Savory Parmesan Cornbread is a cheesy twist on southern quick bread. Infused with garlic, dried herbs, and olive oil for a flavorful moist treat.
There are very few savory cornbreads that I enjoy but this Parmesan Cornbread recipe I actually love. It’s a moist quick bread with a nice garlicky herb taste. I typically make this recipe for croutons and my Parmesan Cornbread Stuffing but my family loves it as is. It pairs perfectly with Baked Chicken with Garlic Gravy and served with lots of salted butter.
What you need to make Savory Parmesan Cornbread
Red pepper flakes
This is a straightforward cornbread base. I use a 12 ounce can of evaporated milk for richness as this recipe is made mostly of yellow cornmeal. The evaporated milk is similar to buttermilk in that it produces a moist tender crumb from the enzymes it produces. You can substitute evaporated milk with equal quantities of heavy cream.
To make parmesan cornbread
Whisk the dry ingredient in a mixing bowl. Add the canned milk into a measuring cup and beat in the eggs.
Create a well in the dry milk and pour in the olive oil, butter, and egg-milk mixture.
Beat until smooth. Spread the batter in a buttered baking dish.
Bake at 400 degrees for 25 minutes or until a tester comes out clean.
Parmesan Cornbread Croutons
This cornbread makes amazing stuffing and the best croutons for my favorite Chicken Caesar Salad.
To make these yummy crunchies from a batch of leftover cornbread cubes, toss with melted butter, garlic powder, grated parmesan, and a pinch of red pepper flakes. Bake in a 400 degree preheated oven for 12-15 minutes, tossing/flipping halfway through.
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Savory Parmesan Cornbread
- 1 c yellow cornmeal
- 1/4 c all-purpose flour
- 1 c parmesan cheese grated
- 12 oz evaporated milk* see notes
- 1/4 c butter melted
- 1/4 c olive oil
- 2 eggs
- 2 tsp sugar
- 1 1/2 tsp garlic powder
- 1/2 tsp kosher salt
- 1 tsp dried parsley
- 1 tsp baking powder
- 1/2 tsp baking soda
- pinch of red pepper flakes
To Make Croutons
- 1/2 batch cornbread
- 4 tbsp melted butter
- 1/4 c grated parmesan
- 1/2 tsp garlic powder
- pinch red pepper flakes optional
- Whisk the cornmeal, flour, sugar, kosher salt garlic powder, parsley, baking soda, and baking powder in a mixing bowl.
- Add the canned milk into a measuring cup and beat in the eggs. Create a well in the dry milk and pour in the olive oil, butter, and egg-milk mixture.
- Beat until smooth. Spread the batter in a buttered baking dish. Bake at 400 degrees for 25 minutes or until a tester comes out clean.
To Make Croutons
- Cube a 1/2 batch of parmesan cornbread. Toss the cubes in the melted butter, garlic powder, grated parmesan, and a pinch of red pepper flakes if using. Spread on a baking sheet and bake in a 400 degree preheated oven for 12-15 minutes. Flip the cubes halfway through.