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    Homemade Quaker Cornbread for a Perfect Thanksgiving Feast

    Posted: Nov 1, 2023 · Last updated: Nov 1, 2023 · by Shai Cohen · This post may contain affiliate links

    Jump to Recipe Jump to Video Print Recipe

    Quaker Oats, an American brand that has been around for over a century, is famous for their oat-based products and cereals. They have become a household name across the US with their Old Fashioned Oats, Quick Oats, and Instant Oats. Many people love the products for their health qualities, taste, and versatility. Over the years, Quaker has expanded its product line to include oatmeal squares, granola bars, and oat-based snacks, catering to health-conscious consumers seeking wholesome and convenient food options.

    Quaker's wide product array offers many options for inspired bakers. You can bake bread, cakes, and cookies with their products. One of the more popular Quaker products to bake with is cornmeal. The brand has white and yellow cornmeal varieties. This Quaker cornbread recipe works better with yellow cornmeal. Still, you can experiment with cornbread, and feel free to customize the recipe by making little tweaks.

    Jump to:
    • Ingredients
    • Instructions
    • Substitutions
    • Dietary restrictions
    • Variations
    • Equipment
    • Storage
    • Pro Tips
    • Homemade Quaker Cornbread for a Perfect Thanksgiving Feast
    • Comments
    Quacker cornbread recipe

    Ingredients

    • Quaker cornmeal — 1 ½ cups, yellow
    • All-purpose flour — ½ cup
    • Quaker old-fashioned oats — ½ cup
    • Granulated sugar — 2 tbsp.
    • Baking powder — 1 tbsp.
    • Salt — ½ tsp.
    • Milk — 1 cup, full-fat
    • Butter — ¼ cup, melted
    • Egg — 1 large, room temperature

    Instructions

    1. Preheat your oven to 400°F degrees. Line a 12-cup muffin tin with paper liners.
    1. Combine the cornmeal, all-purpose flour, oats, sugar, baking powder, and salt in a mixing bowl. Mix until well combined.
    1. Mix the milk, melted butter, and egg in another bowl with a hand whisk until well blended.
    1. Pour the wet ingredients over the dry ingredients and stir until combined. Do not overmix. You can leave small lumps in the batter.
    1. Divide the batter evenly among the 12 muffin cups in your tin.
    1. Bake the cornbread in the preheated oven for about 20 minutes. After 15 minutes, frequently check for appearance. If the tops are golden brown or a toothpick inserted into the center of a muffin comes out clean, remove the muffins from the oven.
    1. Allow the muffins to cool at room temperature for about 10 minutes.
    1. Serve warm.

    Substitutions

    • Butter — You can replace melted butter with the same amount of vegetable oil. Sunflower and canola oil both work great for this cornbread Quaker recipe. However, it is not recommended to use olive oil. Neutral oils work better.
    • Full-fat milk — If you are looking for a lighter version, it is okay to substitute full-fat milk with semi-skimmed milk.

    Dietary restrictions

    • Gluten-free — People with gluten sensitivity or gluten-free diets can adjust this Quaker cornbread recipe accordingly. To make gluten-free cornbread, leave out the wheat-based all-purpose flour and use more cornmeal in the recipe. Additionally, you should use gluten-free Quaker oats or a certified gluten-free oat brand.

    Variations

    • Bake whole bread — You can also bake the cornbread in a loaf pan. Using a 5x9 inch loaf pan is best for this Quaker cornbread recipe. You can either grease or line the pan with a baking sheet to prevent the cornbread from sticking.
    • Make it nutty — Adding some coarsely chopped raw nuts gives the cornbread crunchiness and an earthy flavor. For this Quaker cornbread recipe, pumpkin seeds, walnuts, and sunflower seeds work great. One tablespoon of each elevates the taste of the cornbread to a new level. Crush them coarsely in a mortar and add them as the final ingredient to the batter.
    Quacker cornbread, sliced
    Quacker cornbread, sliced

    Equipment

    • Measuring spoons and cups
    • Mixing bowls
    • Hand whisk
    • 12-cup muffin tin
    • Oven
    • Paper liners

    Storage

    • You can keep the cornbread in the refrigerator for 3-4 days. Allow the cornbread to cool completely at room temperature before storing it. Keeping the cornbread in an airtight container or covering the muffins with plastic wrap is best.
    • Cornbread can be stored in the freezer for up to three months. Wrap it tightly in plastic wrap and place it in an airtight container or a freezer-safe bag. When ready to use, thaw it in the refrigerator overnight.

    Pro Tips

    • Folding the egg white — Want to try something different? Separate the egg white from the yolk for a softer, fluffier texture. Beat the egg white with a pinch of salt until soft peaks form, then add the egg white to the batter after everything is incorporated. The trick is folding the beaten egg white into the batter slowly and gently with a spatula. This is a process in which you should avoid overmixing. This may be an extra step, but the outcome is worth the effort.
    Quacker cornbread, sliced

    Homemade Quaker Cornbread for a Perfect Thanksgiving Feast

    You can bake the tastiest and the most tender cornbread with Quaker Oats' cornmeal and oats in under an hour. Check it out.
    5 from 144 votes
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 20 minutes mins
    Total Time 30 minutes mins
    Course Bread, Side Dish
    Cuisine American
    Servings 12 people
    Calories 225 kcal

    Equipment

    • Measuring spoons and cups
    • Mixing bowls
    • Hand whisk
    • 12-cup muffin tin
    • Oven
    • Paper liners

    Ingredients
      

    • 1 ½ cups Quaker cornmeal yellow
    • ½ cup All-purpose flour
    • ½ cup Quaker old-fashioned oats
    • 2 tbsp. Granulated sugar
    • 1 tbsp. Baking powder
    • ½ tsp. Salt
    • 1 cup full-fat Milk
    • ¼ cup melted Butter
    • 1 large Egg room temperature

    Instructions
     

    • Preheat your oven to 400°F degrees. Line a 12-cup muffin tin with paper liners.
    • Combine the cornmeal, all-purpose flour, oats, sugar, baking powder, and salt in a mixing bowl. Mix until well combined.
    • Mix the milk, melted butter, and egg in another bowl with a hand whisk until well blended.
    • Pour the wet ingredients over the dry ingredients and stir until combined. Do not overmix. You can leave small lumps in the batter.
    • Divide the batter evenly among the 12 muffin cups in your tin.
    • Bake the cornbread in the preheated oven for about 20 minutes. After 15 minutes, frequently check for appearance. If the tops are golden brown or a toothpick inserted into the center of a muffin comes out clean, remove the muffins from the oven.
    • Allow the muffins to cool at room temperature for about 10 minutes.
    • Serve warm.

    Video

    Notes

    • Folding the egg white — Want to try something different? I separate the egg white from the yolk for a softer, fluffier texture. I beat the egg white with a pinch of salt until soft peaks form. I then add the egg white to the batter after everything is incorporated. The trick is folding the beaten egg white into the batter slowly and gently with a spatula. This is a process in which you should avoid overmixing. This may be an extra step, but the outcome is worth the effort.

    Nutrition

    Nutrition Facts
    Homemade Quaker Cornbread for a Perfect Thanksgiving Feast
    Amount per Serving
    Calories
    225
    % Daily Value*
    Fat
     
    21
    g
    32
    %
    Saturated Fat
     
    3
    g
    19
    %
    Trans Fat
     
    0.1
    g
    Polyunsaturated Fat
     
    13
    g
    Monounsaturated Fat
     
    5
    g
    Cholesterol
     
    12
    mg
    4
    %
    Sodium
     
    373
    mg
    16
    %
    Potassium
     
    177
    mg
    5
    %
    Carbohydrates
     
    8
    g
    3
    %
    Fiber
     
    2
    g
    8
    %
    Sugar
     
    6
    g
    7
    %
    Protein
     
    1
    g
    2
    %
    Vitamin A
     
    2836
    IU
    57
    %
    Vitamin C
     
    26
    mg
    32
    %
    Calcium
     
    36
    mg
    4
    %
    Iron
     
    1
    mg
    6
    %
    * Percent Daily Values are based on a 2000 calorie diet.
    Keyword Cornbread Recipe, Quacker Cornbread Recipe, Yellow Cornbread Recipe
    Tried this recipe?Let us know how it was!

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    Shai Cohen

    Blending the lessons of global culinary classes with a passion for nutritious eating, Shai Cohen offers readers a blend of delectable recipes and invaluable health articles. Here, the love of food and well-being dance together.

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