• Skip to main content
  • Skip to primary sidebar

Biscuits & Burlap logo

  • Home
  • Browse Recipes
  • About Us
  • Contact Us
  • Subscribe
menu icon
go to homepage
search icon
Homepage link
  • Home
  • Browse Recipes
  • About Us
  • Contact Us
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » Savory Bread

    Published: Apr 2, 2019 · Modified: Feb 28, 2022 by Pam

    Toasted Cornbread

    Thanks for sharing!

    1141 shares
    • Share
    • Tweet
    • Yummly
    • Email
    Jump to Recipe

    Toasted Cornbread has an extra burst of flavor that comes from a few minutes in a buttered skillet. This recipe includes tips for making the perfect cornbread toast.

    Toasting this great cornbread recipe takes it to new levels of yum!Toasted Cornbread? You read that right. Maybe some of y’all have had it before, but I only recently discovered this fun twist on classic cornbread at a little roadside barbecue cafe’. While I love traditional cornbread (our Cornbread Dressing is a top post), I really enjoyed this for a change and I thought y’all would like it too.

    If you love all things southern food, you’ll want to read Southern Food Then and Now. 

    Toasting the cornbread adds a delightful little crispiness without drying it out, and gives it an almost nutty flavor. You can also make the cornbread in advance (we love anything that can be made ahead) and then toast it right before the meal.

    Toasting this great cornbread recipe takes it to new levels of yum!

    Do you like your cornbread sweet?

    For the traditional version I do not make my cornbread sweet. But, when I first had toasted cornbread it was slightly sweet, so I did add some honey into this recipe. You could increase it just a tad for a bit more sweetness if that’s your preference. Very similar in sweetness are our Buttermilk Cornbread Muffins.

    This post contains affiliate links. Please click here for our full privacy and disclosure policy.

    What is the best pan to use for making cornbread for toasting?

    I developed this recipe for making into a small loaf. The loaf form gives you the most cut “surface” for toasting. The loaf pan I used is a 8.5″ x 4.5″ and if you don’t have one you can order that size by clicking here.  Depending on how thick you cut the slices you’ll get about 9-12 slices.

    Sign up here so you don’t miss our new recipes. 

    Toasting this great cornbread recipe takes it to new levels of yum!

    Y’all know we love our iron skillets, and we most certainly used one for toasting the cornbread, but you could use any skillet if you don’t have iron.

    Toasting this great cornbread recipe takes it to new levels of yum!

    What kind of oil is best for your toasted cornbread?

    We have recently discovered pecan oil and are loving it! Did you read our review of Skinny Southern?  Award winning chef, Lara Lyn Carter has reinvented a whole pile of southern favorites and she uses pecan oil often.

    The benefits of pecan oil are numerous, but we especially like that it’s rich in monounsaturated fats (the good ones) and has a high smoke point of 470 degrees.

    Toasting this great cornbread recipe takes it to new levels of yum!

    A word about self-rising cornmeal mix

    Through our cornbread dressing recipe we’ve discovered that a lot of people aren’t familiar with self-rising cornmeal mix. It’s really just a blend of the ingredients you would mix yourself to make cornbread – flour, cornmeal and the leavening agents.

    We’ve never had any trouble finding it in our local grocery store right next to the cornmeal. But, if you can’t find it, or just like to order online you can do that right here. 

    toasted cornbred takes an old favorite to new levels of yum!

    Toasted Cornbread

    Pam
    A cornbread recipe especially for baking into a loaf and then toasting the slices
    5 from 5 votes
    Print Recipe Pin Recipe
    Prep Time 5 mins
    Cook Time 25 mins
    Servings 10 people
    Calories 271 kcal

    Equipment

    • cast iron skillet

    Ingredients
      

    • 2 cups self-rising cornmeal mix
    • 2 eggs
    • 1 cup sour cream
    • ¼ cup oil
    • ¼-1/3 cup honey
    • 2 Tablespoons butter

    Instructions
     

    • Mix all ingredients except butter in a bowl until well blended.
    • Pour into a greased 8.5"X4.5" loaf pan and bake at 400 degrees for 20-25 minutes, or until toothpick inserted in center comes out clean.
    • Cool on rack 5 minutes before removing from pan.
    • Melt butter in skillet over medium heat.
    • Slice cornbread into approximately ¾" slices and brown on each side in buttered skillet.

    Notes

    We love pecan oil, but any vegetable or nut oil would work fine.
    After baking and cooling the cornbread it can be wrapped in foil and refrigerated for up to 2-3 days before slicing and toasting. If toasting the same day it can left un-refrigerated.

    Nutrition

    Calories: 271kcalCarbohydrates: 33gProtein: 4gFat: 14gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 51mgSodium: 500mgPotassium: 120mgFiber: 2gSugar: 8gVitamin A: 358IUVitamin C: 1mgCalcium: 133mgIron: 2mg
    Tried this recipe?Let us know how it was!

    Are you getting our weekly updates? You can easily sign up right here

    Cornbread toast isn’t our only easy-to-make homemade bread. Check these out too!

    skillet focaccia bread is fragrant and delicious. It's perfect for a first-time bread baker.
    Skillet Foccacia
    Sweet Potato Biscuits are simple to make and such a special addition to your table.
    Sweet Potato Biscuits
    Homemade parmesan crescent rolls are easy enough for beginning bakers from BiscuitsandBurlap.com
    Homemade Crescent Rolls

    Asiago Cheese & Black pepper biscuits have just 4 ingredients!
    Asiago Black Pepper Biscuits
    Cinnamon bread makes any morning special. From BiscuitsandBurlap.com
    Easy Cinnamon Bread

    Categories: Savory Bread Tags: breads

    Reader Interactions

    Comments

    1. Tisha says

      April 02, 2019 at 5:15 pm

      5 stars
      I love this idea! Nice little added crunch to a delicious bread!

      Reply
      • Pam says

        April 02, 2019 at 5:47 pm

        Thanks, Tisha!

        Reply
    2. Luci says

      April 02, 2019 at 5:49 pm

      5 stars
      I never would have thought toasting cornbread like regular bread. Will have to try.

      Reply
      • Pam says

        April 02, 2019 at 5:50 pm

        It changes the cornbread as much as toasting changes regular bread!

        Reply
    3. Pam Greer says

      April 02, 2019 at 7:29 pm

      5 stars
      I love the toasted edges of cornbread when I bake it in my skillet and I can’t believe I never thought to just toast some slices!!

      Reply
      • Pam says

        April 08, 2019 at 11:24 am

        Sometimes the simplest ideas are the best!

        Reply
    4. Neha says

      April 02, 2019 at 8:00 pm

      5 stars
      I can only imagine the crunch toasting would add to this already yummy bread. Also loving that cinnamon bread of yours, headed that way now!

      Reply
      • Pam says

        April 08, 2019 at 11:24 am

        Awwww… thanks, Neha! Hope you enjoy them both.

        Reply
    5. Alexandra says

      April 03, 2019 at 7:42 pm

      5 stars
      I have never tried toasted cornbread before, so this sounds SO good. I love the idea of the delicious texture this would impart. Yum!

      Reply
      • Pam says

        April 08, 2019 at 11:25 am

        It really does make it yummy. Thanks, Alexandra!

        Reply
    6. Loretta says

      April 15, 2019 at 4:08 pm

      Where do you use the pecan oil? In place of the butter or to toast it with?

      Reply
      • Pam says

        April 15, 2019 at 4:52 pm

        Loretta, the oil is used in the batter for the cornbread. Please see our notes at the bottom of the recipe. Any nut or vegetable oil can be used if you don’t have pecan oil. The butter is melted in the skillet for toasting the slices.

        Reply
    7. Denise says

      June 08, 2019 at 1:31 pm

      When we were kids we split our Sunday corn muffins in 1/2 buttered them and fried them in a skillet to freshen them up. This was before microwaves.

      Reply
      • Pam says

        June 10, 2019 at 9:51 am

        That sounds so good, Denise!

        Reply
    8. chester calhoun says

      January 02, 2020 at 3:15 pm

      I have been reheating split then buttered cornbread in a hot oven till crisp and it has become my fav way to eat cornbread. With your marvelous idea of cooking in a deep loaf pan and slicing for more crispy bread and toast in a pan is going to jack this up a LOT. I have some New Year BBQ pork I think I will try on top of some tonight.

      Reply
      • Pam says

        January 02, 2020 at 10:26 pm

        Woohoo! That sounds awesome!

        Reply

    Tell us what you think! Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Hey, y'all!

    Pam and Sara sitting on blanket with picnic.
    Photo cred: Angie Webb Creative

    We’re Pam and Sara, a Southern mother/daughter team on a mission. We’re here to help you keep those precious food memories alive and create new ones, too. 

    Read more-

    Recent Posts

    • Pepper Jack Pimento Cheese with Jalapenos
    • 3 Ingredient No Bake Cheesecake
    • Picnic Charcuterie Board – 3 Easy Steps
    • Steak Crostini (Greek Style)

    Christmas Dishes

    • Coconut Chocolate Chip Cookies with Brown Butter
    • Key Lime Cookies
    • Brioche French Toast Casserole
    • Vegetable Au Gratin

    Footer

    ↑ back to top

    About

    • About Us
    • Disclosures and Privacy Policy

    Newsletter

    • Sign Up for emails and updates

    Contact

    • Contact Us
    • Work With Us

    Copyright © 2021 Biscuits & Burlap

    1141 shares