Cornbread Squares

Cornbread Squares are a classic, golden, and fluffy quick bread baked into perfect square portions. With a tender crumb and a crisp top, they offer just the right balance of savory and slightly sweet flavor. These squares are ideal as a side dish for soups, chilis, or barbecue, and also stand well on their own.

Why You’ll Love This Recipe

Cornbread Squares are incredibly simple to prepare, requiring only basic pantry staples and minimal prep time. Their moist interior and buttery crust make them a crowd-pleaser for all ages. Perfect for serving at family dinners, potlucks, or picnics, these individual portions are easy to handle and serve.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Yellow cornmeal

• All-purpose flour

• Baking powder

• Baking soda

• Salt

• Sugar (optional, for a touch of sweetness)

• Eggs

• Buttermilk

• Unsalted butter (melted)

• Neutral oil (optional, for extra moisture)

Directions

1. Preheat the oven to 375°F (190°C). Grease or line a square baking dish.

2. In a large bowl, whisk together cornmeal, flour, baking powder, baking soda, salt, and sugar.

3. In a separate bowl, whisk together eggs, buttermilk, and melted butter (and oil if using).

4. Pour the wet ingredients into the dry ingredients and mix just until combined—do not overmix.

5. Pour the batter into the prepared dish and smooth the top.

6. Bake for 20–25 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.

7. Let cool slightly before cutting into squares and serving.

Servings and timing

Servings: 9–12 squares
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes

Variations

• Add shredded cheddar cheese and chopped jalapeños for a savory version.

• Drizzle with honey butter before serving for a sweet finish.

• Include corn kernels or creamed corn in the batter for extra texture.

• Use maple syrup instead of sugar for a richer flavor.

• Sprinkle with herbs or a garlic-butter glaze after baking for a savory twist.

Storage/Reheating

Store leftover cornbread squares in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. Reheat in the oven at 300°F (150°C) or microwave for 10–15 seconds until warmed through. Cornbread can also be frozen for up to 2 months; thaw before reheating.

FAQs

Can I use milk instead of buttermilk?

Yes, buttermilk provides tenderness and tang. To substitute, add 1 tablespoon of lemon juice or vinegar to 1 cup of milk and let sit for 5 minutes.

Is cornbread sweet or savory?

It depends on regional preferences. This recipe offers a lightly sweet version, but sugar can be omitted for a savory result.

Can I make this gluten-free?

Yes, use a gluten-free all-purpose flour blend for a similar texture.

Can I bake this in a muffin tin?

Absolutely. Reduce baking time to 15–18 minutes for muffins.

Why is my cornbread dry?

Overbaking can lead to dryness. Bake just until the center is set and check with a toothpick.

What can I serve cornbread squares with?

They pair well with chili, stew, BBQ ribs, roasted vegetables, or even fried chicken.

Can I use white cornmeal instead of yellow?

Yes, white cornmeal will produce a slightly lighter color but similar taste.

Do I need to use both butter and oil?

You can use one or both. Butter adds flavor; oil keeps it extra moist.

How can I get a crispy crust?

Bake in a preheated cast iron skillet or metal baking pan for crispier edges.

Can I double the recipe?

Yes, simply use a larger baking dish and adjust baking time accordingly.

Conclusion

Cornbread Squares are a timeless and versatile recipe that fits perfectly into a variety of meals. Whether served sweet or savory, fresh from the oven or reheated with a pat of butter, they are sure to become a regular feature at your table. Simple, satisfying, and endlessly adaptable, this is a recipe worth keeping close.

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