Souplantation Cornbread (Copycat)

Souplantation Cornbread (Copycat) is buttery cornbread muffins with whole kernels throughout just like the original. Perfect to serve with soup or chili!

Classic Cornbread is the perfect Side Dish to serve along with your favorite Soup Recipes and other comfort food dishes. This recipe makes the perfect Buttermilk Cornbread Muffins that taste just like they used to make at the Souplantation.

cross-section of Souplantation Cornbread loaf

SOUPLANTATION CORNBREAD (COPYCAT)

This moist Cornbread Recipe is made with sweet corn kernels, buttermilk, sugar, creamed corn, and other filling ingredients. It’s the perfect Sweet Cornbread with a crunchy crust, and buttery tender crumbs throughout. The buttery corn muffins are a spot-on copycat of Souplantation’s recipe. Perfect to dip into Classic Beef Chili for the ultimate comforting dinner.

Souplantation Cornbread ingredients in mixing bowl

One of the best dishes at Souplantation was their delicious Corn Muffin recipe. Unfortunately, Souplantation is gone now, so you can’t get the tasty cornbread right from the source. We’ve really missed the recipe and thought we’d post this one so we can all still enjoy Souplantation Cornbread Muffins from our own kitchen. The good news is the Cornbread recipe was shared by Souplantation in 2007, so this recipe is absolutely authentic!

Souplantation Cornbread batter in mini-loaf pan

Unlike skillet cornbread or cornbread made in a baking dish, this recipe is made in muffin cups. With the Corn Muffin recipe, there’s no need to cut the cornbread into squares, and you’ll have less of a crumbly mess. Making Cornbread in muffin tins is especially great for easy storage if you want to freeze them for later. 

You can cut the Cornbread Muffins in half and add some whipped honey butter, regular butter, or even vegan butter to the center while they’re still warm. The Cornbread Muffins will taste even more moist and rich with melted butter on the inside. You can enjoy them with dinner or as a snack on their own. 

MORE HOMEMADE BREAD RECIPES

TIPS FOR MAKING SOUPLANTATION CORNBREAD (COPYCAT)

  • Prep time: Start by preheating the oven to 350 degrees. Then spray your muffin tins with nonstick cooking spray, you could also use a square baking cup pan to make Buttermilk Cornbread squares. If you don’t have cooking spray, you can also line the muffin cups with muffin liners. 
  • Wet mixture: Add the milk, buttermilk, sweet corn kernels, creamed corn, sugar, oil, egg, and cornmeal to a mixing bowl and whisk together. Continue mixing until the ingredients are mostly smooth. 
  • Dry mixture: In a separate bowl sift together the flour, baking powder, and salt. Once the dry ingredients are combined pour in the wet ingredients. Whisk the Cornbread batter together until just combined without over mixing. 
  • Bake: Pour the batter into the prepared pan, then pop the cornbread recipe in the preheated oven. Bake for 18-20 minutes until the edges are nicely golden brown.

Souplantation Cornbread loaves in mini-loaf pan

VARIATIONS ON SOUPLANTATION CORNBREAD (COPYCAT)

  • Flour: Instead of all-purpose flour you can use wheat flour, oat flour, white rice flour, or corn flour to go along with the cornmeal in the dry ingredients.
  • Cheese: You can sprinkle some shredded cheddar cheese over the top of the Cornbread right before serving. Apart from cheddar cheese, you can use mozzarella, fresh pecorino, queso fresco, Swiss, or Pepper Jack cheese. Put the cheese on top while the Cornbread is still hot so it has time to melt. 
  • Sweetener: Instead of regular granulated sugar you can use brown sugar, coconut sugar, or maple syrup. 
  • Add-ins ideas: For some delicious add-ins try mixing in some chopped green chiles, red onion, green onion, or jalapeno peppers. You could also mix in some bacon bits or ground beef. 
  • Vegan Cornbread Muffin: To make Vegan Cornbread Muffins, you’ll need to replace the milk with almond milk, oat milk, or any other dairy-free replacement. You should also replace the soy milk with dairy-free milk and lemon juice mixture. Use 1 tablespoon lemon juice and 1 scant cup of milk. You also need to make eggless cornbread. You can replace the egg with applesauce, melted vegan butter, or mashed banana.

CORNBREAD SALAD

You can use Souplantation Cornbread in an easy Cornbread Salad. It makes a great side dish for a potluck or family get-together. Here’s an easy Cornbread Salad Recipe.  

  • Combine 1 packet ranch dressing mix, 1 cup mayo, and ½ cup milk. Mix well and refrigerate.
  • Cut cornbread into 1-inch cubes and place in the bottom of a large bowl or trifle bowl.
  • Top cornbread layer with 1 can rinsed pinto beans.
  • Next, layer 1 can drained corn.
  • Top with 1 small chopped green bell pepper.
  • Add chopped sweet onion.
  • Next, add 2 chopped tomatoes.
  • Add 2 cups shredded cheddar.
  • Pour ranch dressing mixture on top; refrigerate for at least 4 hours before serving the Cornbread Salad.

RECIPES TO SERVE SOUPLANTATION CORNBREAD WITH

HOW TO STORE SOUPLANTATION CORNBREAD (COPYCAT)

  • Serve: If you have any more Cornbread, you can keep it in the pantry. Once they’ve cooled, wrap leftovers in tin foil or plastic wrap to keep in the pantry for 1-2 days. 
  • Store: You can also cover the Copycat Cornbread or put it in an airtight container to store in the fridge for 1 week. 
  • Freeze: Put the Souplantation Cornbread in a freezer-safe airtight container to store it in the freezer for up to 3 months.

Souplantation Cornbread loaves in mini-loaf pan

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Souplantation Cornbread (Copycat)

Souplantation Cornbread (Copycat) is buttery cornbread muffins with whole kernels throughout just like the original. Perfect to serve with soup or chili!
Yield 24 Servings
Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Course Bread
Cuisine American
Author Sabrina Snyder

Ingredients
 

  • 3/4 cup whole milk
  • 1/4 cup buttermilk
  • 1 cup corn
  • 1/2 cup creamed corn
  • 1/3 cup sugar
  • 2 tablespoons canola oil
  • 1 large egg
  • 1 1/3 cups yellow cornmeal
  • 1 1/8 cup flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt

Instructions

  • Preheat oven to 350 degrees and spray two 12-cup muffin tins or square baking cup pan (for more authentic cornbread squares).
  • To a large mixing bowl add milk, buttermilk, corn, creamed corn, sugar, oil, egg, and cornmeal and whisk well.
  • Sift together flour, baking powder, and salt, then add to the wet ingredients and whisk until just combined.
  • Add to muffin tins and bake for 18-20 minutes.

Nutrition

Calories: 96kcal | Carbohydrates: 17g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 9mg | Sodium: 73mg | Potassium: 106mg | Fiber: 1g | Sugar: 4g | Vitamin A: 49IU | Vitamin C: 1mg | Calcium: 29mg | Iron: 1mg
Keyword: Souplantation Cornbread (Copycat)

Souplantation Cornbread collage

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the upcoming cookbook: Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients which is being published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.

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Comments

  1. Hi Sabrina,
    I’d like to try this but here in Oz there are only two types of cornmeal I can buy.
    One is cornflour which has the texture of icing sugar (I think that’s what you call powdered sugar) and the other is polenta which has a texture similar to very large grains of white sugar.
    Which would be nearest the one you use?

    1. I realize this comment is very old, so I am so sorry for the delay in replying.

      You’d be closer with the polenta, the corn flour won’t work for this at all. It may be slightly granier but I think it would still be delicious.