Cornmeal Bread with Orange Juice

Introduction

The orange juice in this cornmeal bread adds light citrus flavor and a softer crumb than standard cornbread. It bakes in 15–20 minutes in a 20 cm pan, so it fits easily beside soup, chili, or a simple weeknight dinner.

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 18 minutes
• Total Time: 33 minutes
• Servings: 8

Ingredients

• ¼ cup (35 g / 1.2 oz) cornmeal
• 1¼ cup (310 ml / 10 oz) mixture of milk and orange juice (you can use as much orange juice as you like; ¼-½ cup (60-125 ml / 2-4.2 oz) is ideal)
• 1 cup (140 g / 4.9 oz) flour
• ⅓ cup (75 g / 2.6 oz) white granulated sugar
• 1 tbsp baking powder
• ½ tsp salt
• 1 egg
• ¼ cup (60 ml / 2 oz) vegetable oil

Instructions

1. Preheat the oven to 400°F (205°C). Grease a 20 cm baking pan.
2. Combine cornmeal and milk/orange juice, and let stand 10 minutes.
3. Combine dry ingredients.
4. Add egg and oil to cornmeal mixture, then add dry ingredients. Stir until combined.
5. Pour the mixture into the baking pan.
6. Bake for 15-20 minutes.

Variations

• Replace part of the milk/orange juice mixture with more orange juice if you want a stronger citrus note and a slightly sharper finish.
• Swap ¼ cup of the flour for whole wheat flour for a denser crumb and a more pronounced grain flavor.
• Reduce the white granulated sugar by 1 to 2 tablespoons if you want the bread less sweet for serving with savory dishes.
• Bake the batter in a muffin tin instead of the 20 cm pan to get more browned edges and shorter baking time.
• Add finely grated orange zest to the batter for a stronger orange aroma without making the bread wetter.

Tips for Success

• Let the cornmeal and milk/orange juice stand the full 10 minutes so the cornmeal softens before baking.
• Stir the batter only until combined after adding the dry ingredients; overmixing can make the crumb tough.
• Grease the 20 cm baking pan thoroughly, especially the corners, so the bread releases cleanly.
• Start checking at 15 minutes; the top should look set and lightly golden, and a tester should come out clean or with a few dry crumbs.
• Cool briefly before slicing so the crumb finishes setting and the slices hold together better.

Storage and Reheating

Store the bread in an airtight container at room temperature for up to 1 day or in the fridge for up to 4 days. If you want to keep it longer, wrap individual pieces tightly and freeze them in a freezer-safe container or bag for up to 2 months.

Reheat slices in a 300°F oven for 8–10 minutes or microwave for 10–15 seconds until just warmed through. If reheating from frozen, thaw in the fridge first or warm covered in the oven so the bread does not dry out.

FAQ

Can you make this with all orange juice and no milk?

Yes, but the bread will taste more citrus-forward and slightly less rich. Keep the total liquid amount the same.

How do you know when the bread is done?

The top should be set and lightly golden, and the center should spring back when pressed lightly. A tester inserted in the middle should come out clean.

Can you make it ahead?

Yes. Bake it a day in advance, cool completely, and store it tightly covered so it does not dry out.

Can you make this dairy-free?

Yes, as long as you use a dairy-free milk in the milk and orange juice mixture. The texture stays close to the original if you use an unsweetened, neutral-flavored option.