When a group of people talk about cornbread for any length of time, the discussion will always get around to the question of whether cornbread should be sweet or savory. This is my favorite Country Cornbread recipe that can be made either way–sweet or savory!
Though I like both versions, I have to admit that savory is my favorite.
The great thing is, you can make this cornbread recipe both ways. If you like it savory, make it as described below. For a sweet cornbread, add 2 Tbsp of agave or other sweetener.
Either way, I usually make my cornbread in a cast iron skillet, because it allows it to come out crispy on the outside and tender on the inside, which is how I remember eating cornbread growing up and the way I still love it today.
There are times, however, that we want cornbread muffins, and this recipe does well as muffins too.
One thing that I’ve noticed is that, after being refrigerated, the leftovers are no longer crunchy the way I like it. To solve that, simply pop them into the oven or toaster oven on a flat pan at about 350 degrees for 10 minutes or so. This cornbread crisps right back up!
We love cornbread around here with soup, chili, beans, sauerkraut, and just about anything!
Nutrition in Cornmeal
Cornmeal contains 9.4 grams of fiber in each 3.5-ounce serving. That’s 38 percent of the 25 grams of fiber women need each day and 25 percent of the 38 grams men should include in their daily diets. According to the U.S. Department of Agriculture, getting adequate amounts of fiber can be helpful in cutting your risk of heart disease, diabetes and obesity.–LiveStrong
My husband prefers a sweet cornbread, so I used a few pinches of pure stevia and left out the adobe sauce in thus recipe. He loves it with my kidney-and-black-bean chili! I bake the corn bread in a twelve-muffin tin so we can better control portion size. —Serenity
Great Plant-Based Soup & Chili Recipes:
- 2 cups of coarse yellow cornmeal
- 1 cup of flour spelt, whole wheat, or your favorite
- 1 tablespoon of baking powder
- 2 cups almond milk you want a pancake batter consistency
- 2 teaspoons apple cider vinegar
- 4 ounces of can of creamed corn this is 1/2 the can
- 1 small onion diced
- 1 teaspoon salt
- 1 small chipotle in adobe sauce optional
Combine all ingredients in large bowl.
Pour into a seasoned iron 12" iron skillet or baking pan, and bake at 400 degrees for 30 minutes.
Links to Amazon.com are affiliate links. When you buy something through my links, I receive a commission that helps support this site which is greatly appreciated.