Cornbread II

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Introduction

This cornbread uses a milk-and-orange-juice blend to create a tender, slightly sweet crumb that’s moister than traditional versions and ready in under an hour from start to table. The cornmeal soaks briefly in the liquid, which softens it and helps the bread stay moist as it bakes. It works as a weeknight side dish, a quick breakfast bread, or a base for savory applications like cornbread stuffing.

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 18 minutes
• Total Time: 43 minutes (plus 10 minutes soaking)
• 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

Extra citrus note: Increase the orange juice to ½ cup and reduce milk to ¾ cup for a tangier, more pronounced citrus flavor that pairs well with savory mains.

Honey instead of sugar: Swap the ⅓ cup granulated sugar for ¼ cup honey, which adds moisture and subtle depth; stir the honey into the milk mixture before combining with cornmeal.

Cornbread with corn kernels: Fold ½ cup fresh or thawed frozen corn kernels into the batter after combining all ingredients for bursts of sweetness and texture.

Cheese and herb version: Stir ½ cup shredded sharp cheddar and 1 tsp dried thyme into the dry ingredients before mixing, which adds savory complexity without changing the baking time.

Buttermilk substitution: Replace the milk portion with buttermilk (keeping orange juice the same) for a tangy flavor and even more tender crumb.

Tips for Success

Don’t skip the soaking step. The 10-minute rest allows the cornmeal to absorb liquid and soften, which is what keeps the finished bread from being dry or crumbly.

Stir just until combined. Overmixing develops gluten and makes the crumb tough; aim for a slightly lumpy batter.

Check doneness at 15 minutes. A toothpick inserted into the center should come out clean or with just a few moist crumbs, not wet batter. Oven temperatures vary, so start checking early rather than baking the full 20 minutes by default.

Use room-temperature egg and milk. Cold ingredients slow heat transfer and can result in uneven baking or a sunken center.

Cool for at least 5 minutes in the pan before turning out. The cornbread will be fragile when hot and may break apart if removed too soon.

Storage and Reheating

Store cooled cornbread wrapped in plastic or in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 4 days. It does not freeze well due to the moist crumb texture, which can become dense when thawed.

To reheat, wrap the cornbread in foil and warm in a 350°F (175°C) oven for 8–10 minutes, or wrap a slice loosely in a damp paper towel and microwave for 15–20 seconds.

FAQ

Can I make this cornbread without orange juice?

Yes—use all milk (1¼ cups total) for a plainer cornbread, though you’ll lose the subtle brightness that orange juice adds. The texture and baking time remain the same.

Why does my cornbread sink in the middle?

The oven temperature may be too low, or the batter was overmixed (which traps too much air and causes collapse). Verify your oven temperature with an oven thermometer and stir the batter minimally.

Can I double this recipe?

Yes, double all ingredients and bake in a 9-inch round or 8-inch square pan. Check for doneness starting at 20 minutes, as a larger volume may take 25–30 minutes total.

What’s the best way to use leftover cornbread?

Crumble it into a salad, cube and toast it for cornbread croutons, or use it as the base for cornbread dressing. It also works as a quick breakfast bread when warmed and split with butter.