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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.

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Ingredients
Instructions
Substitutions
Dietary restrictions
Variations
Equipment
Storage
Pro Tips
Homemade Quaker Cornbread for a Perfect Thanksgiving Feast
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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

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.

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.

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.