Cornbread is a classic comfort food, beloved for its crumbly texture and lightly sweet flavor. Using mayonnaise in your cornbread recipe may sound surprising, but it’s a time-tested trick for creating extra-moist, tender bread without extra steps. The mayonnaise not only adds richness but also ensures a soft crumb, making this recipe a reliable go-to for weeknight dinners or holiday feasts alike.
Ingredients
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 tablespoons granulated sugar (optional, for a slightly sweet cornbread)
- 2 large eggs
- 1 cup whole milk (or buttermilk for tangier flavor)
- 1/2 cup mayonnaise (full-fat or light)
- 1/4 cup unsalted butter, melted (plus extra for greasing pan)
Instructions
- Preheat your oven to 400°F (200°C). Grease an 8-inch square baking pan or a 9-inch round pan with butter, or line with parchment paper for easy removal.
- In a large mixing bowl, combine the cornmeal, flour, baking powder, baking soda, salt, and sugar. Stir until well mixed and no streaks remain.
- In a separate medium bowl, whisk together the eggs, milk (or buttermilk), mayonnaise, and melted butter until smooth and creamy.
- Make a well in the center of the dry ingredients. Pour the wet mixture into the dry ingredients and gently fold together with a spatula or wooden spoon. Mix just until no dry spots remain; do not overmix, as this can make the cornbread tough.
- Pour the batter into the prepared pan. Smooth the top with a spatula.
- Bake for 22-28 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean or with just a few moist crumbs.
- Remove from the oven and let cool in the pan for at least 10 minutes before slicing and serving.
Tips
- Substitutions: If you don’t have whole milk, you can use 2% milk, or substitute buttermilk for extra tang. Light mayonnaise works, but avoid fat-free— it can make the bread dry.
- Don’t overmix: Stir just until combined. Overmixing develops gluten and can make the cornbread dense.
- Flavor additions: Add 1 cup of shredded cheddar, a handful of chopped jalapeños, or a small can of drained corn for extra flavor and texture.
- Pan choice: Cast iron skillets give a crispier crust, but a standard baking pan works well too.
Serving Suggestions
- Serve warm with a pat of butter and a drizzle of honey for a simple treat.
- Pair with chili, barbecue pulled pork, or hearty soups—cornbread soaks up brothy dishes beautifully.
- Cut into cubes and toast for homemade cornbread croutons to top salads or soups.
- Try it as a base for Southern-style breakfast, topped with fried eggs and a spoonful of salsa.
Variations
- Cheesy Cornbread: Stir 1 cup shredded sharp cheddar into the batter before baking.
- Jalapeño Cornbread: Add 1/3 cup diced pickled or fresh jalapeños for a spicy kick.
- Sweet Cornbread: Increase sugar to 1/3 cup and add 1 teaspoon vanilla extract for a dessert-style bread.
- Herb Cornbread: Fold in 2 tablespoons chopped fresh chives, parsley, or thyme for a savory, aromatic loaf.
- Gluten-Free: Substitute a 1:1 gluten-free baking blend for the all-purpose flour.
Storage and Reheating
Let the cornbread cool completely before storing. Wrap tightly in plastic wrap or place in an airtight container. At room temperature, it keeps for up to 2 days. For longer storage, refrigerate for up to 5 days. To freeze, wrap individual slices in plastic and then foil, and store in a freezer-safe bag for up to 3 months. To reheat, warm slices in a 300°F (150°C) oven for 10-12 minutes, or microwave individual pieces on medium power for 20-30 seconds. If reheating from frozen, let thaw overnight in the fridge for best texture, then warm as above.
Frequently Asked Questions
- Why use mayonnaise in cornbread?
- Mayonnaise adds moisture and richness to cornbread without making it greasy. It’s made from eggs and oil, which help keep the crumb soft and tender, especially if you want to avoid heavy dairy or don’t have sour cream or buttermilk on hand. The flavor of mayonnaise is neutral once baked, so it won’t overpower the classic taste.
- Can I use low-fat or fat-free mayonnaise?
- Low-fat mayonnaise generally works, though your cornbread may be slightly less rich and moist. Fat-free mayonnaise is not recommended, as it lacks the fat needed for proper texture and can lead to dry or rubbery results. For best flavor and crumb, stick to full-fat or light mayonnaise.
- Can I make this cornbread without eggs?
- Yes, you can substitute each egg with a flax “egg” (1 tablespoon ground flaxseed mixed with 3 tablespoons water, allowed to sit for 5 minutes) or use a commercial egg replacer. The texture may be a bit denser, but mayonnaise helps compensate for the missing egg, so you’ll still get a decent crumb.
- Does this recipe work with gluten-free flour?
- Absolutely. Use a gluten-free all-purpose baking blend that substitutes cup-for-cup for regular flour. Check that all other ingredients are gluten-free, and be aware the texture may be slightly more crumbly, but mayonnaise helps keep it moist.
- How do I know when the cornbread is done baking?
- The top should be golden and a toothpick inserted in the center should come out clean or with a few moist crumbs. The edges will just start to pull away from the pan. Avoid overbaking, as this can dry out your cornbread—check at the minimum recommended time.
- Can I bake this recipe as muffins?
- Yes! Divide the batter evenly among a greased 12-cup muffin tin and bake at 400°F (200°C) for 15-18 minutes, or until golden and a toothpick comes out clean. Muffins are great for grab-and-go breakfasts or portion control at gatherings.
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Cornbread Recipe Using Mayonnaise: Moist, Easy and Delicious