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
- Preheat your oven to 375°F. Grease your baking pan with oil or butter and set aside.
- On a cutting board (or in a food processor) roughly chop up the asun and set aside.
- In a clean bowl, combine all the dry ingredients.
- In a microwave safe bowl, melt the butter. Allow to cool for a few minutes and whisk in with the milk and eggs.
- Pour the wet ingredients into the bowl of dry ingredients and fold together just until well combined. PS: Do not over mix!
- 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.
- Pour the other half of the batter on top of the asun and spread it to cover properly.
- 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.)
- 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!