Quick Cornbread Rolls

Quick Cornbread Rolls

Photo: Natalie Levin

Cornbread is one of the most popular quick breads in South America, but lately I have become addicted to it at home too; even though I don’t live anywhere near America. I think of it as a kind of combination of bread and a fluffy pound cake; the texture is a bit more dense than regular cake, and it is an excellent addition to every meal. Just like these cornbread rolls.

I have made these next cornbread rolls a million times over the past months for many occasions; they are the easiest rolls you can make in the world- soft, delicious and just a great snack. They are a little sweet, but you can definitely reduce the amount of sugar and get cornbread rolls that will fit any kind of meal – breakfast, lunch or dinner.

Making them is a breeze and so so easy even kids can make it! You only need a bowl and a spatula, no mixer, and the ingredients are common – no yeast or  anything like this. Just mix the batter quickly, transfer to a muffin pan and bake for a few minutes. If you want, you can prepare the recipe in a loaf cake pan and slice it just like regular bread, but I truly recommend this individual version.

Also, these cornbread rolls are a great treat to have in a sealed bag in your freezer for. You can make them even a month ahead and keep them frozen for quite a long time. Before serving, simply thaw the rolls on the kitchen counter, heat them up a bit in the oven, and serve them with some butter and jam for a delicious afternoon snack. You just have to try these!

Looking for more delicious bread recipes? Click here >>

Quick Cornbread Rolls

Photo: Natalie Levin

5 from 5 votes

Quick Cornbread Rolls

Based on a cornbread recipe from Orna and Ella's cook book, with my changes and adjustments.
Servings 8 rolls
Author Natalie


For the rolls:

  • 160 grams all-purpose flour
  • 1 tsp. baking powder
  • ½ tsp. salt
  • 80 grams brown sugar
  • 180 grams of fine corn flour
  • 400 ml. sour cream or natural soy yogurt for dairy free version
  • 1 large egg
  • 100 grams of vegetable oil

For decoration:

  • 2 tablespoons sesame seeds


  1. Preheat the oven to 180 Celsius degrees and grease the muffin pan.
  2. In a bowl, mix flour, baking powder, salt, sugar and corn flour until combined.
  3. Add sour cream, egg and oil and stir until you get slightly sticky dough.
  4. Divide the dough into 8 pieces (wet your hands for a neat work) and roll each part into a ball. Place inside the pan.
  5. Sprinkle sesame seeds at the top of each roll.
  6. Bake the cornbread rolls for 20-25 minutes until golden.
  7. Serve hot.

Recipe Notes

  • Keep the rolls in the freezer for up to two weeks. It is recommended to serve them warm for an ideal texture.
  • Instead of sesame seeds you can decorate the rolls with sunflower seeds, pumpkin or poppy seeds.
  • If the recipe is prepared in and loaf cake pan, the baking time will last longer.
  • If you want non-sweet rolls, reduce the amount of sugar to only 20-25 grams and increase the amount of salt to one teaspoon.
Quick Cornbread Rolls

Photo: Natalie Levin

Send this to a friend