Mmm, is there anything more comforting than a warm slice of cornbread? Whether you’re whipping up a quick weeknight dinner, planning a festive holiday feast, or simply craving that perfect golden-brown comfort food, we’ve gathered 18 mouthwatering Quaker corn bread recipes that will satisfy every craving. From classic Southern-style to creative twists, get ready to discover your new favorite—let’s dive into these delicious options!
Classic Quaker Corn Bread with Honey Butter
Kickstart your comfort food game with this golden cornbread that’s crispy on the outside, tender inside. Grab your skillet and let’s bake up some magic—this recipe delivers that perfect sweet-savory balance every time. Trust me, your kitchen will smell like heaven in 30 minutes flat.
Ingredients
– 1 cup of yellow cornmeal
– 1 cup of all-purpose flour
– 1 tablespoon of baking powder
– A good pinch of salt
– 1 cup of buttermilk
– 1/2 cup of honey
– 2 large eggs
– 1/2 cup of melted butter
– A couple of tablespoons of softened butter for the honey butter
– A generous drizzle of honey for the honey butter
Instructions
1. Preheat your oven to 400°F and place a 10-inch cast-iron skillet inside to heat up for 10 minutes—this gives you that signature crispy crust.
2. Whisk together 1 cup of yellow cornmeal, 1 cup of all-purpose flour, 1 tablespoon of baking powder, and a good pinch of salt in a large bowl.
3. In another bowl, beat 2 large eggs until frothy, then stir in 1 cup of buttermilk, 1/2 cup of honey, and 1/2 cup of melted butter.
4. Pour the wet ingredients into the dry ingredients and mix just until combined—don’t overmix or the bread gets tough.
5. Carefully remove the hot skillet from the oven and pour in the batter; it should sizzle immediately.
6. Bake at 400°F for 20–25 minutes, until the top is golden brown and a toothpick inserted in the center comes out clean.
7. While baking, mash together a couple of tablespoons of softened butter with a generous drizzle of honey until smooth for the honey butter.
8. Let the cornbread cool in the skillet for 5 minutes before slicing.
9. Serve warm slices slathered with honey butter.
Zesty, crumbly perfection with a hint of sweetness from the honey—this cornbread pairs amazingly with chili or crumbled over a bowl of creamy soup. For a next-level twist, toast leftover slices and top with a fried egg for breakfast.
Spicy Jalapeño Quaker Corn Bread
Whip up this fiery cornbread that’ll make your taste buds dance! Grab your cast iron and get ready for the perfect balance of sweet corn and spicy jalapeño kick. This isn’t your grandma’s cornbread—it’s bolder, better, and begging to be devoured straight from the skillet.
Ingredients
– 1 cup of Quaker yellow cornmeal
– 1 cup of all-purpose flour
– 1 tablespoon of baking powder
– ½ teaspoon of baking soda
– 1 teaspoon of salt
– 2 large eggs
– 1 cup of buttermilk
– ⅓ cup of vegetable oil
– ¼ cup of honey
– 2 fresh jalapeños, finely chopped (keep those seeds for extra heat!)
– 1 cup of frozen corn kernels
– 2 tablespoons of melted butter for that golden finish
Instructions
1. Preheat your oven to 400°F and place a 10-inch cast iron skillet inside to heat up.
2. Whisk together 1 cup cornmeal, 1 cup flour, 1 tablespoon baking powder, ½ teaspoon baking soda, and 1 teaspoon salt in a large bowl.
3. In a separate bowl, beat 2 eggs until frothy, then stir in 1 cup buttermilk, ⅓ cup vegetable oil, and ¼ cup honey.
4. Pour the wet ingredients into the dry ingredients and mix until just combined—don’t overmix!
5. Fold in 2 chopped jalapeños and 1 cup frozen corn kernels until evenly distributed.
6. Carefully remove the hot skillet from the oven and swirl 2 tablespoons melted butter to coat the bottom and sides.
7. Immediately pour the batter into the sizzling skillet—it should sizzle and start cooking around the edges.
8. Bake at 400°F for 20-25 minutes until the top is golden brown and a toothpick inserted in the center comes out clean.
9. Let it cool in the skillet for 10 minutes before slicing.
Zesty and moist with a crispy crust, this cornbread delivers heat in every bite. Serve it warm with a drizzle of honey to balance the spice, or crumble it over chili for the ultimate comfort food upgrade. It’s the side dish that might just steal the show.
Cheesy Quaker Corn Bread Casserole
Viral comfort food alert! This cheesy corn bread casserole transforms simple ingredients into pure cozy magic. Get ready for golden, buttery perfection that’ll have everyone begging for seconds.
Ingredients
– 1 box of Jiffy corn muffin mix
– 1 can of cream-style corn
– 1 cup of sour cream
– ½ cup of melted butter
– 2 large eggs
– A generous cup of shredded cheddar cheese
– A pinch of salt
– A couple of sliced jalapeños (optional for kick)
Instructions
1. Preheat your oven to 375°F and grease an 8×8-inch baking dish with butter or non-stick spray.
2. In a large bowl, whisk the Jiffy corn muffin mix, cream-style corn, sour cream, melted butter, eggs, and salt until just combined—don’t overmix for a tender crumb.
3. Fold in ¾ cup of shredded cheddar cheese and jalapeños (if using) gently with a spatula.
4. Pour the batter into the greased baking dish and spread it evenly with the spatula.
5. Sprinkle the remaining ¼ cup of cheddar cheese on top for a golden, cheesy crust.
6. Bake at 375°F for 25–30 minutes, until the edges are golden brown and a toothpick inserted in the center comes out clean.
7. Let it cool in the dish for 10 minutes before slicing—this helps it set without crumbling.
8. Serve warm straight from the dish. Devour this warm, cheesy masterpiece straight from the oven—its fluffy interior and crispy edges are pure comfort. Drizzle with honey for a sweet-savory twist, or crumble it over chili for the ultimate cozy bowl.
Sweet Maple Quaker Corn Bread
You need this corn bread in your life. Grab that Quaker cornmeal and let’s make magic happen—sweet, maple-kissed perfection that’ll have everyone begging for the recipe.
Ingredients
– 1 cup of Quaker yellow cornmeal
– 1 cup of all-purpose flour
– 1 tablespoon of baking powder
– ½ teaspoon of salt
– 1 cup of buttermilk
– ½ cup of pure maple syrup
– ⅓ cup of melted butter
– 1 large egg
– A splash of vanilla extract
Instructions
1. Preheat your oven to 375°F and grease an 8-inch square baking pan.
2. Whisk together the cornmeal, flour, baking powder, and salt in a large bowl until fully combined.
3. In a separate bowl, beat the buttermilk, maple syrup, melted butter, egg, and vanilla until smooth.
4. Pour the wet ingredients into the dry ingredients and stir just until no dry streaks remain—don’t overmix!
5. Scrape the batter into the prepared pan and spread it evenly with a spatula.
6. Bake for 20–25 minutes, until the top is golden and a toothpick inserted in the center comes out clean.
7. Let the corn bread cool in the pan for 10 minutes before slicing.
8. Serve warm or at room temperature. Here’s the secret: that 10-minute rest lets the crumb set up perfectly, so you get clean slices every time.
Heavenly with a crispy golden crust and a tender, moist interior, this corn bread balances sweet maple with that classic cornmeal grit. Drizzle extra syrup over warm slices, or crumble it into a bowl of chili for the ultimate cozy combo.
Quaker Corn Bread Muffins with Blueberries
Oh my gourd, these cornbread muffins are about to become your new breakfast obsession. Packed with juicy blueberries and that classic cornmeal crunch, they’re the perfect sweet-and-savory bite. Grab your muffin tin—let’s bake!
Ingredients
– 1 cup of Quaker cornmeal
– 1 cup of all-purpose flour
– 1/2 cup of granulated sugar
– 1 tablespoon of baking powder
– A big pinch of salt
– 1 cup of milk
– 1/3 cup of melted butter
– 1 large egg
– 1 cup of fresh blueberries
Instructions
1. Preheat your oven to 400°F and line a muffin tin with paper liners.
2. Whisk together the cornmeal, flour, sugar, baking powder, and salt in a large bowl.
3. In a separate bowl, beat the milk, melted butter, and egg until smooth.
4. Pour the wet ingredients into the dry ingredients and stir just until combined—don’t overmix!
5. Gently fold in the blueberries to avoid bursting them.
6. Divide the batter evenly among the muffin cups, filling each about 2/3 full.
7. Bake for 18–20 minutes, or until the tops are golden and a toothpick inserted comes out clean.
8. Let the muffins cool in the tin for 5 minutes before transferring to a wire rack.
9. Serve warm or at room temperature.
Zesty, tender crumb meets bursts of blueberry goodness in every bite. These muffins are perfect split and toasted with a smear of honey butter, or crumbled over yogurt for a next-level breakfast bowl. Trust us, you’ll want to double the batch—they disappear fast!
Savory Bacon and Cheddar Quaker Corn Bread
Hear me out—this isn’t your grandma’s cornbread. Savory bacon and cheddar Quaker corn bread is the ultimate sidekick to chili, soups, or just your Tuesday night cravings. Get ready to bake up some golden, cheesy perfection.
Ingredients
– 1 cup of Quaker cornmeal
– 1 cup of all-purpose flour
– 1 tablespoon of baking powder
– ½ teaspoon of salt
– 1 cup of milk
– 1 large egg
– ¼ cup of melted butter
– 1 cup of shredded sharp cheddar cheese
– 6 slices of cooked bacon, crumbled
– A splash of honey (about 1 tablespoon)
Instructions
1. Preheat your oven to 375°F and grease an 8×8-inch baking pan.
2. In a large bowl, whisk together the cornmeal, flour, baking powder, and salt until fully combined.
3. In a separate bowl, beat the egg, then stir in the milk, melted butter, and honey.
4. Pour the wet ingredients into the dry ingredients and mix just until no dry streaks remain—don’t overmix for a tender crumb.
5. Fold in the shredded cheddar cheese and crumbled bacon until evenly distributed.
6. Spread the batter evenly into the prepared pan using a spatula.
7. Bake for 20–25 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.
8. Let the cornbread cool in the pan for 10 minutes before slicing—this helps it set without crumbling.
9. Serve warm for the best melty cheese experience.
Just out of the oven, this cornbread boasts a crisp, golden crust with a moist, fluffy interior packed with smoky bacon and gooey cheddar. Tear into it straight from the pan or slather with herb butter for an extra flavor kick. It’s the cozy, savory upgrade your meal rotation has been missing.
Gluten-Free Quaker Corn Bread
Nailing gluten-free cornbread just got ridiculously easy. This Quaker-inspired version delivers that classic crumbly texture and sweet corn flavor without any gluten drama. Seriously, it’s so good no one will guess it’s GF.
Ingredients
– 1 cup of gluten-free cornmeal
– 1 cup of gluten-free all-purpose flour
– 1/4 cup of granulated sugar
– 1 tablespoon of baking powder
– 1/2 teaspoon of salt
– 1 cup of milk (any kind works!)
– 1/3 cup of melted butter
– 1 large egg
– A splash of vanilla extract
Instructions
1. Preheat your oven to 400°F and grease an 8-inch square baking pan.
2. Whisk together the cornmeal, flour, sugar, baking powder, and salt in a large bowl until fully combined.
3. In a separate bowl, beat the egg, then stir in the milk, melted butter, and vanilla extract.
4. Pour the wet ingredients into the dry ingredients and mix just until no dry streaks remain—don’t overmix or the bread will be tough.
5. Spread the batter evenly into the prepared pan using a spatula.
6. Bake for 20–25 minutes, until the top is golden and a toothpick inserted into the center comes out clean.
7. Let the cornbread cool in the pan for 10 minutes before slicing—this helps it set without crumbling.
8. Serve warm for the best texture and flavor.
This cornbread bakes up tender with a slightly crisp edge and that nostalgic sweet corn taste. Crumble it over chili, slather it with honey butter, or just enjoy it straight from the pan—it’s a gluten-free win you’ll make again and again.
Quaker Corn Bread Stuffing with Herbs
Elevate your holiday table with this herb-packed corn bread stuffing that transforms simple ingredients into pure comfort. Every bite delivers that perfect balance of savory herbs and sweet cornbread that’ll have everyone asking for seconds.
Ingredients
- 6 cups of cubed stale cornbread
- 1 large yellow onion, diced
- 3 celery stalks, chopped
- 4 tablespoons of melted butter
- 2 cups of chicken broth
- 2 large eggs
- 1 tablespoon of fresh sage, chopped
- 1 teaspoon of fresh thyme leaves
- ½ teaspoon of black pepper
- ½ teaspoon of salt
Instructions
- Preheat your oven to 350°F and grease a 9×13 inch baking dish.
- Spread your cubed cornbread on a baking sheet and toast for 10 minutes until lightly crisp.
- Sauté diced onion and chopped celery in melted butter over medium heat for 8 minutes until softened.
- Whisk together chicken broth and eggs in a large bowl until fully combined.
- Add the toasted cornbread cubes to the broth mixture and gently toss to coat.
- Mix in the sautéed vegetables, fresh sage, thyme, salt, and pepper until evenly distributed.
- Transfer the mixture to your greased baking dish and spread into an even layer.
- Bake uncovered at 350°F for 35 minutes until the top is golden brown and crispy.
- Let the stuffing rest for 10 minutes before serving to allow the flavors to meld.
Get ready for stuffing that’s crispy on top while staying wonderfully moist underneath. The fresh herbs really shine through, making this the perfect partner for roasted turkey or even served alongside grilled sausages for a cozy weeknight meal.
Vegan Quaker Corn Bread with Almond Milk
Mmm, get ready to revolutionize your cornbread game. This vegan version swaps dairy for almond milk but keeps all that golden, crumbly goodness. Seriously, no one will guess it’s plant-based.
Ingredients
– 1 cup of Quaker cornmeal
– 1 cup of all-purpose flour
– 1 tablespoon of baking powder
– ½ teaspoon of salt
– 1 cup of unsweetened almond milk
– ⅓ cup of maple syrup
– ⅓ cup of vegetable oil
– A splash of apple cider vinegar
Instructions
1. Preheat your oven to 375°F and grease an 8×8 inch baking pan.
2. Whisk together the cornmeal, flour, baking powder, and salt in a large bowl until fully combined.
3. Pour in the almond milk, maple syrup, vegetable oil, and apple cider vinegar all at once.
4. Stir the wet and dry ingredients together until just combined—don’t overmix or your cornbread will be tough.
5. Immediately transfer the batter to your greased pan and spread it evenly with a spatula.
6. Bake for 20-25 minutes until the top is golden brown and a toothpick inserted in the center comes out clean.
7. Let the cornbread cool in the pan for 10 minutes before slicing—this helps it set perfectly.
8. Serve warm straight from the pan.
Deliciously moist with a subtle sweetness from the maple syrup, this cornbread has that classic crumbly texture you crave. Try serving it alongside spicy chili or crumbling it over a hearty salad for extra crunch. It’s so versatile, you’ll want to make it weekly.
Quaker Corn Bread Pancakes with Syrup
Flipping tired of the same old breakfast routine? These corn bread pancakes deliver that cozy, sweet-savory vibe you crave. Grab your skillet and let’s make mornings exciting again.
Ingredients
– 1 cup of Quaker corn meal
– 1 cup of all-purpose flour
– 2 tablespoons of granulated sugar
– 1 tablespoon of baking powder
– A good pinch of salt
– 1 cup of milk
– 1 large egg
– 2 tablespoons of melted butter
– A splash of vegetable oil for the skillet
– Maple syrup for drizzling
Instructions
1. Whisk together 1 cup of Quaker corn meal, 1 cup of all-purpose flour, 2 tablespoons of granulated sugar, 1 tablespoon of baking powder, and a pinch of salt in a large bowl.
2. Pour in 1 cup of milk, crack in 1 large egg, and add 2 tablespoons of melted butter.
3. Stir the mixture just until combined—don’t overmix, or the pancakes will be tough.
4. Heat a non-stick skillet over medium heat and add a splash of vegetable oil.
5. Drop 1/4 cup of batter onto the skillet for each pancake.
6. Cook for 2–3 minutes until bubbles form on the surface and the edges look set.
7. Flip the pancakes and cook for another 2–3 minutes until golden brown.
8. Repeat with the remaining batter, adding more oil if needed to prevent sticking.
9. Serve the pancakes warm with a generous drizzle of maple syrup.
Dive into these golden, fluffy stacks—they’ve got that crumbly corn bread texture with a hint of sweetness. Perfect for soaking up syrup, or try them with a pat of butter and crispy bacon for a savory twist.
Quaker Corn Bread with Creamed Corn
Brace yourself for the easiest cornbread upgrade you’ll ever make. This Quaker cornbread gets a major texture boost from creamy corn, creating that perfect sweet-savory balance that’ll disappear faster than your weekend. Forget dry cornbread forever—this one stays moist for days.
Ingredients
– 1 cup of Quaker yellow cornmeal
– 1 cup of all-purpose flour
– ¼ cup of granulated sugar
– 1 tablespoon of baking powder
– ½ teaspoon of salt
– 1 cup of whole milk
– 1 large egg
– ¼ cup of melted unsalted butter
– 1 can (14.75 oz) of creamed corn
Instructions
1. Preheat your oven to 400°F and grease an 8×8 inch baking pan thoroughly.
2. Whisk together 1 cup cornmeal, 1 cup flour, ¼ cup sugar, 1 tablespoon baking powder, and ½ teaspoon salt in a large bowl.
3. In a separate bowl, beat 1 egg until smooth, then stir in 1 cup milk and ¼ cup melted butter.
4. Pour the wet ingredients into the dry ingredients and stir until just combined—don’t overmix!
5. Fold in the entire can of creamed corn until evenly distributed throughout the batter.
6. Pour the batter into your greased pan and spread it evenly to the edges.
7. Bake at 400°F for 25-30 minutes until the top is golden brown and a toothpick inserted in the center comes out clean.
8. Let the cornbread cool in the pan for 10 minutes before slicing.
Moist, slightly sweet, and packed with corn flavor in every bite. The creamed corn creates little pockets of tenderness that make this cornbread perfect for soaking up chili or serving alongside barbecue. Try it warm with a pat of butter melting into those golden crannies.
Quaker Corn Bread and Sausage Skillet
Venture beyond basic cornbread with this savory skillet sensation that transforms humble ingredients into pure comfort. Grab your cast iron and get ready for a one-pan wonder that delivers golden cornbread topping over juicy sausage goodness. This is the kind of hearty meal that makes weeknights feel special without the fuss.
Ingredients
– 1 pound of ground breakfast sausage
– 1 cup of Quaker corn meal
– 1 cup of all-purpose flour
– 1 tablespoon of baking powder
– 1/2 teaspoon of salt
– 1 cup of milk
– 1/4 cup of vegetable oil
– 1 large egg
– 1/2 cup of shredded cheddar cheese
– 1/4 cup of diced onion
– A couple of tablespoons of chopped fresh parsley
Instructions
1. Preheat your oven to 400°F and grab a 10-inch cast iron skillet.
2. Crumble the ground breakfast sausage into the cold skillet and turn the heat to medium.
3. Cook the sausage for 6-8 minutes, breaking it up with a spatula until it’s browned and no longer pink.
4. Tip: Don’t drain the sausage grease—it adds incredible flavor and prevents sticking!
5. Add the diced onion to the skillet and cook for 2-3 minutes until softened.
6. While the sausage cooks, whisk together the corn meal, flour, baking powder, and salt in a medium bowl.
7. In another bowl, beat the egg, then stir in the milk and vegetable oil until combined.
8. Pour the wet ingredients into the dry ingredients and mix just until moistened—don’t overmix!
9. Sprinkle the shredded cheddar cheese and chopped parsley over the sausage mixture in the skillet.
10. Carefully spoon the cornbread batter over the sausage layer, spreading it evenly to the edges.
11. Transfer the skillet to the preheated oven and bake for 20-25 minutes.
12. Tip: The cornbread is done when the top is golden brown and a toothpick inserted in the center comes out clean.
13. Remove from oven and let rest for 5 minutes before slicing.
14. Tip: Run a knife around the edges before slicing to ensure clean wedges.
Hearty and satisfying, this skillet delivers crispy-edged cornbread with a tender crumb that soaks up the savory sausage juices. The cheesy layer melts into the sausage creating pockets of gooey goodness in every bite. Serve it right from the skillet with a dollop of honey butter or alongside a bright kale salad for the perfect balance.
Quaker Corn Bread Loaf with Buttermilk
Whip up this golden cornbread loaf that’s about to become your go-to comfort side. Warm, crumbly, and subtly sweet—it’s the cozy upgrade your dinner table deserves. Grab your loaf pan and let’s bake.
Ingredients
– 1 cup of Quaker yellow cornmeal
– 1 cup of all-purpose flour
– ¼ cup of granulated sugar
– 1 tablespoon of baking powder
– ½ teaspoon of baking soda
– 1 teaspoon of salt
– 1 cup of buttermilk
– 1 large egg
– ¼ cup of melted unsalted butter
– A splash of vegetable oil for greasing
Instructions
1. Preheat your oven to 375°F.
2. Grease a 9×5-inch loaf pan with vegetable oil, making sure to coat the bottom and sides evenly.
3. In a large mixing bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, and salt until fully combined.
4. In a separate medium bowl, beat the egg lightly with a fork.
5. Pour the buttermilk and melted butter into the bowl with the egg, and whisk until smooth.
6. Tip: For extra tenderness, avoid overmixing the wet ingredients—just blend until no streaks remain.
7. Pour the wet mixture into the dry ingredients, and stir with a spatula until just combined; a few lumps are okay.
8. Tip: Don’t overmix the batter, or the loaf can turn dense—stop as soon as the flour disappears.
9. Scrape the batter into the prepared loaf pan, and spread it evenly with the spatula.
10. Bake in the preheated oven for 25–30 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
11. Tip: If the top browns too quickly, loosely tent it with foil for the last 10 minutes of baking.
12. Remove the pan from the oven, and let the loaf cool in the pan for 10 minutes.
13. Turn the loaf out onto a wire rack to cool completely before slicing.
Now you’ve got a loaf that’s moist, tender, and packed with nostalgic corn flavor. Notch up your brunch game by toasting thick slices and slathering them with honey butter, or crumble it over chili for a hearty twist.
Quaker Corn Bread with Green Chilies
Every time you need a side dish that absolutely slaps, this cornbread delivers. Elevate your basic cornbread game with spicy green chilies for that perfect kick. Get ready for the easiest, most flavorful cornbread you’ll ever make.
Ingredients
– 1 box of Quaker cornbread mix
– 1 large egg
– ⅓ cup of milk
– 1 can (4 oz) of diced green chilies, drained
– 2 tablespoons of melted butter
– A splash of vegetable oil for the pan
Instructions
1. Preheat your oven to 400°F.
2. Grease an 8-inch square baking pan with vegetable oil, making sure to coat the bottom and sides evenly—this prevents sticking and gives you crispy edges.
3. In a medium bowl, combine the Quaker cornbread mix, egg, milk, and melted butter.
4. Stir the mixture until just combined; overmixing can make the cornbread tough, so stop when no dry streaks remain.
5. Fold in the drained diced green chilies gently to distribute them evenly without deflating the batter.
6. Pour the batter into the prepared baking pan and spread it into an even layer with a spatula.
7. Bake at 400°F for 20–25 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean—this visual cue ensures it’s fully cooked without being dry.
8. Let the cornbread cool in the pan for 5–10 minutes before slicing; this resting time helps it set for cleaner cuts.
Yeah, this cornbread is moist and slightly crumbly with a subtle heat from the chilies that builds with each bite. Serve it warm with a pat of butter melting on top, or crumble it over chili for a next-level texture twist.
Quaker Corn Bread Pudding with Caramel Sauce
Venture beyond basic cornbread with this decadent twist. Transform humble Quaker cornbread mix into a creamy, custardy pudding that’s drenched in homemade caramel sauce. Get ready for a dessert that’s pure comfort in every spoonful.
Ingredients
– 1 box of Quaker cornbread mix
– 2 large eggs
– 1 cup of whole milk
– ½ cup of heavy cream
– ½ cup of granulated sugar
– ¼ cup of packed brown sugar
– 4 tablespoons of unsalted butter
– A splash of vanilla extract
– A pinch of salt
Instructions
1. Preheat your oven to 350°F and grease an 8×8-inch baking dish with butter or non-stick spray.
2. In a large bowl, whisk together the cornbread mix, eggs, milk, heavy cream, and vanilla extract until just combined—don’t overmix to keep the texture tender.
3. Pour the batter into the prepared baking dish and spread it evenly with a spatula.
4. Bake for 30–35 minutes, until the top is golden brown and a toothpick inserted in the center comes out clean.
5. While the pudding bakes, make the caramel sauce: melt the butter in a saucepan over medium heat.
6. Add the granulated sugar, brown sugar, and a pinch of salt, stirring constantly until the sugars dissolve and the mixture bubbles gently, about 3–4 minutes.
7. Slowly pour in the heavy cream (reserved from the ingredients), stirring continuously until the sauce is smooth and thickened—it should coat the back of a spoon.
8. Remove the baked pudding from the oven and let it cool for 10 minutes.
9. Drizzle the warm caramel sauce generously over the top, letting it soak into the pudding.
10. Slice into squares and serve immediately.
Feels like a cozy hug in dessert form—the pudding is soft and moist with a subtle cornbread crumb, while the caramel adds a buttery, sweet richness. Try it warm with a scoop of vanilla ice cream for the ultimate sweet-and-salty contrast, or enjoy it chilled for a firmer, custard-like bite that’s perfect for make-ahead gatherings.
Quaker Corn Bread Waffles with Honey Drizzle
Nailing breakfast just got easier with these corn bread waffles that turn your morning routine into something special. Grab that waffle iron and let’s transform basic ingredients into golden, crispy-edged perfection with a sweet honey finish that’ll have everyone asking for seconds.
Ingredients
– 1 cup of Quaker corn meal
– 1 cup of all-purpose flour
– 2 tablespoons of granulated sugar
– 1 tablespoon of baking powder
– A good pinch of salt
– 2 large eggs
– 1 cup of milk
– ¼ cup of melted butter
– A generous drizzle of honey for serving
Instructions
1. Preheat your waffle iron to 375°F on the medium-high setting.
2. Whisk together 1 cup of Quaker corn meal, 1 cup of all-purpose flour, 2 tablespoons of sugar, 1 tablespoon of baking powder, and a pinch of salt in a large bowl.
3. Crack 2 eggs into a separate bowl and beat them until frothy.
4. Pour 1 cup of milk and ¼ cup of melted butter into the beaten eggs, stirring to combine.
5. Tip: Pour the wet ingredients into the dry ingredients and mix just until combined—don’t overmix to keep the waffles tender.
6. Lightly grease the preheated waffle iron with cooking spray or butter.
7. Scoop about ½ cup of batter onto the center of the iron.
8. Close the lid and cook for 4–5 minutes, until steam stops rising and the waffle is golden brown and crisp.
9. Tip: Resist peeking for the first 3 minutes to ensure even cooking and a crispy exterior.
10. Carefully remove the waffle with a fork and repeat with the remaining batter.
11. Drizzle each warm waffle generously with honey right before serving.
12. Tip: Serve immediately for the best texture—the honey soaks in beautifully when the waffles are hot.
These waffles come out with a crisp edge and soft, corn-flecked center that’s subtly sweet. Drizzle extra honey for a sticky glaze, or pair with fresh berries for a bright contrast to the rich, buttery flavor.
Quaker Corn Bread Biscuits with Gravy
Ditch the boring breakfast routine—these Quaker corn bread biscuits smothered in creamy gravy will transform your morning. Grab your skillet and let’s make comfort food magic happen in under 30 minutes flat.
Ingredients
– 1 cup of Quaker cornmeal
– 1 cup of all-purpose flour
– 1 tablespoon of baking powder
– 1 teaspoon of salt
– 1 cup of buttermilk
– 1/4 cup of melted butter
– 1 egg
– 1 pound of breakfast sausage
– 3 tablespoons of all-purpose flour (for the gravy)
– 2 cups of whole milk
– A good pinch of black pepper
Instructions
1. Preheat your oven to 425°F and line a baking sheet with parchment paper.
2. Whisk together 1 cup cornmeal, 1 cup flour, 1 tablespoon baking powder, and 1 teaspoon salt in a large bowl.
3. In another bowl, beat 1 egg, then stir in 1 cup buttermilk and 1/4 cup melted butter until combined.
4. Pour the wet ingredients into the dry ingredients and mix just until no dry spots remain—don’t overmix!
5. Drop 1/4-cup scoops of batter onto the prepared baking sheet, spacing them 2 inches apart.
6. Bake for 12–14 minutes until the tops are golden and a toothpick inserted comes out clean.
7. While biscuits bake, brown 1 pound breakfast sausage in a skillet over medium heat, breaking it into crumbles.
8. Sprinkle 3 tablespoons flour over the sausage and cook for 1 minute, stirring constantly to coat.
9. Gradually pour in 2 cups whole milk, whisking continuously to prevent lumps.
10. Bring the gravy to a simmer and cook for 3–5 minutes until thickened, stirring often.
11. Season the gravy with a pinch of black pepper and remove from heat.
12. Split warm biscuits in half and ladle the sausage gravy generously over the top.
Just baked, these biscuits are tender with a subtle cornmeal crunch, while the gravy adds savory richness. Serve them open-faced for maximum gravy absorption, or pair with scrambled eggs for a hearty brunch spread.
Quaker Corn Bread Pizza Crust with Toppings
Unbelievably easy corn bread pizza crust that’ll change your weeknight dinner game forever. Transform basic pantry staples into a crispy, golden base ready for your favorite toppings in under 30 minutes.
Ingredients
– 1 box of Quaker corn bread mix
– 1 large egg
– ⅓ cup milk
– ½ cup shredded mozzarella
– Your favorite pizza sauce
– A couple of your go-to toppings (pepperoni, veggies, whatever you’ve got!)
– A drizzle of olive oil
Instructions
1. Preheat your oven to 400°F and grab a baking sheet.
2. Whisk together the corn bread mix, egg, and milk in a medium bowl until just combined—don’t overmix!
3. Spread the batter into a 10-inch circle on your prepared baking sheet.
4. Bake for 8-10 minutes until the edges look set but the center still appears slightly undercooked.
5. Remove from oven and immediately sprinkle the shredded mozzarella over the hot crust.
6. Spread pizza sauce evenly over the cheese layer, leaving a ½-inch border around the edges.
7. Arrange your favorite toppings in a single layer—crowding will make the crust soggy.
8. Drizzle olive oil lightly over the toppings to help them crisp up.
9. Return to the oven and bake for another 12-15 minutes until the crust edges are golden brown and cheese is bubbly.
10. Let it rest for 3-5 minutes before slicing—this prevents topping slide-off.
You’ll love the crispy cornbread edges contrasting with the soft, cheesy center. Try serving it cut into squares for easy grabbing, or top with fresh arugula right after baking for a gourmet touch.
Summary
Excitingly versatile, these 18 Quaker corn bread recipes offer something delicious for every gathering—from cozy family dinners to festive celebrations. We hope you find new favorites to bake and share! Don’t forget to leave a comment telling us which recipe you loved most, and pin this article on Pinterest to save these tasty ideas for later.
