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Home » Savory Bread

Published: Apr 2, 2019 · Modified: Oct 15, 2024 by Pam

Toasted Cornbread

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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 and these cornbread croutons are the perfect topping), I really enjoyed this for a change and I thought y'all would like it too.

Jump to:
  • Do you like your cornbread sweet?
  • What is the best pan to use for making cornbread for toasting?
  • What kind of oil is best for your toasted cornbread?
  • A word about self-rising cornmeal mix
  • 📖 Recipe
  • Cornbread toast isn't our only easy-to-make homemade bread. Check these out 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.

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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.

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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. 

📖 Recipe

3 slices of toasted cornbread.

Toasted Cornbread

Pam
A cornbread recipe especially for baking into a loaf and then toasting the slices
5 from 7 votes
Print Recipe
Prep Time 5 minutes mins
Cook Time 25 minutes 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
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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
  9. Jane says

    October 06, 2024 at 5:56 pm

    5 stars
    Great recipe!!

    Reply
5 from 7 votes (1 rating without comment)

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