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Savory Cornbread Squares are a deliciously fluffy and slightly crispy side dish that pairs perfectly with your favorite chili or barbecue. With a golden crust and a tender crumb, these cornbread squares are simple to make and will elevate any meal. They are not only satisfying but also incredibly versatile, making them a must-have in your recipe arsenal.
Why You’ll Love This Recipe
These Savory Cornbread Squares are not just easy to whip up; they also boast a delightful texture and flavor that will have everyone coming back for seconds. Here’s why you’ll want to make them:
- Quick and easy preparation
- Perfectly pairs with a variety of main dishes
- Golden, crispy top with a fluffy interior
- Made with simple pantry staples
- Great for meal prep and leftovers
Ingredients
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 tablespoon sugar
- 1 cup milk
- 2 large eggs
- 1/4 cup unsalted butter, melted
- 1 cup corn kernels (fresh, frozen, or canned)
- 1/2 teaspoon black pepper (optional)
How to Make Savory Cornbread Squares
- Preheat your oven to 400°F (200°C). Grease a 9×9-inch baking dish or line it with parchment paper for easy removal.
- In a large mixing bowl, combine the cornmeal, all-purpose flour, baking powder, salt, and sugar. Whisk until well mixed.
- In another bowl, whisk together the milk, eggs, and melted butter until blended.
- Pour the wet ingredients into the dry ingredients, stirring gently until just combined. Be careful not to overmix.
- Fold in the corn kernels and black pepper if using, ensuring they are evenly distributed throughout the batter.
- Pour the batter into the prepared baking dish, smoothing the top with a spatula.
- 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.
- Once baked, remove from the oven and let it cool for a few minutes before cutting into squares and serving.
Tips for the Best Results
- Ensure your baking powder is fresh for maximum rise.
- Don’t overmix the batter; a few lumps are okay.
- For extra flavor, consider adding shredded cheese or chopped jalapeños to the batter.
- Let the cornbread sit for a few minutes after baking for easier slicing.
Easy Variations
- Replace half of the all-purpose flour with whole wheat flour for a nuttier flavor.
- Add diced bell peppers or green onions for a pop of color and flavor.
- For a sweet twist, mix in a tablespoon of honey or maple syrup.
What to Serve With It
- Hearty chili con carne or vegetarian chili
- Barbecue ribs or grilled chicken
- A refreshing side salad
- Spicy black bean soup
- Your favorite stews or braises
Storage and Reheating
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Store any leftover cornbread squares in an airtight container at room temperature for up to 2 days or in the refrigerator for up to a week. To reheat, place them in a preheated oven at 350°F (175°C) for about 10 minutes, or until warmed through. You can also microwave individual squares for about 20-30 seconds.
Recipe Card
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Yield/Servings: 9 squares
Ingredients:
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 tablespoon sugar
- 1 cup milk
- 2 large eggs
- 1/4 cup unsalted butter, melted
- 1 cup corn kernels
- 1/2 teaspoon black pepper (optional)
Instructions:
- Preheat your oven to 400°F (200°C). Grease a 9×9-inch baking dish or line it with parchment paper.
- In a large bowl, combine cornmeal, flour, baking powder, salt, and sugar.
- In another bowl, whisk together milk, eggs, and melted butter.
- Pour wet ingredients into dry ingredients, stirring until just combined.
- Fold in corn kernels and black pepper if using.
- Pour batter into the prepared dish and smooth the top.
- Bake for 20-25 minutes until golden and a toothpick comes out clean.
- Allow to cool slightly before cutting into squares.
Notes: For added flavor, consider incorporating cheese or peppers into the batter.
