This easy cornbread recipe with mayonnaise is a game-changer for anyone seeking moist, tender, and flavorful cornbread with minimal effort. The secret ingredient—mayonnaise—adds richness and ensures a soft crumb without any hint of tang, making this a perfect side for chili, soups, or a simple weeknight dinner.
Ingredients
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 2 large eggs
- 1 cup whole milk (or 2% milk)
- 1/2 cup mayonnaise (full-fat recommended)
- 1/4 cup unsalted butter, melted and slightly cooled
- Optional: 1 cup corn kernels (fresh, frozen and thawed, or canned and drained)
Instructions
- Preheat your oven to 400°F (200°C). Grease an 8-inch square baking pan or a 9-inch round cake pan with butter or nonstick spray.
- In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt until well combined.
- In a separate medium bowl, whisk the eggs, milk, mayonnaise, and melted butter until smooth and fully blended.
- Pour the wet ingredients into the dry ingredients. Stir gently with a spatula or wooden spoon until just combined; do not overmix. If using corn kernels, fold them in now.
- Pour the batter into the prepared pan and smooth the top with a spatula.
- Bake for 22–27 minutes, or until the top is golden and a toothpick inserted into the center comes out clean or with just a few moist crumbs.
- Let the cornbread cool in the pan for at least 10 minutes before slicing and serving. Serve warm for best texture.
Tips
- Substitutions: If you don’t have whole milk, 2% milk works well. For a dairy-free version, use unsweetened almond or soy milk and a vegan mayonnaise.
- Mayonnaise Type: Full-fat mayonnaise is best for richness and moisture, but you can use light mayonnaise if you prefer a lighter texture.
- Don’t Overmix: Stir the batter only until the ingredients are just combined to avoid dense or tough cornbread.
- Sweetness: Adjust the sugar to taste. For a more savory cornbread, reduce it to 2 tablespoons or omit entirely.
Serving Suggestions
This moist cornbread pairs beautifully with hearty dishes like chili, barbecue ribs, or slow-cooked beans. For a comforting breakfast or snack, serve warm slices with a pat of butter and a drizzle of honey. It also makes a great base for Southern-style cornbread stuffing or can be cubed and toasted for croutons in salads and soups.
Variations
- Cheesy Cornbread: Stir in 1 cup of shredded cheddar or pepper jack cheese before baking for a cheesy twist.
- Jalapeño Cornbread: Add 1–2 finely chopped jalapeños for a spicy kick. Remove the seeds for less heat.
- Herb Cornbread: Mix in 2 tablespoons of chopped fresh herbs like chives, parsley, or thyme for a savory flavor boost.
- Sweet Cornbread: Increase the sugar to 1/2 cup and add a teaspoon of vanilla extract for a dessert-style treat.
- Gluten-Free Option: Substitute the all-purpose flour with a 1:1 gluten-free flour blend for a gluten-free version. Check that your cornmeal is gluten-free as well.
Storage and Reheating
Let the cornbread cool completely before storing. Wrap leftover cornbread tightly in plastic wrap or aluminum foil, or place in an airtight container. Store at room temperature for up to 2 days, or refrigerate for up to 5 days. For longer storage, freeze individual slices wrapped in plastic and then foil for up to 2 months.
To reheat, warm slices in a 300°F (150°C) oven for 8–10 minutes, or microwave individual pieces on a plate for 15–25 seconds until just heated through. If reheating from frozen, thaw overnight in the refrigerator or microwave on low in short bursts.
Frequently Asked Questions
- Why add mayonnaise to cornbread?
Mayonnaise adds both fat and moisture, making the cornbread extra tender without altering the classic flavor. It helps create a soft, almost cake-like crumb and prevents dryness, especially after storing or reheating. - Can I use Miracle Whip or another salad dressing instead of mayonnaise?
Miracle Whip and similar salad dressings are sweeter and have a tangier flavor than classic mayonnaise, which can change the taste of your cornbread. If you enjoy a slightly sweeter, tangy note, you can substitute Miracle Whip in equal amounts, but for traditional flavor, stick with regular mayonnaise. - What kind of cornmeal should I use?
This recipe works well with standard yellow cornmeal, either medium or fine grind. Avoid self-rising cornmeal, as the recipe already includes baking powder. White cornmeal can also be used, but the color and flavor will be a bit lighter. - Can I bake this in a cast iron skillet?
Yes! For a classic Southern touch and a crispier crust, preheat a well-seasoned 9-inch cast iron skillet in the oven while it heats. Carefully pour in the batter (it will sizzle) and bake as directed, checking for doneness a few minutes early, as cast iron retains heat and may cook the cornbread faster. - How do I know when cornbread is done?
The top should be golden brown, and a toothpick inserted in the center should come out clean or with just a few moist crumbs. Avoid overbaking, as this can dry out the cornbread. If the edges are pulling away from the pan, it’s usually ready. - Can I double the recipe for a crowd?
Absolutely. Double all ingredients and bake in a 9×13-inch pan. Start checking for doneness around 25–30 minutes; it may need up to 35 minutes depending on your oven.
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