Tag: cornmeal

One-Bowl Cornbread Casserole with Golden, Crispy Edges
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A cozy classic made from scratch with simple pantry ingredients. This cornbread casserole bakes to a tender middle and lightly crisp edges, no boxed mix needed.
Flavor: Moist, flavorful, and slightly sweet, with tender corn and a melt-in-your-mouth, cheesy, golden brown finish.

Tools: Use this 9×13 casserole dish for the best lightly crisp edges.

Serving Suggestions: Cornbread casserole is a favorite holiday side dish. I love serving it with either brown sugar ham, slow cooker turkey breast, or chili.
Pantry Corn Magic
- Corn: The star of this dish is the corn. Use creamed corn and canned corn, or replace canned with 1½ cups thawed frozen corn instead.
- Cheese: Instead of sharp cheddar cheese, Monterey Jack can also be used. For a Jalapeño cheddar flavored dish, replace the cheese with Pepper Jack + diced jalapeños.
- Cornmeal: Cornmeal gives this casserole its classic flavor. For the best texture, use a medium-grind cornmeal.
- Sour Cream: This adds a slightly tangy flavor. Room temperature sour cream will help things mix smoothly. No sour cream? No problem. Replace with full-fat Greek yogurt.
- Variations: For a smoky bacon flavor, fold in some cooked bacon and a pinch of smoked paprika. Reduce the sugar slightly, and add chives or green onions for a more savory casserole. Or make a green chile casserole by adding green chiles and a little cumin.
How it Comes Together
1. Whisk together dry ingredients. In another bowl, mix wet ingredients.
2. Combine the two. Add the corn, cheese, and mix-ins.
3. Pour into the prepared baking dish and bake (full recipe below).
For a softer crumb, let the batter rest for 5 minutes before baking.

Change the sweetness by using 1–2 tablespoons of sugar and add a pinch of garlic powder.

This corn casserole is done when the center has minimal jiggle, and it reads about 200°F with an instant-read thermometer.

To make ahead, store dry and wet ingredients separately for up to 24 hours. Combine all the ingredients before baking.

For half a batch, use an 8×8 casserole dish, and begin checking for doneness around 35–40 minutes.
Save it For Later

Cool the leftovers completely and store in an airtight container in the refrigerator up to 4 days. It will keep in the freezer for up to 2 months. Reheat covered at 325°F until warm; uncover for a few minutes to refresh the edges.

Holiday Sideboard Favorites

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Prep Time 15 minutes

Cook Time 55 minutes

Total Time 1 hour 10 minutes

Preheat oven to 350°F. Grease casserole dish and set aside.

Combine flour, cornmeal, sugar, baking powder and salt.

In a separate dish, combine creamed corn, sour cream, butter, and eggs.

Mix wet and dry ingredients just until combined. Fold in corn kernels and cheese if using.

Spread into prepared dish and bake 45-55 minutes or until lightly browned.

Canned corn can be replaced with 1 1/2 cups thawed frozen corn.
Variations: Try changing up the cheese, adding bacon bits, or crumbled sausage, diced green chilis, or jalapeno peppers!
Leftovers: This casserole can be sealed and refrigerated up to 4 days. It will keep for 2 months in the freezer.

Calories: 265 | Carbohydrates: 25g | Protein: 6g | Fat: 16g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 68mg | Sodium: 483mg | Potassium: 254mg | Fiber: 1g | Sugar: 6g | Vitamin A: 516IU | Vitamin C: 2mg | Calcium: 139mg | Iron: 1mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Casserole, Side Dish

Cuisine American

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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Holly Nilsson

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December 20, 2025
Shake and Bake
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Shake and bake chicken is a retro classic that never goes out of style!

This copycat recipe is the perfect combination of bread crumbs, cornmeal, and a handful of savory herbs and spices.
This mixture is perfect for crispy, flavorful baked drumsticks.

This multi-purpose shake and bake mixture addd robust, savory flavor to poultry, pork chops, and even fish.

So convenient. Make a double or triple batch and freeze for up to 6 months. Scoop out what you need for last-minute meals.

It’s perfect for road trips and picnics because it stays crispy even when it’s cold.
Ingredients To Make Shake & Bake

Seasoned Breadcrumbs: Breadcrumbs are the foundation for a good shake-and-bake recipe. A little bit of cornmeal adds flavor and keeps the coating extra crispy.

Seasoning: The secret to this coating is in the seasonings. I use a blend I always have on hand but feel free to swap it up with your favorites.

Chicken: Any chicken pieces work perfectly with Shake ‘n Bake! Breasts, legs, thighs, chicken tenders, and especially drumsticks will come out flavorful and juicy with a classic crunch.

How to Make Shake and Bake

Homemade Shake ‘n Bake mix tastes way better than the store-bought version!
1. Whisk all breadcrumb mixture ingredients except oil (recipe below) until well combined.
2. Mix in oil.
3. Beat egg and dip chicken into the egg and then the coating.
4. Bake chicken until crispy and cooked through.
Dip the chicken in the coating mix twice for a thicker, crunchier crust.

Space out the chicken pieces on the baking sheet to ensure even cooking.

Chicken should always be cooked to an internal temperature of 165°F.

Allow chicken to rest for about 5 minutes before serving so the juices can recirculate back into the meat.
Storing Shake and Bake Chicken
- Keep leftover shake and bake chicken in a covered container in the refrigerator for up to 3 days.
- Reheat pieces in the air fryer for the best, crispiest exterior.
- Freeze cooled chicken for up to 3 months, thaw overnight in the refrigerator before reheating.
Crispy and Crunchy Chicken

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Shake and Bake

Homemade Shake and Bake is a simple blend of breadcrumbs and spices, perfect for creating a crispy, flavorful coating on chicken or pork.

Prep Time 15 minutes

Cook Time 25 minutes

Total Time 40 minutes

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Preheat the oven to 400°F. Grease or line a rimmed baking sheet with parchment.

In a medium bowl, combine breadcrumbs, cornmeal, cornstarch, paprika, celery salt, onion powder, garlic powder, salt, pepper, and basil. Mix well.

Add the oil and mix until fully incorporated.

Whisk the egg and dip the chicken pieces into the egg.

Dip each chicken piece into the coating, gently pressing to adhere.

Place on prepared baking sheet and bake for 35 to 40 minutes or until crisp and the chicken is cooked through.

Boneless chicken breasts will need about 25 minutes in the oven.

This recipe makes enough coating for 3 pounds of chicken. Discard any remaining coating that has touched raw chicken.

Copycat Shake and Bake coating can be made ahead and stored in resealable bags in the freezer for up to 6 months until ready to use.

Calories: 631 | Carbohydrates: 24g | Protein: 37g | Fat: 42g | Saturated Fat: 10g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 16g | Trans Fat: 0.2g | Cholesterol: 243mg | Sodium: 949mg | Potassium: 496mg | Fiber: 2g | Sugar: 2g | Vitamin A: 395IU | Vitamin C: 0.1mg | Calcium: 78mg | Iron: 3mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Chicken, Dinner, Entree, Lunch, Main Course

Cuisine American

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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Holly Nilsson

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August 6, 2024
Homemade Cornbread Recipe
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This fluffy homemade cornbread recipe has a hint of sweetness, and it’s easy to make.

Light, tender, and moist, this recipe is perfect for dipping, dunking, or slathering with butter.

It’s the perfect bread to serve alongside your favorite hearty soups, stews, and chili recipes!

Ingredients for Cornbread

Dry Ingredients – All-purpose flour is the base of the recipe and adds structure and texture. Baking powder helps it rise while eggs help bind it all together.

Cornmeal – Yellow cornmeal is the star of this cornbread recipe. It gives a distinct yellow color and adds flavor and texture.

Sugar – A touch of sweetness to balance out the flavors.

Buttermilk – Adds a tangy flavor, but it also helps the cornbread rise, making it fluffy and moist (see recipe notes for substitution).

Butter – Butter adds richness and flavor and helps create a golden brown crust.

Buttermilk Substitution

Buttermilk adds a rich flavor and the acidity helps this bread rise. You can replace buttermilk by placing 1 tablespoon of lemon juice or vinegar in a 1 cup measuring cup and filling it with milk. Stir and let it rest for 5 minutes before using.

This soured milk mixture can be used in almost any recipe calling for buttermilk.

How to Make Cornbread

This easy cornbread recipe is perfect to slather in honey butter or dunk into a bowl of homemade chili!
1. Whisk dry ingredients in a bowl per the recipe below. Mix wet ingredients in a separate bowl.
2. Combine the two just until moistened.
3. Pour the batter into a prepared pan and bake until fluffy.
Variations

This homemade cornbread recipe is super moist and tender with just a hint of sweetness. This is not an overly sweet cornbread (and it is great in stuffing or dressing).

I sometimes add a cup or so of corn kernels if I have them on hand (either canned and drained or frozen/defrosted). Other additions include diced jalapenos, shredded cheese, crumbled bacon (or bacon drippings in place of some of the butter), or fresh herbs.

Tips for Fluffy Moist Cornbread
- Like most quick bread recipes (such as banana bread), mix the batter just until moistened. Overmixing can cause a dry, tough cornbread.
- Check the cornbread a few minutes early to ensure it doesn’t overbake. If a toothpick inserted in the center comes out clean, the cornbread is done.
- Let the cornbread cool at least 10 minutes before cutting so it doesn’t fall apart.
- Serve warm or reheat in the oven or microwave to reheat.
How to Store Cornbread

Cornbread is a delicious and moist quick bread and should be stored in a tightly sealed container at room temperature (or in the fridge).

To freeze cornbread, cut it into squares and place it in an airtight container. If you are layering the cornbread, place parchment paper between the layers to avoid it sticking. Thaw by letting it sit at room temperature for about 30 minutes.

If you’d like to reheat it, wrap it in foil and reheat it in the oven for about 15 minutes at 350°F.

More Savory Quick Breads

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Homemade Cornbread Recipe

This simple cornbread recipe is light, fluffy, and delicious!

Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes

Preheat the oven to 350°F. Grease an 8×8-inch baking pan.
Combine flour, cornmeal, sugar, baking powder, and salt in a large bowl.
In a medium bowl, whisk together the eggs, buttermilk, and melted butter.
Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
Pour the mixture into the prepared pan.
Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.

Buttermilk substitute: Buttermilk adds flavor as well as helps this cornbread recipe rise nicely. If you don’t have buttermilk, place 1 tablespoon of lemon juice or white vinegar in a 1 cup measuring cup. Fill to 1 cup with milk and stir. Let rest 5 minutes and use in place of buttermilk. Optional Additions: Add 1 cup corn kernels, 1 cup shredded cheddar cheese, or 1 finely diced jalapeno pepper to the batter before baking. Cornbread is great served with honey butter.

Calories: 232 | Carbohydrates: 31g | Protein: 5g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 57mg | Sodium: 233mg | Potassium: 300mg | Fiber: 2g | Sugar: 7g | Vitamin A: 305IU | Calcium: 117mg | Iron: 1.5mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Bread, Side Dish

Cuisine American

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
Recipe adapted from Chile Cheddar Cornbread.
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Holly Nilsson
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November 23, 2023
Chess Pie
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Rich, dense, and creamy, this chess pie recipe is a Southern classic and a delicious favorite!

A flaky pie crust is filled with a creamy custard with a thin crisp top layer.

Homemade Chess Pie
- The jury is out on the true origin of the Chess pie, but two theories are that it can be made with whatever’s in the “chest” (pantry) which evolved to be “chess” or it was whipped up by a curious baker and called it “just pie.” Either way, this creamy, dreamy classic is a keeper!
- Make chess pie up to a day in advance and chill until ready to serve! The rich flavors will just get better!
- Just mix, fill, and bake! Chess pie is as easy as…well, pie!
Ingredients for Chess Pie

Pie Crust – Use a ready-made pie crust or make this recipe and freeze the second crust for later.

Filling – Many chess pie recipes use buttermilk, but few home cooks keep it on hand. This version uses cream and vinegar which bakes and tastes like a buttermilk custard. Even milk can be used instead of cream.

Variations – Try using a graham cracker crust, or a cookie crust with Oreo or Nilla Wafers. Add ¼ cup of cocoa in Step 4 to make a chocolate chess pie. Mix in some toasted coconut or lemon juice with a little zest for a tropical chess pie.

Toppings – Top chocolate chess pie with some chocolate shavings, cookie crumbs, whipped cream, or powdered sugar. Fresh blueberries, sliced strawberries, and slivered almonds add flavor and visual appeal to Chess pie.

How to Make Chess Pie
1. Blind bake the pie crust per recipe directions below.
2. Whisk sugar and melted butter in a bowl. Stir in remaining ingredients until smooth.
3. Pour filling into the crust and bake until the pie is set.
4. Cool the pie completely before garnishing and serving.
PRO TIP: Chess pie is done when the top is crackly and shiny like a brownie.

Storing Chess Pie
- For best results, keep leftover Chess pie covered in the refrigerator for up to 4 days.
- Once the pie is chilled firm, freeze the whole pie or slices in plastic wrap then in zippered bags for up to 3 months.
- Thaw slices in the fridge or at room temperature until ready to enjoy!
- Warm slices in the microwave, if desired.
More Southern-Inspired Favorites

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Chess Pie

Chess Pie is a Southern classic dessert made with simple ingredients.

Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 50 minutes

Preheat the oven to 425°F.
Line a 9-inch pie plate with pie shell and with a fork, poke the crust in a few places to allow steam to escape. Place a piece of parchment paper in the shell and fill it with pie weights or dry beans.
Bake the crust for 5 minutes. Remove the weights and parchment and bake for an additional 3 minutes.
Meanwhile, in a medium bowl, whisk sugar and melted butter. Add the eggs, cream, cornmeal, vinegar, flour, vanilla, and salt. Whisk until smooth. Pour the filling into the prepared crust.
Place the pie in the oven and immediately reduce the oven temperature to 325°F. Bake for 70 to 75 minutes or until the pie is set.
Cool completely on a baking rack before cutting, about 2 hours.

Chess pie can be covered and stored in the fridge for up to 4 days. To freeze, wrap the whole pie or individual slices in plastic wrap and freeze for up to 3 months.

Calories: 412 | Carbohydrates: 51g | Protein: 5g | Fat: 22g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.5g | Cholesterol: 121mg | Sodium: 268mg | Potassium: 73mg | Fiber: 1g | Sugar: 38g | Vitamin A: 549IU | Vitamin C: 0.04mg | Calcium: 26mg | Iron: 1mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Dessert

Cuisine American

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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Holly Nilsson
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November 22, 2023