Oven Fried Cornbread: The Crispiest, Healthier Cornbread Recipe

Oven Fried Cornbread: Prepare to experience a Southern classic with a healthier twist! Forget the skillet full of oil; we’re bringing the crispy, golden goodness of fried cornbread to your table straight from the oven. This recipe delivers all the satisfying crunch and comforting flavor you crave, without the extra grease.

Cornbread, a staple in Southern cuisine, has deep roots in Native American traditions, where corn was a sacred and essential food source. Over time, it evolved into countless variations, each reflecting the unique ingredients and preferences of different regions and families. While traditionally cooked in a hot skillet with plenty of oil, our Oven Fried Cornbread recipe offers a lighter, equally delicious alternative that doesn’t compromise on taste or texture.

What makes cornbread so universally loved? It’s the perfect balance of sweet and savory, the satisfying crumbly texture, and its incredible versatility. Whether you enjoy it alongside a hearty bowl of chili, crumbled into a glass of buttermilk, or simply slathered with butter and honey, cornbread is a comforting and nostalgic dish that evokes feelings of warmth and home. This oven-baked version maintains that beloved flavor and texture while making it a convenient and healthier option for any weeknight meal. Get ready to enjoy a guilt-free indulgence that will have everyone asking for seconds!

this Recipe

Ingredients:

• 1 cup yellow cornmeal (stone-ground preferred for texture)
• 1 cup all-purpose flour
• 1/4 cup granulated sugar
• 1 tablespoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 large egg, lightly beaten
• 1 cup buttermilk (or 1 cup milk + 1 tablespoon lemon juice or white vinegar, let sit for 5 minutes)
• 1/4 cup unsalted butter, melted and slightly cooled
• 2 tablespoons vegetable oil (for coating the pan)

Preparing the Cornbread Batter:

Alright, let’s get started! This oven-fried cornbread is going to be a game-changer. The key is getting that perfect balance of dry and wet ingredients, and we’re going to walk through it step-by-step.

1. Combine the Dry Ingredients: In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, and salt. Make sure everything is evenly distributed. This ensures that the leavening agents (baking powder and baking soda) work their magic and give us that light and fluffy texture we’re after.
2. Whisk the Egg: In a separate, smaller bowl, lightly beat the egg. This helps to break it up and incorporate it smoothly into the wet ingredients.
3. Combine the Wet Ingredients: Add the buttermilk and melted butter to the beaten egg. Whisk until everything is well combined. The buttermilk adds a lovely tang and helps to tenderize the cornbread. If you don’t have buttermilk on hand, the milk and lemon juice/vinegar trick works wonders! Just remember to let it sit for a few minutes to curdle slightly.
4. Combine Wet and Dry: Pour the wet ingredients into the bowl with the dry ingredients. Gently stir until just combined. Be careful not to overmix! Overmixing develops the gluten in the flour, which can result in a tough cornbread. A few lumps are perfectly fine. We’re aiming for a batter that’s just barely mixed.

Preparing the Pan and “Frying” in the Oven:

Now for the fun part! This is where the “oven-fried” magic happens. We’re going to create a super hot, oiled pan that will give the cornbread a crispy, golden-brown crust, just like it was fried in a skillet.

1. Preheat the Oven and Pan: Preheat your oven to 450°F (232°C). Place a 9-inch cast iron skillet (or a similar oven-safe skillet) in the oven while it preheats. This is crucial! The hot pan is what gives the cornbread its signature crispy bottom. Make sure your skillet is well-seasoned to prevent sticking. If you don’t have a cast iron skillet, you can use a regular oven-safe baking dish, but the crust won’t be quite as crispy.
2. Carefully Oil the Hot Pan: Once the oven is preheated and the skillet is screaming hot (be careful!), carefully remove the skillet from the oven using oven mitts. Pour the vegetable oil into the hot skillet. Swirl the oil around to coat the bottom and sides of the skillet evenly. The oil should shimmer and be very hot. Be extremely cautious during this step, as the hot oil can splatter.
3. Pour in the Batter: Immediately pour the cornbread batter into the hot, oiled skillet. The batter should sizzle as it hits the hot oil. This is a good sign! It means we’re on our way to that crispy crust.
4. Bake: Place the skillet back in the preheated oven and bake for 20-25 minutes, or until the cornbread is golden brown and a toothpick inserted into the center comes out clean. The baking time may vary depending on your oven, so keep an eye on it. You want it to be nicely browned on top and cooked through.

Cooling and Serving:

Almost there! Now we just need to let the cornbread cool slightly before slicing and serving. This allows the cornbread to set up a bit and makes it easier to cut.

1. Cool Slightly: Remove the skillet from the oven and let the cornbread cool in the skillet for about 10-15 minutes. This will prevent it from crumbling when you slice it.
2. Slice and Serve: Slice the cornbread into wedges and serve warm. It’s delicious on its own, but even better with a pat of butter, a drizzle of honey, or a dollop of your favorite jam.

Tips and Variations:

Want to take your oven-fried cornbread to the next level? Here are a few ideas:

• Add-Ins: Get creative with add-ins! Try adding 1/2 cup of cooked crumbled bacon, 1/2 cup of shredded cheddar cheese, 1/4 cup of chopped jalapenos, or 1/2 cup of creamed corn to the batter.
• Sweet Cornbread: For a sweeter cornbread, increase the sugar to 1/3 cup.
• Herbed Cornbread: Add 1-2 tablespoons of chopped fresh herbs, such as rosemary, thyme, or sage, to the batter for a savory twist.
• Spicy Cornbread: Add a pinch of cayenne pepper or a dash of hot sauce to the batter for a little kick.
• Buttermilk Substitute: If you don’t have buttermilk, you can use plain yogurt thinned with a little milk.
• Cornmeal Type: Stone-ground cornmeal will give your cornbread a slightly coarser texture, which I personally love. But you can use any type of cornmeal you prefer.
• Serving Suggestions: Oven-fried cornbread is a perfect accompaniment to chili, soups, stews, or barbecue. It’s also delicious for breakfast with eggs and bacon.

Troubleshooting:

Sometimes things don’t go exactly as planned. Here are a few common issues and how to fix them:

• Cornbread is too dry: Make sure you’re not overbaking the cornbread. Also, check the expiration date on your baking powder and baking soda to ensure they’re still active. You can also add an extra tablespoon or two of buttermilk to the batter.
• Cornbread is too dense: Be careful not to overmix the batter. Overmixing develops the gluten in the flour, which can result in a dense cornbread. Also, make sure your baking powder and baking soda are fresh.
• Cornbread is sticking to the pan: Make sure your skillet is well-seasoned and that you’re using enough oil to coat the pan. You can also line the bottom of the skillet with parchment paper before adding the oil.
• Cornbread is burning on the bottom: If your oven tends to run hot, you can lower the oven temperature by 25 degrees and bake for a slightly longer time. You can also place a baking sheet on the rack below the skillet to help deflect some of the heat.

Nutritional Information (Approximate):

Please note that the nutritional information is an estimate and may vary depending on the specific ingredients you use.

• Calories: Approximately 250-300 per serving
• Fat: 12-15 grams per serving
• Carbohydrates: 30-35 grams per serving
• Protein: 5-7 grams per serving

Enjoy your delicious oven-fried cornbread! I hope you love it as much as I do. It’s a simple, comforting recipe that’s perfect for any occasion.

Conclusion:

So there you have it! My take on Oven Fried Cornbread, a recipe that I truly believe deserves a spot in your regular rotation. It’s the perfect blend of comforting familiarity and exciting texture, offering a delightful twist on a classic. The crispy edges, the soft, moist interior – it’s a symphony of textures and flavors that will have everyone reaching for seconds (and maybe thirds!).

Why is this a must-try? Well, beyond the sheer deliciousness, it’s incredibly versatile. It’s quicker and easier than traditional fried cornbread, without sacrificing that satisfying crunch. Plus, baking it in the oven makes it a healthier option, allowing you to indulge without the guilt. It’s a win-win situation, wouldn’t you agree?

But the real magic lies in its adaptability. This Oven Fried Cornbread is fantastic on its own, served warm with a pat of butter or a drizzle of honey. But don’t stop there! Imagine crumbling it over a bowl of chili for an extra layer of flavor and texture. Or, serve it alongside a hearty stew or some pulled pork for a truly satisfying meal.

Here are a few serving suggestions and variations to get your creative juices flowing:

• Sweet & Savory: Add a tablespoon of honey or maple syrup to the batter for a touch of sweetness.
• Spicy Kick: Incorporate a diced jalapeño or a pinch of cayenne pepper for a little heat.
• Cheesy Goodness: Stir in a cup of shredded cheddar or Monterey Jack cheese for a cheesy twist.
• Herby Delight: Add a tablespoon of chopped fresh herbs like rosemary, thyme, or chives for a fragrant and flavorful cornbread.
• Breakfast Bliss: Crumble leftover cornbread into a skillet with scrambled eggs and sausage for a delicious breakfast scramble.

Don’t be afraid to experiment and make it your own! That’s the beauty of cooking, isn’t it? You can take a basic recipe and transform it into something truly special, something that reflects your own personal taste and preferences.

I’m genuinely excited for you to try this recipe. I know you’ll love the ease of preparation and the incredible flavor. It’s a crowd-pleaser that’s perfect for weeknight dinners, weekend barbecues, or any occasion where you want to serve up a little bit of comfort food.

So, what are you waiting for? Preheat your oven, gather your ingredients, and get ready to experience the joy of Oven Fried Cornbread. I’m confident that this will become a new family favorite. And when you do try it, please, please, please come back and let me know what you think! Share your photos, your variations, your successes (and even your failures – we all have them!). I’d love to hear about your experience and see how you’ve made this recipe your own. Happy baking!

I can’t wait to hear all about your culinary adventures. Now go forth and bake some amazing cornbread!