What Can I Substitute with Cornmeal? If cornmeal is used in a recipe for its texture, you may use substitutes, like semolina, breadcrumbs, or ground oats. If you are not particular about the texture, you may try rice flour, wheat flour, or even tapioca.
A closeup of a slice of cornbread with butter on top.
How to Make Cornbread Muffins
If you want to make this cornbread perfect for on-the-go, try making it into muffins instead!
Prep: Preheat oven to 350 degrees. Lightly grease muffin tins or line a muffin pan with muffin liners and set aside.
Mix: In a large mixing bowl, whisk together the melted butter and sugar. Add in the eggs and buttermilk and stir until combined.
Whisk: In another large mixing bowl, whisk together cornmeal, flour, baking soda, powder, and sat. Add the wet ingredients to the bowl and stir until combined. The batter will be lumpy.
Bake: Add the batter evenly into the prepared muffin pan, filling each cup about 3/4 full. Bake for 13 to 15 minutes, or until the tops are set and golden. Cool the muffins for a few minutes in the pan, then serve warm.
**Note: The muffins will not have a dome shape like a cupcake. They will be more of a flat top.
Storing Leftovers
How Long Does Cornbread Last? Properly stored, freshly baked cornbread will last for about 1 to 2 days at normal room temperature. Freshly baked cornbread will keep well for about 1 week in the fridge when stored in an airtight container.
Can You Freeze Cornbread? Yes, you can definitely 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. Defrost the cornbread by letting it sit at room temperature for about 30 minutes or so.
