Get the Recipe: Mini Cornbread Loaves
Mini cornbread loaves, flavoured with a bit of cheddar cheese and topped with jalapeño. Perfect for Summer BBQs or with Winter chili or stew.
Ingredients
- 1 cup all-purpose flour, spooned and levelled
- 1/2 cup cornmeal
- 1/2 cup white granulated sugar, *see Note 1 below
- 2 1/4 teaspoons baking powder
- 1/2 teaspoon fine salt
- 1/2 cup cheddar cheese, shredded, well-packed
- 1/4 cup butter, melted and cooled slightly
- 1/4 cup vegetable, canola or olive oil
- 1/2 cup + 2 Tablespoons milk
- 1 1/2 large eggs, *see Note 2 below
For topping before baking:
- 1/3 cup cheddar cheese, shredded
- jalapeño pepper slices
Instructions
- Preheat oven to 350F (regular bake setting/not convection or fan-assisted) and grease the mini loaf pans with cooking spray or brush with oil.
- In a large bowl, whisk together the 1 cup all-purpose flour (spooned and levelled), 1/2 cup cornmeal, 1/2 cup white granulated sugar (*see Note 1 below), 2 1/4 teaspoons baking powder, and 1/2 teaspoon fine salt. Add 1/2 cup cheddar cheese (shredded, well-packed) to the dry ingredients and stir in. Set aside.
- In a medium bowl, mix together the 1/4 cup butter (melted and cooled slightly), 1/4 cup vegetable, canola or olive oil, 1/2 cup + 2 Tablespoons milk, and 1 1/2 large eggs (*see Note 2 below).
- Add the wet ingredients to the bowl with the dry ingredients and mix together just until combined.
- Transfer the batter to your prepared loaf pans, filling each pan only 50-60% full. Top each mini loaf with a bit more cheddar cheese, then place 2 or 3 jalapeño pepper slices on top.
- Bake for 15-25 minutes until golden, and a toothpick inserted in the middle comes out clean or with only a few crumbs (no wet batter).
- Allow the loaves to cool in the pan for 10 minutes before removing to a cooling rack and serving. Serve with butter, honey butter and drizzled with honey, if desired.
- Store in an airtight container at room temperature up to 3 days or in the fridge for up to 1 week. The mini cornbread loaves will also freeze well for up to 3 months.
I have used individual mini loaf pans here that are 3"x6". This size will yield 3-4 loaves, and is a great size to slice and share between 2 people. If you're using an 8-cavity mini loaf pan (that is typically 3 1/2"x2"), you should get 6-8 mini loaves. In all cases, fill the mini loaf only 50-60% full.
Baking time will vary depending on the size of the mini loaf pan/pans. Watch closely after about 15 minutes of baking and test with a toothpick to gauge doneness.
Notes
Note 1: Cornbreads tend to lean sweet, and this one is no exception. If you know you're not a sweet cornbread lover, reduce the sugar to 1/3 cup (for the "1X" recipe).
Note 2: To get 1/2 egg, break an egg into a small bowl, stir together, and use 2 Tablespoons of the mixture to equal 1/2 egg.
Be sure to read the notes above this Recipe Card for substitution suggestions, serving suggestions and step-by-step photos that you may find helpful.
Serving: 1serving, Calories: 433kcal, Carbohydrates: 45g, Protein: 10g, Fat: 25g, Saturated Fat: 10g, Polyunsaturated Fat: 6g, Monounsaturated Fat: 6g, Trans Fat: 0.4g, Cholesterol: 84mg, Sodium: 387mg, Potassium: 288mg, Fiber: 2g, Sugar: 18g, Vitamin A: 509IU, Calcium: 220mg, Iron: 2mg
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