This Sweet Cornbread With Tart Cherries is a rustic sweet bread made with cornmeal, semolina, and all-purpose flour. Very easy to put together and delicious, the recipe makes two loaves of sweet bread. Perfect for potlucks or rustic parties.
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What is cornbread?
Cornbread is a traditional and versatile dish that has been a staple in American households for generations.
This sweet cornbread with tart cherries recipe adds a unique twist to the classic recipe, incorporating sour cherries and a range of other flavors to create a delightful treat.
Cornbread has its roots in Native American cuisine, where corn was a primary food source for many tribes.
Native Americans ground corn into a meal or flour and combined it with water to make simple cornmeal cakes.
As European settlers arrived in America, they adopted this corn-based dish and added their own ingredients and techniques, resulting in the cornbread we know and love today.
Cornbread is particularly popular in Southern and Southwestern American cuisine, where it is often served as a side dish with chili, soups, and barbecue dishes.
Over time, various regional variations have emerged, ranging from savory to sweet and from dense and crumbly to light and cake-like.
A Delicious Twist on a Classic Recipe
This particular recipe for sweet cornbread with tart cherries incorporates semolina and all-purpose flour, along with cornmeal, to create a light and tender texture.
The addition of yogurt and milk makes the bread moist, while the combination of lemon and orange zest adds a refreshing citrus note. Sour cherries are sprinkled on top of the bread, providing a delightful contrast of tart and sweet flavors.
This is not a gluten-free bread because there is also regular flour and semolina in it.
What kind of ingredients go into this bread
Cornmeal
Cornmeal gives the bread some texture, together with the semolina.
Semolina
Semolina is a type of flour, high in gluten, made from durum wheat. It is used generally to make pasta, or desserts, it is added to soups, etc.
The couscous that we all love is made from semolina. Semolina is a bit coarser than traditional flour and may be darker and more golden in color. Used in this bread, it adds texture.
All-purpose flour
This is the most popular and easy-to-find flour, and most people have some in their pantries.
Butter and vegetable oil:
I like to use unsalted melted butter and sunflower oil. Olive oil is too fancy and too flavorful for this bread. You need a neutral type of oil.
Large Eggs:
Large eggs are the standard size for baking in the US, and recipes are designed for them.
Lemon zest and orange zest:
Use both or just one of them, based on availability.
Tart cherries or sour cherries:
- Fresh or frozen: You can use fresh pitted tart cherries in season or frozen ones. Fresh cherries are also good.
- Tart cherries in syrup: You can sometimes find them in the grocery stores, in the ethnic isles, or you can order them on Amazon or any other European store.
- You can use dried fruit instead, like cranberries, sour cherries, or raisins.
Expert Tips for Baking
- Use high-quality cornmeal: The quality of the cornmeal plays a significant role in the taste and texture of the cornbread. Look for stone-ground cornmeal, which retains more of the corn's natural flavor and nutrients.
- Use room temperature ingredients: Ensure that your wet ingredients, such as eggs, milk, and yogurt, are at room temperature before mixing. This allows for better incorporation of the ingredients and helps achieve a more even batter. Melted butter should be cool.
- Mix dry and wet ingredients separately: Combine the dry ingredients in one bowl and the wet ingredients in another before mixing them together. This helps ensure the even distribution of ingredients and prevents overmixing, which can result in tough cornbread.
- Distribute the fruit evenly: If you choose to mix the fruit with the batter, instead of just sprinkling it over the bread, you need to ensure that the cherries are evenly distributed throughout the cornbread. Toss them with a small amount of flour before adding them to the batter. This will help prevent the cherries from sinking to the bottom during baking.
- Do not overmix: Overmixing can lead to a dense and tough cornbread. Mix the ingredients just until combined. A few lumps are perfectly fine.
- Grease the pan properly: To prevent the cornbread from sticking to the pan, use butter or non-stick cooking spray to grease the pan thoroughly. You can also line the bottom of the pan with parchment paper for easy removal.
- Preheat the oven: Make sure your oven is fully preheated before baking your cornbread. This ensures even baking and helps achieve the desired texture and crust.
- Test for doneness: Insert a toothpick into the center of the bread; if it comes out clean or with a few crumbs clinging to it, the cornbread is done. Overbaking can cause the bread to become dry and crumbly.
- Allow the cornbread to rest: After removing the cornbread from the oven, let it rest in the pan for about 10 minutes before transferring it to a wire rack to cool completely. This allows the bread to set and makes it easier to slice.
- Use a serrated knife for slicing: A serrated knife will help you slice through the cornbread without squishing or crumbling it. Make sure the cornbread has cooled completely before slicing it to prevent it from falling apart.
- Invest in an oven thermometer: To ensure your oven is at the correct temperature, use an oven thermometer. This will help you make necessary adjustments if your oven runs too hot or too cold, resulting in perfectly baked cornbread every time.
Storing Instructions
To store at room temperature: Allow the cornbread to cool completely before wrapping it in plastic wrap or aluminum foil. It can be stored at room temperature for up to 3 days.
To freeze: Wrap the cooled cornbread tightly in plastic wrap or aluminum foil and place it in a freezer-safe plastic bag.
Label and date the bag, and store the cornbread in the freezer for up to 3 months. To thaw, remove the cornbread from the freezer and let it sit at room temperature for several hours.
Serving suggestions: This sweet cornbread with tart cherries is versatile and can be served as a dessert or a sweet breakfast treat.
Pair it with a scoop of vanilla ice cream, a dollop of whipped cream, or a drizzle of honey or maple syrup. For a savory twist, serve the cornbread alongside a bowl of chili, a hearty soup, or a plate of barbecue.
It also makes a delicious accompaniment to a cheese and charcuterie board, offering a delightful contrast of flavors and textures.
Variations
Add nuts: For an extra crunch, mix in some chopped pecans, walnuts, or almonds into the batter or sprinkle them on top of the cornbread before baking.
Spice it up: Add a pinch of cinnamon or nutmeg to the dry ingredients for a warm and fragrant touch.
Make it savory: If you prefer a savory cornbread, omit the sugar and vanilla, reduce the amount of fruit, and add some grated cheese, chopped jalapeños, or fresh herbs like rosemary or thyme.
Try different pan sizes and shapes: This recipe can be adapted to various pan sizes and shapes, such as muffin tins or a cast-iron skillet. Just be sure to adjust the baking time accordingly, as smaller or thinner cornbread will cook more quickly than thicker loaves.
Sweet cornbread with tart cherries is a delightful twist on a classic dish, and I am sure you will love this bread.
By following the tips and tricks in this article, you can achieve a light, moist, and flavorful cornbread that is sure to impress.
Whether you serve it as a dessert, a breakfast treat, or a side dish to your favorite meal, this versatile recipe is a delightful addition to any table. Happy baking!
More recipes to love
Pumpkin Bread with Walnuts and Raisins
Old Fashioned Lemon Bread With Lemon Syrup
Best Blueberry Orange Bread With Walnuts
Chocolate Cake With Tart Cherries
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📖 Recipe
Sweet Cornbread with Tart Cherries
Ingredients
- 1 cup corn meal
- 1 cup semolina
- 2 cups all-purpose flour
- 2 teaspoon baking powder
- 1 teaspoon baking soda
- 1 lemon zest
- 1 orange zest
- 4 large eggs
- 1 cup sugar
- ½ teaspoon salt
- 1 tablespoon vanilla
- 4 tablespoons butter melted, cooled
- ¼ cup vegetable oil
- 1 cup yogurt
- 1 ½ cup milk
- 1 cup fresh or frozen pitted sour cherries Optional: instead of sour cherries you can use regular cherries or dried fruit like cranberries or raisins.
- powder sugar for dusting the breads
- Instead of powder sugar for dusting drizzle honey diluted with lemon juice or just maple syrup.
Instructions
- Preheat oven to 350F/180C.
- Butter lightly two 9x5 loaves of bread pans.
- Mix cornmeal, semolina, flour, salt, baking powder, baking soda, lemon, and orange zest in a large bowl.
- In a medium bowl, cream together eggs, salt, sugar, and vanilla.
- Add milk, yogurt, melted butter, and oil to the eggs, mix well, then add it to the dry ingredients.
- Combine everything well.
- Split the mixture between the two pans.
- Sprinkle the sour cherries on top of the breads. You can push the fruits gently inside the batter.
- Bake for 40 minutes or until golden brown on top and a toothpick comes out clean.
- Remove the breads from the pans and let cool on a rack.
- Dust the breads with powder sugar, slice, and serve.
- Optional: Instead of powder sugar, drizzle on the breads some honey diluted with lemon juice. Or drizzle maple syrup.
Notes
Tips and Secrets for a good sweet cornbread:
- Use high-quality cornmeal: The quality of the cornmeal plays a significant role in the taste and texture of the cornbread. Look for stone-ground cornmeal, which retains more of the corn's natural flavor and nutrients.
- Mix dry and wet ingredients separately: Combine the dry ingredients in one bowl and the wet ingredients in another before mixing them together. This helps ensure the even distribution of ingredients and prevents overmixing, which can result in tough cornbread.
- Do not overmix: Overmixing can lead to a dense and tough cornbread. Mix the ingredients just until combined. A few lumps are perfectly fine.
- Test for doneness: Insert a toothpick into the center of the bread; if it comes out clean or with a few crumbs clinging to it, the cornbread is done. Overbaking can cause the bread to become dry and crumbly.
Anonymous says
Tatiana Popescu says
Can I make this in a big baking dish instead of two cake pans? I want to have less height in the dough and possibly more fruits. Thank you!
The Bossy Kitchen says
Yes, you can. However, keep an eye on the bread after 30 minutes, as the time for baking will be different.
Tatiana Popescu says
@The Bossy Kitchen, thank you. Good point!