Breads

Mini Cornbread

Makes 8 mini loaves

View Recipe

Mini Cornbread

Makes 8 mini loaves

These mini loaves are the perfect size to serve alongside a cup of tomato soup or a bowl of chili.
  1. Mini Cornbread-1
  1. Mini Cornbread-1

Ingredients

  • Softened butter or nonstick cooking spray, for coating the pan
  • ½ cup yellow cornmeal
  • 1 cup unbleached all-purpose flour
  • ¾ teaspoon sea salt
  • ¾ teaspoon baking powder
  • ¼ teaspoon baking soda
  • 3 tablespoons granulated sugar
  • 1 jalapeño, seeded and chopped, optional
  • ⅓ cup corn kernels, fresh or frozen (defrosting is not necessary), optional
  • ⅓ cup shredded Cheddar or pepper Jack, optional 
  • 1 cup buttermilk, room temperature 
  • ⅔ cup vegetable oil 
  • 1 large egg, room temperature 

Preparation

  1. Preheat the oven to 350°F with the rack in the middle position. Lightly coat the mini loaf pan with softened butter or nonstick cooking spray; reserve. 
  2. Put the cornmeal, flour, salt, baking powder, baking soda, and sugar in a medium-large bowl. Whisk to combine. Add the jalapeño, corn kernels, and cheese, if using. Stir to combine; reserve. 
  3. Whisk the buttermilk, oil, and egg together in a large liquid measuring cup. Add to the dry ingredients and stir until just combined. 
  4. Divide the batter evenly among the cups in the pan, and then transfer to the oven. Bake until the edges are browned and the tops spring back to the touch. 
  5. Cool slightly in the pan before unmolding and serving. 

This recipe was prepared with

Chef's Classic™ Non-Stick 8-Cup Mini Cornbread Pan

Chef's Classic™ Non-Stick 8-Cup Mini Cornbread Pan

$19.95