Off the Cob (Sweet and Spicy Cornbread)

Off the Cob (Sweet and Spicy Cornbread)

STOP messing around with the COB!-(Even if you like them HUSKY)

Seriously….Take a break from all that and get busy making our sweet and spicy Cornbread.  You have never eaten such a moist melt-in-your-mouth Cornbread.  This recipe is slightly sweeter than most- making it a delicious side, or even a savory dessert.  You will never go back to those gritty, dry cornbread batters!  (No one has ever complained about being too moist?)

Where did cornbread come from?

Native Americans first introduced cornbread.  They ground maize into meal and mixed it with water and salt.  European immigrants to America later modified the recipe to make this new bread taste more like the breads from their home country.  In addition. Enslaved people with limited rations, also made cornbread.  Cornbread became a staple for its practicality- easy to make, store and take it along for a fast bite.

Johnnycakes, fry breads, hush puppies, arepas, corn pone, and even tortillas can be considered a type of cornbread.

The last word on Cornbread

Simple Ingredients for ‘Off the Cob’ – the Best Cornbread recipe

We broke the mold with hacks that make delicious and homemade cornbread easy…  Cornbread is the perfect crowd pleaser

• Yellow Cake Mix
• Eggs
• Vegetable Oil
• Cornmeal
• Sour Cream
• Corn
• Cilantro
• Poblanos Pepper

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Make this recipe – Sweet and Spicy Cornbread

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5 from 78 votes

Off the Cob

Southern Sweet and Savory Cornbread

Prep Time15 minutes mins

Active Time25 minutes mins

Course: Appetizer

Cuisine: Southern

Keyword: bread, corn, Cornbread, sweet and savory

Yield: 16

Author: Sheeza Moneater

Equipment

• Cake pans

Materials

Cake Mix

• 1 box Yellow Cake Mix
• 3 Eggs(may vary with cake mix)
• 1 cup Water(may vary with cake mix)
• ½ cup Vegetable oil(may vary with cake mix

Additions to Cake Mix

• ⅓ cup Cornmeal
• 2 tbsp Sour Cream

Corn Mix

• 1 cup Fresh or frozen Corn
• 2 tbsp Fresh chopped Cilantro
• ⅔ Of a Fresh chopped Pablano Pepper

Instructions

Blend your cake mix according to the instructions

Blend the 'Additions' of cornmeal and Sour Cream into the Cake mix

Prepare the skillet-fried corn blend

• Add Corn, Pablano Pepper, and Cilantro to the skillet
• Brown for 5-7 minutes
• Let cool slightly
• Add to your food processor and emulsify with ½ tbsp of oil
• Gently stir into the cake mix

Bake

• Preheat the oven to 350
• Use cooking spray to prepare 2 loaf pans or 2 9-inch rounds
• Bake for approximately 25-30 minutes
• Test with a toothpick in the center of the loaf
• If the toothpick comes out clean, your bread is done
• Let cool slightly, and serve

Cornbread FAQs

Why did my Cornbread fall in the middle?

Cornbread or any baked good, will fall in the middle if it is not completely baked.  In addition, if you add too much leavening, your cake can rise more than the structure or batter can sustain.

What is a great addition to cornbread?

Honey butter is an easy and delicious topping for cornbread.  The creamy butter adds moisture and sweetness.  Diced fresh Jalapeños can also add a little heat to a slightly sweet cornbread recipe.

How can I tell when my cornbread is done?

When done, the edges of your cornbread will be slightly brown, and starting to pull away from the edges of the pan.  Use a toothpick to test the center of the bread.   After insertion, your toothpick comes out clean.

Is it improper to use sugar or wheat flour in cornbread?

Some Southerners think so.  Originalists like to use the same recipe handed down by generations, but cornmeal has changed.  Stoneground cornmeal had more sweetness and flavor than the cornmeal milled today.  For this reason, some bakers have started adding sweeteners, and sometimes wheat flour.

How long will cornbread last?

Store cornbread in the refrigerator for up to 5 days.  After that the bread will start to lose flavor.  Cornbread will last 1-2 days in an airtight container at room temperature.

Mix It Up- Sweet and Spicy Cornbread with a twist

• Add finely diced fresh jalapeno peppers to the corn sauté- and turn “Off the Cob’ into a spicy Cornbread recipe
• Cilantro is also a nice add
• Enjoy with melted butter or honey butter
• Cook in 9 inch baking dishes- or a large cast iron skillet until golden brown

Perfect Pairing with Sweet and Spicy Cornbread

• ‘Off the Cob’ goes beautifully with a spicy Chili and a Cold beer
• Great with Barbeque- Spicy and sweet cornbread – It’s the perfect side dish
• Beautiful when you want a savory dessert

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These Sichuan pepper spicy nuts are the perfect compliment for beer or a cocktail.  They are different, fragrant, and addictive!  My ‘Spicy’ friends beg for them.