Cornbread II

Introduction

This cornbread combines cornmeal soaked in a milk and orange juice blend with simple dry ingredients to produce a tender, slightly sweet loaf with subtle citrus notes. It comes together in about 30 minutes total and works as a side dish for chili, soup, or a casual dinner, or wrapped and frozen for later.

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 18 minutes
• Total Time: 33 minutes
• Servings: 6–8

Ingredients

• ¼ cup (35 g / 1.2 oz) cornmeal
• 1¼ cup (310 ml / 10 oz) mixture of milk and orange juice (you can use as much orange juice as you like; ¼-½ cup (60-125 ml / 2-4.2 oz) is ideal)
• 1 cup (140 g / 4.9 oz) flour
• ⅓ cup (75 g / 2.6 oz) white granulated sugar
• 1 tbsp baking powder
• ½ tsp salt
• 1 egg
• ¼ cup (60 ml / 2 oz) vegetable oil

Instructions

1. Preheat the oven to 400°F (205°C). Grease a 20 cm baking pan.
2. Combine cornmeal and milk/orange juice, and let stand 10 minutes.
3. Combine dry ingredients.
4. Add egg and oil to cornmeal mixture, then add dry ingredients. Stir until combined.
5. Pour the mixture into the baking pan.
6. Bake for 15-20 minutes.

Variations

More citrus flavor: Increase the orange juice to ½ cup and reduce the milk proportionally. This sharpens the citrus note without changing the crumb structure.

Honey sweetness: Replace the granulated sugar with ¼ cup honey. Reduce the milk by 2 tablespoons to account for the liquid in the honey.

Cornbread with texture: Add ¼ cup corn kernels (fresh, frozen, or canned and drained) in step 4 after combining wet and dry ingredients. This introduces pockets of sweetness and a slight textural contrast.

Savory version: Reduce the sugar to 2 tablespoons, omit the orange juice entirely, and use all milk. Add ½ teaspoon garlic powder and a small pinch of cayenne pepper to the dry ingredients.

Buttermilk variation: Replace the milk with buttermilk and reduce the baking powder to 2 teaspoons, adding ¼ teaspoon baking soda to the dry ingredients. This produces a slightly tangier, more tender crumb.

Tips for Success

Let the cornmeal soak for the full 10 minutes in step 2—this hydrates the cornmeal and ensures an even texture rather than a grainy bite.

Stir only until the wet and dry ingredients are combined in step 4; overmixing toughens the crumb.

Check doneness at 15 minutes by inserting a toothpick into the center; if it comes out clean or with a few moist crumbs, the cornbread is ready. If batter clings, bake another 2–3 minutes and check again.

Line your baking pan with parchment paper for easier removal and cleanup, especially if using a non-nonstick pan.

Storage and Reheating

Store cooled cornbread in an airtight container at room temperature for up to 2 days, or wrapped tightly in the refrigerator for up to 4 days. It freezes well wrapped in plastic wrap and foil for up to 3 months.

Reheat thawed or room-temperature cornbread in a 325°F (165°C) oven, covered with foil, for 8–10 minutes until warmed through. Alternatively, wrap a slice in a damp paper towel and microwave for 20–30 seconds. Avoid reheating uncovered in the oven, as the edges will dry out.

FAQ

Can I make this in a cast-iron skillet instead of a regular baking pan?

Yes. Preheat the skillet in the oven for 2–3 minutes after greasing, then carefully pour the batter into the hot pan. This creates a slightly crispier exterior. Check doneness at 15 minutes, as cast iron conducts heat differently and may bake faster.

What if I don’t have orange juice on hand?

Use all milk instead, or substitute the orange juice with an equal amount of apple juice or white grape juice for a milder sweetness. The cornbread will lose the citrus brightness but will still bake properly.

Why is my cornbread dense or gummy in the middle?

The oven temperature may be too low, or the cornbread was underbaked. Use an oven thermometer to verify your oven runs at 400°F, and test for doneness with a toothpick at 15 minutes—pull it out when just a few moist crumbs cling.

Can I halve this recipe?

Yes. Divide all ingredients in half and bake in an 8-inch round or square pan, reducing the bake time to 12–15 minutes. Watch it closely, as smaller batches bake faster.