Mandarin-Orange Corn Bread

This cornbread goes sweet and citrusy with mandarin orange slices stirred directly into the batter and orange extract for extra punch. The orange segments break apart as you mix, distributing little bursts of juicy citrus throughout the golden crumb.

This leans sweeter than savory cornbread, with ¾ cup of sugar making it more of a breakfast bread or dessert than a side for chili. The cornmeal still gives it that distinctive gritty, toasty texture, but the mandarin oranges and orange extract push it into something closer to an orange-scented cake.

One bowl, one pan, 30 minutes in the oven. The batter comes together fast since everything just gets stirred together. No creaming, no folding, no fuss.

Kitchen Tips

• Drain the mandarin oranges well before adding. Excess liquid from the can thins the batter and makes the bread soggy in the center.
• Stir enough that the orange slices break apart, but don’t overmix the batter. A few lumps are fine. Overworked cornbread batter bakes up dense and tough.
• Use a toothpick to check doneness at 30 minutes. The orange pieces hold extra moisture, so the center may need a few extra minutes.
• Let the cornbread cool for 10 minutes before cutting. Fresh from the oven it crumbles easily.

Variations

• Add a tablespoon of poppy seeds for a classic orange-poppy seed flavor combination.
• Swap mandarin oranges for canned crushed pineapple for a tropical cornbread.
• Drizzle a simple orange glaze (powdered sugar and orange juice) over the cooled bread for an extra-sweet finish.