This sweet moist Trader Joes Cornbread Recipe is made with yellow cornmeal, milk, and sugar, and ready in 35 minutes. You pull the warm golden pan from the oven and smell that rich vanilla sweetness. I always reach for an edge piece because it has the perfect crispy crust.
What Makes This Version Different
I used to buy the boxed mix every time I visited the store because of its cake-like texture. Then I realized I could recreate that exact sweetness at home with basic pantry staples.
Adding a splash of vanilla extract was the surprise ingredient that nailed the flavor profile. Now I can bake a fresh batch anytime without making a grocery run.
Jump to RecipeTrader Joes Cornbread Recipe Ingredients
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup whole milk
- 1/3 cup vegetable oil
- 1 large egg
- 1 teaspoon vanilla extract
How To Make Trader Joes Cornbread Recipe
- Preheat and prep: Preheat your oven to 400°F (200°C) and grease an 8×8-inch baking dish with butter.
- Mix dry ingredients: In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt.
- Combine wet ingredients: In a separate bowl, beat the milk, vegetable oil, egg, and vanilla extract until smooth.
- Form the batter: Pour the wet ingredients into the dry mixture and stir gently until just combined.
- Bake the cornbread: Pour the batter into the prepared dish and bake for 20 to 25 minutes until a toothpick comes out clean.
Recipe Tips
- Do not overmix: Stirring the batter too much will result in a dense and tough cornbread.
- Use yellow cornmeal: This provides the classic golden color and sweet corn flavor you expect.
- Check early: Ovens vary, so test the center at 20 minutes to prevent the edges from drying out.
What To Serve With Cornbread
This slightly sweet bread pairs wonderfully with a smoky, spicy bowl of chili. It is also excellent served warm with a thick pat of butter and a drizzle of honey.
How To Store
Store leftover cornbread in an airtight container at room temperature for up to 3 days. You can also wrap individual slices tightly in foil and freeze them for up to 3 months.
FAQs
Can I use buttermilk instead of regular milk?
Yes, buttermilk adds a nice tang. If you use it, add a half teaspoon of baking soda to the dry ingredients.
Can I bake this in a cast iron skillet?
Absolutely. Preheat the oiled skillet in the oven before adding the batter for a crispier crust.
Why did my cornbread crumble?
Crumbly cornbread usually happens if you overbake it or use too much cornmeal relative to the flour.
Nutrition
- Calories: 180 kcal
- Total Fat: 7 g
- Saturated Fat: 1 g
- Cholesterol: 20 mg
- Sodium: 210 mg
- Total Carbohydrate: 26 g
- Protein: 3 g
Try More Recipes:
- Trader Joe’s Cornbread Stuffing Recipe
- Trader Joe’s Corn Salsa Recipe
- Trader Joes Corn Salsa Dip Recipe
Trader Joes Cornbread Recipe
9
servings10
minutes25
minutes35
minutesTrader Joes Cornbread Recipe sweet moist yellow cornmeal milk sugar 35 minutes perfect weeknight baking. This scratch-made version delivers that signature cake-like crumb you expect from the famous box mix. Serve it warm with butter.
Ingredients
1 cup yellow cornmeal
1 cup all-purpose flour
1/2 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 cup whole milk
1/3 cup vegetable oil
1 large egg
1 teaspoon vanilla extract
Directions
- 1. Preheat and prep: Preheat your oven to 400°F (200°C) and grease an 8×8-inch baking dish with butter.
- 2. Mix dry ingredients: In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt.
- 3. Combine wet ingredients: In a separate bowl, beat the milk, vegetable oil, egg, and vanilla extract until smooth.
- 4. Form the batter: Pour the wet ingredients into the dry mixture and stir gently until just combined.
- 5. Bake the cornbread: Pour the batter into the prepared dish and bake for 20 to 25 minutes until a toothpick comes out clean.
