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Asun Cornbread

Asun Cornbread

Written by: Bethany

The first time I made Asun Cornbread was on November 5th, 2020. Since that day, cornbread as my people know it, has never been the same. I have made it nonstop and in so many variations; Cupcake form, loaf form, mini-loaf, cast iron skillet form, etc.

Every cornbread I make is EXPECTED to be Asun Cornbread. Can y’all free me?!? LOL! Even in random months for the past two years, I still get requests for it and I mean, I understand the craving. It’s so freaking good.

The combination of the sweetness from the batter and the savory and tender pieces of Asun is beyond delightful. It’s a real hit and the actual game changer for cornbread when you want to be bold about it. This season, here’s my gift to you - a beginner friendly guide to the ultimate cornbread is now in your hands.

I hope your family and friends enjoy this Asun Cornbread recipe as much as mine do.


  • 2 Eggs
  • ½ tsp of Salt
  • 1 cup of Milk
  • ½ Adùn Asun
  • ½ cup of Flour
  • 1 stick of Butter
  • 1 tsp of Baking Powder
  • 1½ cups of Cornmeal


  1. Preheat your oven to 375°F. Grease your baking pan with oil or butter and set aside.
  2. On a cutting board (or in a food processor) roughly chop up the asun and set aside. Chopped Asun
  3. In a clean bowl, combine all the dry ingredients. Dry Ingredients - Asun Cornbread
  4. In a microwave safe bowl, melt the butter. Allow to cool for a few minutes and whisk in with the milk and eggs. Melted Butter, Milk and Eggs - Asun Cornbread
  5. Pour the wet ingredients into the bowl of dry ingredients and fold together just until well combined. PS: Do not over mix! Wet and Dry Ingredients Mix - Asun Cornbread
  6. Pour half of the batter into the prepared pan, spread it till the base of the pan is covered then layer it generously with the chopped asun. Half Batter and Asun in a Pan - Asun Cornbread
  7. Pour the other half of the batter on top of the asun and spread it to cover properly. Full Batter and Asun - Asun Cornbread
  8. Bake in the preheated oven for about 25 to 28 minutes. A toothpick inserted in the cornbread should come out mostly clean. (I say mostly because there might be a bit of moisture from the asun. As long as it’s not raw batter on your toothpick, you’re good.) Baked Asun Cornbread
  9. Enjoy warm and if you’re really about that life, drizzle a bit of honey on top.

Note: If you prefer a more cake-like texture, use more flour. I’d suggest trying 1 cup flour, 1 cup cornmeal to start. This recipe gives a much grittier feel, which is my preference. You can try different ratios to find your own sweet spot.

If you already have a classic cornbread recipe you love, maybe a family recipe, you can use that and just add the asun for a new and exciting twist! Cornbread IS personal! So don’t be afraid to make sure it’s exactly how you like it!

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