Ingredient Flexible Cornbread
Discover the ultimate versatility with this Ingredient Flexible Cornbread recipe, a customizable delight that adapts effortlessly to your pantry and dietary preferences. Featuring a balance of cornmeal and your choice of flour—including gluten-free, whole wheat, or almond—this cornbread can be made sweet or savory with a simple swap of sugar for honey, maple syrup, or nothing at all. Opt for traditional milk, buttermilk, or even plant-based options to suit your taste, and choose between an egg, flax egg, or applesauce for a seamless substitution. Ready in just 35 minutes from start to finish, this easy, one-bowl recipe is perfect for weeknight dinners, holiday feasts, or breakfast on the go. Serve warm with butter, a drizzle of honey, or any topping you love for a hearty, satisfying treat that’s as unique as you are.
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Recipe Information
Ingredients
- 1 cup cornmeal
- 1 cup all-purpose flour (or whole wheat flour, almond flour, or gluten-free flour)
- 1 tablespoon baking powder
- 0.5 teaspoon salt
- 2 tablespoons sugar (or honey, maple syrup, or omit for savory)
- 1 cup milk (or buttermilk, plant-based milk, or water)
- 1 unit egg (or flax egg, chia egg, or 1/4 cup unsweetened applesauce)
- 4 tablespoons butter (or oil, coconut oil, or melted plant-based butter)
Instructions
Preheat your oven to 400°F (200°C). Grease an 8x8-inch square pan, 9-inch round pan, or line a muffin tin with paper liners.
In a large mixing bowl, combine the cornmeal, flour, baking powder, salt, and sugar (if using a liquid sweetener, add it to the wet ingredients). Stir well to evenly distribute the dry ingredients.
In a separate bowl, whisk together the milk, egg (or alternative), and melted butter (or oil). If using a liquid sweetener like honey or maple syrup, mix it into this bowl as well.
Pour the wet ingredients into the dry ingredients. Use a spatula or wooden spoon to stir just until combined. It's okay if the batter is slightly lumpy; do not overmix.
Pour the batter into the prepared pan or muffin tin. Smooth the top with the back of the spoon or spatula if needed.
Bake in the preheated oven for 20-25 minutes, or until the top is golden and a toothpick inserted into the center comes out clean.
Remove from the oven and let cool in the pan for 5 minutes before transferring to a wire rack. Serve warm with butter, honey, or your preferred toppings.
Nutrition Facts
Calories |
1894 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 62.9 g | 81% | |
| Saturated Fat | 33.9 g | 169% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 324 mg | 108% | |
| Sodium | 2707 mg | 118% | |
| Total Carbohydrate | 298.3 g | 108% | |
| Dietary Fiber | 18.0 g | 64% | |
| Total Sugars | 39.3 g | ||
| Protein | 41.1 g | 82% | |
| Vitamin D | 5.0 mcg | 25% | |
| Calcium | 365 mg | 28% | |
| Iron | 11.9 mg | 66% | |
| Potassium | 865 mg | 18% | |
*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.
