsweetened cocoa powder
- 0.75 cup granulated sugar
- 1 tablespoon baking powder
- 0.5 teaspoon salt
- 1 cup buttermilk
- 0.5 cup unsalted butter, melted and cooled
- 2 pieces large eggs
- 1 teaspoon vanilla extract
- 0.5 cup semi-sweet chocolate chips (optional for topping)
Instructions
Preheat your oven to 375°F (190°C). Grease an 8x8-inch square baking dish or a 9-inch round cake pan, and set it aside.
In a large mixing bowl, whisk together the all-purpose flour, yellow cornmeal, unsweetened cocoa powder, granulated sugar, baking powder, and salt until well combined.
In a separate bowl, whisk together the buttermilk, melted butter, eggs, and vanilla extract until smooth.
Pour the wet ingredients into the bowl with the dry ingredients. Stir gently using a spatula or spoon until just combined. Be careful not to overmix; it’s okay if there are a few small lumps.
Transfer the batter into the prepared baking dish, spreading it out evenly.
If desired, sprinkle the semi-sweet chocolate chips on top of the batter for extra chocolaty goodness.
Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs attached.
Remove the cornbread from the oven and allow it to cool for about 10 minutes before slicing and serving.
Serve warm and enjoy your delicious chocolate cornbread plain or with a drizzle of honey or whipped cream on top!
Nutrition Facts
Calories |
435 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.9 g | 26% | |
| Saturated Fat | 11.8 g | 59% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 82 mg | 27% | |
| Sodium | 374 mg | 16% | |
| Total Carbohydrate | 63.6 g | 23% | |
| Dietary Fiber | 7.9 g | 28% | |
| Total Sugars | 27.0 g | ||
| Protein | 9.3 g | 19% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 73 mg | 6% | |
| Iron | 3.3 mg | 18% | |
| Potassium | 318 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
