Savory cornbread is made by skipping sugar and seasoning the batter so it can replace tortillas or bread at the table. This version uses taco seasoning to add salt and spice that work well with chili, beans, soups, and other saucy meals.
It’s mixed in one bowl, bakes quickly, and fits easily into weeknight cooking when you want something filling without adding another main dish.
Serves: 6–8
Cook Time: 35 minutes
Ingredients
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1 tablespoon sugar (optional, leave out for fully savory)
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1–1½ tablespoons Shawhan Farms Taco Seasoning
- 1 cup milk or buttermilk
- 1–2 large eggs (use 2 for a softer crumb)
- ¼ cup neutral oil or melted butter
Optional add-ins (choose one or two)
- Corn kernels
- Shredded cheese
- Diced green chiles
- Finely diced onion
Instructions
- Heat the oven: Preheat oven to 400°F. Grease an 8×8 pan or a cast-iron skillet.
- Mix the dry ingredients: In a large bowl, whisk together the cornmeal, flour, sugar if using, baking powder, salt, and taco seasoning until evenly mixed.
- Mix the wet ingredients: In a separate bowl, whisk together the milk, eggs, and oil or butter.
- Combine: Add the wet ingredients to the dry and stir just until combined. The batter should be thick but pourable. Fold in any optional add-ins.
- Bake: Pour into the prepared pan or skillet. Bake 20–25 minutes, until golden on top and a toothpick inserted in the center comes out clean.
- Rest and slice: Let cool for 5–10 minutes before slicing.
Kitchen Note
This cornbread works best when it replaces another starch on the plate. Serve it with chili, beans, soups, or roasted vegetables instead of tortillas or rolls.
For technique details that affect texture and browning, Tasting Table outlines key tips here:
Tips You Need for the Absolute Best Cornbread
Shawhan Farms
Proudly U.S. woman-owned. Born in Kentucky. Made with care in Texas.