25+ Irresistible Corn Bread Dessert Recipes to Satisfy Your Sweet Tooth

Cornbread is a beloved staple in many kitchens, known for its versatility and comforting flavor. While it’s often associated with savory dishes, this humble bread can also shine in the realm of desserts.

With its naturally sweet flavor and crumbly texture, cornbread can be transformed into a variety of delightful treats that are perfect for any occasion.

From moist muffins and decadent cakes to fruity cobblers and delightful puddings, cornbread dessert recipes offer a unique twist that will surprise and please your taste buds.

In this blog article, we’ll explore over 25 delicious cornbread dessert recipes that showcase the versatility of this classic ingredient.

Whether you’re looking for a comforting dessert to serve at a family gathering or a sweet treat to enjoy with your morning coffee, you’ll find plenty of inspiration here.

So grab your apron and let’s dive into the world of cornbread desserts that are sure to impress your friends and family!

25+ Irresistible Corn Bread Dessert Recipes to Satisfy Your Sweet Tooth

Cornbread desserts are a delicious and innovative way to enjoy the classic flavors of cornbread in sweet form.

These recipes not only highlight the unique taste and texture of cornbread but also allow for creativity in the kitchen.

Whether you opt for a fruity cobbler, a rich cake, or a simple muffin, each recipe offers a delightful balance of sweetness and heartiness that is sure to satisfy any sweet tooth.

We hope this collection of over 25 cornbread dessert recipes inspires you to experiment with this versatile ingredient in your own baking.

Don’t hesitate to share your creations with friends and family—there’s nothing quite like enjoying a slice of cornbread dessert together.

Sweet Cornbread Pudding

Sweet cornbread pudding is a delightful dessert that transforms classic cornbread into a creamy, custard-like dish. Infused with vanilla and sweetened with brown sugar, this pudding is perfect for family gatherings or potlucks. It pairs wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream, making it a comforting treat for any occasion.

Ingredients:

• 4 cups of day-old cornbread, crumbled
• 2 cups of milk
• 4 large eggs
• 1 cup of brown sugar
• 1/2 cup of granulated sugar
• 1 tablespoon of vanilla extract
• 1 teaspoon of ground cinnamon
• 1/2 teaspoon of salt
• 1/2 cup of melted butter

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
2. In a large bowl, combine the crumbled cornbread and milk. Let it sit for about 15 minutes to absorb the milk.
3. In a separate bowl, whisk together the eggs, brown sugar, granulated sugar, vanilla extract, cinnamon, and salt until well combined.
4. Stir the egg mixture into the cornbread mixture. Then, fold in the melted butter until everything is evenly mixed.
5. Pour the mixture into the prepared baking dish and spread it evenly.
6. Bake for 35-40 minutes or until the top is golden brown and a toothpick inserted in the center comes out clean.
7. Let it cool for a few minutes before serving.

This sweet cornbread pudding is not just a dessert; it’s a heartwarming dish that evokes memories of family gatherings and comfort food. The combination of cornbread’s texture and the rich, custardy filling creates a unique experience that is both satisfying and indulgent. Whether served warm or at room temperature, this pudding is sure to be a hit at your next gathering.

Honey Butter Cornbread Cupcakes

Honey butter cornbread cupcakes bring together the sweet and buttery flavors of cornbread in a delightful, portable form. Topped with a honey buttercream frosting, these cupcakes are perfect for birthdays, picnics, or just a sweet treat any day of the week. The moist texture of the cornbread cupcake pairs beautifully with the rich frosting, creating a dessert that is both comforting and elegant.

Ingredients:

• For the Cupcakes:
  • 1 cup of cornmeal
  • 1 cup of all-purpose flour
  • 1/2 cup of granulated sugar
  • 1 tablespoon of baking powder
  • 1/2 teaspoon of salt
  • 1 cup of milk
  • 1/2 cup of unsalted butter, melted
  • 2 large eggs
  • 1/2 cup of honey
• For the Honey Buttercream Frosting:
  • 1/2 cup of unsalted butter, softened
  • 1/4 cup of honey
  • 2 cups of powdered sugar
  • 2 tablespoons of milk

Instructions:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
2. In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt.
3. In another bowl, combine the milk, melted butter, eggs, and honey. Mix well.
4. Gradually add the wet ingredients to the dry ingredients, stirring until just combined.
5. Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
6. Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
7. While the cupcakes are baking, prepare the frosting by creaming the softened butter and honey together until smooth. Gradually add the powdered sugar and milk, mixing until fluffy.
8. Once the cupcakes have cooled, frost them generously with the honey buttercream.

These honey butter cornbread cupcakes are a delightful twist on traditional cornbread, making them a standout dessert for any occasion. The combination of sweet and buttery flavors is sure to please everyone’s palate. Serve them at your next gathering or keep them on hand for a sweet snack throughout the week. They not only satisfy your sweet tooth but also showcase the unique flavor of cornbread in a fun and festive way.

Cornbread Strawberry Shortcake

Cornbread strawberry shortcake is a delightful and innovative twist on the classic dessert. By using cornbread as the base, this recipe brings a unique texture and flavor that pairs beautifully with fresh strawberries and whipped cream. This dessert is perfect for summer gatherings, barbecues, or any occasion where you want to impress your guests with something deliciously different.

Ingredients:

• For the Cornbread:
  • 1 cup of cornmeal
  • 1 cup of all-purpose flour
  • 1/4 cup of granulated sugar
  • 1 tablespoon of baking powder
  • 1/2 teaspoon of salt
  • 1 cup of milk
  • 1/3 cup of vegetable oil
  • 2 large eggs
• For the Strawberry Filling:
  • 4 cups of fresh strawberries, hulled and sliced
  • 1/4 cup of granulated sugar
  • 1 teaspoon of vanilla extract
• For the Whipped Cream:
  • 1 cup of heavy cream
  • 2 tablespoons of powdered sugar
  • 1 teaspoon of vanilla extract

Instructions:

1. Preheat your oven to 400°F (200°C) and grease an 8×8-inch baking dish.
2. In a bowl, combine the cornmeal, flour, sugar, baking powder, and salt.
3. In another bowl, whisk together the milk, vegetable oil, and eggs.
4. Add the wet ingredients to the dry ingredients, stirring until just combined. Pour the batter into the prepared baking dish.
5. Bake for 20-25 minutes or until golden brown and a toothpick inserted in the center comes out clean. Let it cool completely.
6. For the strawberry filling, mix the sliced strawberries with sugar and vanilla extract in a bowl. Let it sit for 15 minutes to release the juices.
7. For the whipped cream, beat the heavy cream, powdered sugar, and vanilla extract in a mixing bowl until stiff peaks form.
8. Once the cornbread is cool, cut it into squares. Layer the cornbread squares with strawberries and whipped cream in serving dishes or bowls.

Cornbread strawberry shortcake is a refreshing and innovative dessert that redefines a classic favorite. The slightly sweet and crumbly cornbread serves as a perfect canvas for the juicy strawberries and fluffy whipped cream, creating a delightful medley of textures and flavors. This dessert not only looks beautiful but also captures the essence of summer in every bite. Whether served at a picnic or a dinner party, this cornbread shortcake will surely impress your guests and become a beloved addition to your dessert repertoire.

Chocolate Chip Cornbread Cookies

Chocolate chip cornbread cookies are a delightful fusion of traditional cornbread and classic chocolate chip cookies. The cornbread base gives these cookies a unique texture and a hint of sweetness, while the chocolate chips add a rich, indulgent flavor. Perfect for an afternoon snack or a sweet treat after dinner, these cookies are sure to become a family favorite.

Ingredients:

• 1 cup of cornmeal
• 1 cup of all-purpose flour
• 1/2 teaspoon of baking soda
• 1 tablespoon of baking powder
• 1/2 teaspoon of salt
• 1/2 cup of unsalted butter, softened
• 1/2 cup of granulated sugar
• 1/2 cup of brown sugar, packed
• 1 large egg
• 1 teaspoon of vanilla extract
• 1 cup of chocolate chips

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a medium bowl, whisk together the cornmeal, flour, baking soda, baking powder, and salt. Set aside.
3. In a large bowl, cream the softened butter, granulated sugar, and brown sugar together until light and fluffy.
4. Beat in the egg and vanilla extract until well combined.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the chocolate chips.
6. Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.
7. Bake for 12-15 minutes, or until the edges are lightly golden. Let cool on the baking sheet for a few minutes before transferring to a wire rack.

Chocolate chip cornbread cookies are a delightful and unexpected treat that will surprise and please everyone. The combination of the crumbly cornbread and gooey chocolate creates a wonderful texture that is both comforting and satisfying. These cookies are perfect for sharing with friends and family or for enjoying with a glass of milk. With their unique flavor and appealing texture, they’re sure to be a hit at any gathering!

Cornbread Pineapple Upside-Down Cake

Cornbread pineapple upside-down cake offers a delicious twist on the classic pineapple upside-down cake. The slightly sweet and corny flavor of the cornbread complements the caramelized pineapple and buttery brown sugar topping beautifully. This cake is not only visually stunning but also offers a delightful mix of flavors that is sure to impress at any gathering.

Ingredients:

• For the Topping:
  • 1/4 cup of unsalted butter
  • 1/2 cup of brown sugar
  • 1 can (20 oz) of pineapple slices, drained
  • Maraschino cherries (optional)
• For the Cornbread Cake:
  • 1 cup of cornmeal
  • 1 cup of all-purpose flour
  • 1/2 cup of granulated sugar
  • 1 tablespoon of baking powder
  • 1/2 teaspoon of salt
  • 1 cup of milk
  • 1/3 cup of vegetable oil
  • 2 large eggs

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
2. In a small saucepan, melt the butter over low heat. Stir in the brown sugar until dissolved. Pour this mixture into the bottom of the prepared cake pan.
3. Arrange the pineapple slices over the brown sugar mixture and place a maraschino cherry in the center of each slice if desired.
4. In a large bowl, whisk together the cornmeal, flour, granulated sugar, baking powder, and salt.
5. In another bowl, combine the milk, vegetable oil, and eggs. Mix well.
6. Gradually add the wet ingredients to the dry ingredients, stirring until just combined.
7. Pour the cornbread batter over the pineapple slices in the cake pan.
8. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. Allow it to cool for 10 minutes before inverting it onto a serving plate.

Cornbread pineapple upside-down cake is a vibrant and delicious dessert that showcases the unique flavor of cornbread in a delightful way. The sweet, caramelized pineapple pairs beautifully with the cornbread’s texture, making each bite a delicious experience. This cake is perfect for summer gatherings, potlucks, or any occasion where you want to impress your guests. Serve it warm with a scoop of vanilla ice cream for an indulgent treat!

Cinnamon Sugar Cornbread Donuts

Cinnamon sugar cornbread donuts are a delightful treat that combines the sweetness of cornbread with the nostalgic flavors of cinnamon and sugar. These baked donuts are fluffy, tender, and perfect for breakfast, brunch, or as an afternoon snack. Served warm and coated in cinnamon sugar, they offer a comforting and delicious bite that’s hard to resist.

Ingredients:

• 1 cup of cornmeal
• 1 cup of all-purpose flour
• 1/2 cup of granulated sugar
• 1 tablespoon of baking powder
• 1/2 teaspoon of salt
• 1 teaspoon of ground cinnamon
• 1/2 cup of milk
• 1/3 cup of vegetable oil
• 2 large eggs
• For the Cinnamon Sugar Coating:
  • 1/4 cup of granulated sugar
  • 1 teaspoon of ground cinnamon
  • 2 tablespoons of melted butter

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a donut pan.
2. In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, salt, and cinnamon.
3. In another bowl, combine the milk, vegetable oil, and eggs. Mix well.
4. Gradually add the wet ingredients to the dry ingredients, stirring until just combined.
5. Pour the batter into the prepared donut pan, filling each cavity about two-thirds full.
6. Bake for 12-15 minutes, or until a toothpick inserted in the center comes out clean. Allow the donuts to cool for a few minutes before removing them from the pan.
7. In a small bowl, mix together the sugar and cinnamon for the coating. Dip each warm donut into the melted butter and then coat with the cinnamon sugar mixture.

Cinnamon sugar cornbread donuts are a delightful and unique twist on traditional donuts that bring the warmth of cornbread into a sweet, fun format. Perfect for breakfast or as a snack, these donuts offer a lovely crunch from the cinnamon sugar coating and a tender bite from the cornbread base. They are simple to make and are sure to impress everyone, making them a delightful addition to any brunch spread or family gathering. Enjoy them fresh out of the oven for a cozy treat that will warm your heart!

Cornbread Peach Cobbler

Cornbread peach cobbler is a delightful dessert that combines the comforting flavors of cornbread with sweet, juicy peaches. This dish offers a unique twist on traditional peach cobbler, with a slightly sweet cornbread topping that contrasts beautifully with the warm, cinnamon-spiced peaches beneath. It’s a perfect dessert for summer gatherings or family dinners, bringing a taste of home to your table.

Ingredients:

• For the Peach Filling:
  • 4 cups of fresh peaches, peeled and sliced (or use canned peaches)
  • 1/2 cup of granulated sugar
  • 1 tablespoon of lemon juice
  • 1 teaspoon of ground cinnamon
  • 1 tablespoon of cornstarch
• For the Cornbread Topping:
  • 1 cup of cornmeal
  • 1 cup of all-purpose flour
  • 1/2 cup of granulated sugar
  • 1 tablespoon of baking powder
  • 1/2 teaspoon of salt
  • 1 cup of milk
  • 1/3 cup of vegetable oil
  • 1 large egg

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
2. In a large bowl, combine the sliced peaches, sugar, lemon juice, cinnamon, and cornstarch. Toss until the peaches are evenly coated, then spread the mixture in the prepared baking dish.
3. In another bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt.
4. In a separate bowl, mix the milk, vegetable oil, and egg. Add the wet ingredients to the dry ingredients, stirring until just combined.
5. Pour the cornbread batter over the peach filling, spreading it evenly.
6. Bake for 30-35 minutes, or until the cornbread topping is golden brown and a toothpick inserted into the center comes out clean.
7. Let cool slightly before serving.

Cornbread peach cobbler is a comforting and delicious dessert that beautifully marries the flavors of sweet peaches and cornbread. The fluffy cornbread topping provides a satisfying contrast to the tender, juicy peaches, making each bite a delightful experience. Serve it warm, ideally with a scoop of vanilla ice cream on top, for an indulgent treat that will impress your guests. This recipe is perfect for celebrating summer fruits and can be easily adapted to include other seasonal fruits like berries or apples.

Cornbread Blueberry Muffins

Cornbread blueberry muffins are a scrumptious combination of classic cornbread and fresh blueberries. These muffins are moist, tender, and bursting with juicy blueberries, making them a perfect addition to breakfast, brunch, or as a sweet snack throughout the day. The slightly sweet and corny flavor of the muffins pairs wonderfully with the tartness of the blueberries, creating a delightful balance.

Ingredients:

• 1 cup of cornmeal
• 1 cup of all-purpose flour
• 1/2 cup of granulated sugar
• 1 tablespoon of baking powder
• 1/2 teaspoon of salt
• 1 cup of milk
• 1/3 cup of vegetable oil
• 2 large eggs
• 1 cup of fresh or frozen blueberries (if using frozen, do not thaw)

Instructions:

1. Preheat your oven to 400°F (200°C) and line a muffin tin with paper liners or grease it.
2. In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt.
3. In another bowl, combine the milk, vegetable oil, and eggs. Mix well.
4. Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Gently fold in the blueberries.
5. Divide the batter evenly among the muffin cups, filling each about two-thirds full.
6. Bake for 18-20 minutes or until a toothpick inserted into the center of a muffin comes out clean.
7. Allow the muffins to cool in the pan for a few minutes before transferring to a wire rack to cool completely.

Cornbread blueberry muffins are a delightful way to enjoy the classic flavors of cornbread with a burst of fruity sweetness. They are perfect for breakfast on the go or as a mid-afternoon snack with a cup of tea or coffee. These muffins are versatile and can be enjoyed fresh from the oven or stored for a few days, making them a convenient treat for busy schedules. With their appealing golden color and fluffy texture, they are sure to please everyone in the family!

Cornbread Pumpkin Spice Cake

Cornbread pumpkin spice cake is a deliciously moist and flavorful dessert that captures the essence of autumn. This cake combines the rich, warm flavors of pumpkin and spices with the unique texture of cornbread. Perfect for fall gatherings, this cake is a delightful way to enjoy seasonal flavors while showcasing cornbread in a sweet format.

Ingredients:

• 1 cup of cornmeal
• 1 cup of all-purpose flour
• 1 cup of granulated sugar
• 1 tablespoon of baking powder
• 1/2 teaspoon of baking soda
• 1/2 teaspoon of salt
• 1 teaspoon of ground cinnamon
• 1/2 teaspoon of ground nutmeg
• 1/4 teaspoon of ground ginger
• 1 cup of pumpkin puree
• 1/2 cup of vegetable oil
• 3 large eggs

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking pan.
2. In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
3. In another bowl, combine the pumpkin puree, vegetable oil, and eggs. Mix until well combined.
4. Gradually add the wet ingredients to the dry ingredients, stirring until just combined.
5. Pour the batter into the prepared baking pan and spread evenly.
6. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Let cool in the pan for a few minutes before transferring to a wire rack.

Cornbread pumpkin spice cake is a wonderful celebration of fall flavors that brings warmth and comfort to any gathering. The combination of pumpkin and spices creates a rich, moist cake that is both satisfying and flavorful. This cake can be served on its own or topped with a dollop of whipped cream or cream cheese frosting for an extra special treat. It’s perfect for holiday celebrations, potlucks, or simply enjoying at home with family. This recipe is a delightful way to embrace the season and enjoy the unique taste of cornbread in a sweet form!

Cornbread Chocolate Chip Skillet Cookie

Cornbread chocolate chip skillet cookie is a deliciously innovative dessert that combines the hearty texture of cornbread with the indulgence of a classic chocolate chip cookie. This one-pan dessert is baked in a skillet, giving it a beautiful golden crust while remaining soft and chewy inside. It’s perfect for sharing at gatherings or cozy family nights, and it pairs wonderfully with a scoop of ice cream.

Ingredients:

• 1 cup of cornmeal
• 1 cup of all-purpose flour
• 1/2 cup of granulated sugar
• 1/2 teaspoon of baking powder
• 1/2 teaspoon of baking soda
• 1/2 teaspoon of salt
• 1/2 cup of unsalted butter, melted
• 2 large eggs
• 1 teaspoon of vanilla extract
• 1 cup of semi-sweet chocolate chips

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 10-inch cast-iron skillet or a similar oven-safe skillet.
2. In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, and salt.
3. In another bowl, mix the melted butter, eggs, and vanilla extract until well combined.
4. Add the wet ingredients to the dry ingredients, stirring until just combined. Gently fold in the chocolate chips.
5. Pour the batter into the prepared skillet, spreading it evenly.
6. Bake for 25-30 minutes, or until the edges are golden brown and a toothpick inserted in the center comes out clean.
7. Allow to cool slightly before slicing into wedges and serving.

Cornbread chocolate chip skillet cookie is a fun and delicious dessert that transforms traditional cornbread into a sweet treat. The combination of rich chocolate chips and the slightly sweet cornbread base creates a delightful contrast that is sure to please any crowd. Serve it warm from the skillet with a scoop of vanilla ice cream for an extra indulgent experience. This dessert is perfect for celebrations, game nights, or a cozy family gathering, making it a versatile addition to your dessert repertoire!

Cornbread Strawberry Shortcake

Cornbread strawberry shortcake is a refreshing twist on the classic dessert, bringing together the sweet, juicy flavors of strawberries and the slightly sweet, crumbly texture of cornbread. This delightful dessert is perfect for summer gatherings and showcases fresh, seasonal strawberries, making it a light and satisfying option. It’s simple to prepare and is sure to impress your guests with its unique combination of flavors.

Ingredients:

• For the Cornbread:
  • 1 cup of cornmeal
  • 1 cup of all-purpose flour
  • 1/2 cup of granulated sugar
  • 1 tablespoon of baking powder
  • 1/2 teaspoon of salt
  • 1 cup of milk
  • 1/3 cup of vegetable oil
  • 1 large egg
• For the Strawberry Topping:
  • 4 cups of fresh strawberries, hulled and sliced
  • 1/4 cup of granulated sugar
  • 1 teaspoon of vanilla extract
• For the Whipped Cream:
  • 1 cup of heavy whipping cream
  • 2 tablespoons of powdered sugar
  • 1 teaspoon of vanilla extract

Instructions:

1. Preheat your oven to 350°F (175°C) and grease an 8-inch square baking dish.
2. In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt.
3. In another bowl, mix the milk, vegetable oil, and egg. Add the wet ingredients to the dry ingredients, stirring until just combined.
4. Pour the batter into the prepared baking dish and spread evenly.
5. Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean. Let cool completely.
6. In a medium bowl, combine the sliced strawberries, granulated sugar, and vanilla extract. Toss gently and let sit for about 30 minutes to macerate.
7. For the whipped cream, beat the heavy whipping cream, powdered sugar, and vanilla extract until soft peaks form.
8. To assemble, cut the cornbread into squares, top with the strawberry mixture, and finish with a generous dollop of whipped cream.

Cornbread strawberry shortcake is a delightful dessert that captures the essence of summer. The sweet, juicy strawberries complement the crumbly cornbread beautifully, while the whipped cream adds a light, airy touch. This dessert is not only visually appealing but also incredibly satisfying, making it an ideal choice for gatherings, picnics, or a sweet ending to a summer meal. Enjoy it fresh for the best flavor, and feel free to experiment with other fruits, such as blueberries or peaches, for a different twist!

Cornbread Caramel Apple Crumble

Cornbread caramel apple crumble is a warm and comforting dessert that beautifully combines the flavors of sweet apples, rich caramel, and the slightly sweet, crumbly texture of cornbread. This dessert is perfect for fall and winter gatherings, bringing a delightful blend of flavors and textures. The sweet apples are topped with a crispy cornbread crumble, creating a perfect balance of sweetness and warmth.

Ingredients:

• For the Apple Filling:
  • 4 cups of apples, peeled and sliced (Granny Smith or Honeycrisp work well)
  • 1/2 cup of granulated sugar
  • 1 teaspoon of ground cinnamon
  • 1 tablespoon of lemon juice
  • 1/2 cup of caramel sauce (store-bought or homemade)
• For the Cornbread Crumble:
  • 1 cup of cornmeal
  • 1 cup of all-purpose flour
  • 1/2 cup of brown sugar
  • 1 teaspoon of baking powder
  • 1/2 teaspoon of salt
  • 1/2 cup of unsalted butter, melted
  • 1/2 cup of chopped pecans (optional)

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
2. In a large bowl, combine the sliced apples, granulated sugar, cinnamon, lemon juice, and caramel sauce. Toss until the apples are evenly coated, then spread the mixture in the prepared baking dish.
3. In another bowl, whisk together the cornmeal, flour, brown sugar, baking powder, and salt. Pour in the melted butter and stir until the mixture is crumbly. If desired, fold in the chopped pecans.
4. Sprinkle the cornbread crumble evenly over the apple filling.
5. Bake for 30-35 minutes, or until the apples are tender and the crumble is golden brown.
6. Allow to cool slightly before serving.

Cornbread caramel apple crumble is a heartwarming dessert that evokes the flavors of autumn. The combination of tender apples, rich caramel, and a crunchy cornbread topping creates a delightful medley of textures and tastes. This dessert is perfect for serving warm, perhaps with a scoop of vanilla ice cream or a drizzle of extra caramel sauce on top. Whether for a holiday gathering or a cozy family dinner, this recipe is sure to be a crowd-pleaser and will become a beloved staple in your dessert collection!

Cornbread Pineapple Upside-Down Cake

Cornbread pineapple upside-down cake is a delightful twist on the classic dessert, infusing the sweet and savory flavors of cornbread with the tropical sweetness of pineapples. This cake features a beautifully caramelized pineapple topping that contrasts perfectly with the moist, cornbread base. It’s a showstopper for gatherings and can be served warm or at room temperature, making it a versatile addition to any dessert table.

Ingredients:

• For the Topping:
  • 1/4 cup of unsalted butter
  • 1/2 cup of brown sugar
  • 1 can (20 oz) of sliced pineapple in syrup, drained
  • Maraschino cherries (optional)
• For the Cornbread Cake:
  • 1 cup of cornmeal
  • 1 cup of all-purpose flour
  • 1/2 cup of granulated sugar
  • 1 tablespoon of baking powder
  • 1/2 teaspoon of salt
  • 1 cup of milk
  • 1/3 cup of vegetable oil
  • 2 large eggs

Instructions:

1. Preheat your oven to 350°F (175°C). In a 9-inch round cake pan, melt the butter in the oven, then sprinkle the brown sugar evenly over the melted butter.
2. Arrange the pineapple slices over the brown sugar mixture and place a maraschino cherry in the center of each pineapple ring, if using.
3. In a large bowl, whisk together the cornmeal, flour, granulated sugar, baking powder, and salt.
4. In another bowl, combine the milk, vegetable oil, and eggs. Add the wet ingredients to the dry ingredients, mixing until just combined.
5. Pour the batter over the pineapple topping in the cake pan, spreading it evenly.
6. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool for 10 minutes before inverting onto a serving plate.

Cornbread pineapple upside-down cake is a delightful dessert that combines the sweetness of pineapple with the hearty texture of cornbread. The caramelized topping adds a beautiful visual element and rich flavor that makes it perfect for special occasions. Whether served at a summer barbecue or a festive gathering, this cake is sure to impress with its unique twist on a classic favorite. Enjoy it warm with a dollop of whipped cream or a scoop of vanilla ice cream for an indulgent treat!

Cornbread Pumpkin Spice Muffins

Cornbread pumpkin spice muffins are a perfect way to welcome the flavors of fall. These moist, tender muffins incorporate the warm spices of pumpkin pie and the slightly sweet flavor of cornbread, making them an ideal treat for breakfast, snacks, or dessert. They’re easy to make and can be enjoyed fresh from the oven or stored for later, making them a convenient option for busy days.

Ingredients:

• 1 cup of cornmeal
• 1 cup of all-purpose flour
• 1/2 cup of granulated sugar
• 1 tablespoon of baking powder
• 1 teaspoon of pumpkin pie spice
• 1/2 teaspoon of salt
• 1 cup of canned pumpkin puree
• 1/3 cup of vegetable oil
• 2 large eggs
• 1/4 cup of milk

Instructions:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it well.
2. In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, pumpkin pie spice, and salt.
3. In another bowl, mix together the pumpkin puree, vegetable oil, eggs, and milk until well combined.
4. Pour the wet ingredients into the dry ingredients and stir until just combined, being careful not to overmix.
5. Divide the batter evenly among the muffin cups, filling each about two-thirds full.
6. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Allow the muffins to cool in the pan for a few minutes before transferring to a wire rack.

Cornbread pumpkin spice muffins are a delightful way to enjoy the warm, comforting flavors of fall. These muffins are incredibly versatile and can be served as a breakfast item, an afternoon snack, or a delightful dessert. Their tender crumb and rich flavor make them a crowd-pleaser, perfect for sharing at gatherings or cozy family dinners. Serve them warm with a pat of butter or a drizzle of honey for an extra touch of sweetness. Enjoy them fresh or store them for a quick treat later!

Cornbread Blueberry Cobbler

Cornbread blueberry cobbler is a delightful dessert that showcases the vibrant flavors of fresh blueberries and the hearty texture of cornbread. This easy-to-make cobbler features a sweet blueberry filling topped with a buttery cornbread crust, making it a perfect treat for summer picnics or cozy family gatherings. The combination of juicy blueberries and cornbread creates a unique flavor profile that is both satisfying and delicious.

Ingredients:

• For the Blueberry Filling:
  • 4 cups of fresh or frozen blueberries
  • 1/2 cup of granulated sugar
  • 1 tablespoon of cornstarch
  • 1 tablespoon of lemon juice
  • 1 teaspoon of vanilla extract
• For the Cornbread Topping:
  • 1 cup of cornmeal
  • 1 cup of all-purpose flour
  • 1/2 cup of granulated sugar
  • 1 tablespoon of baking powder
  • 1/2 teaspoon of salt
  • 1 cup of milk
  • 1/3 cup of unsalted butter, melted
  • 1 large egg

Instructions:

1. Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish.
2. In a large bowl, combine the blueberries, sugar, cornstarch, lemon juice, and vanilla extract. Pour the mixture into the prepared baking dish.
3. In another bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt. In a separate bowl, mix the milk, melted butter, and egg until combined.
4. Add the wet ingredients to the dry ingredients and stir until just combined. Pour the cornbread batter over the blueberry filling, spreading it evenly.
5. Bake for 30-35 minutes, or until the topping is golden brown and a toothpick inserted into the center comes out clean.
6. Allow to cool slightly before serving.

Cornbread blueberry cobbler is a delicious and unique dessert that beautifully combines the sweetness of blueberries with the comforting texture of cornbread. This cobbler is perfect for summer gatherings or as a sweet ending to a family meal. Serve it warm with a scoop of vanilla ice cream or a dollop of whipped cream for a delightful treat. The balance of sweet and savory flavors will make this dessert a favorite among family and friends, and it’s sure to become a staple in your recipe collection!

Note: More recipes are coming soon!