1St Place State Fair Cornbread
Golden, moist cornbread with a tender crumb and subtle sweetness, perfect for family dinners, potlucks, or as a comforting side dish at any Southern-inspired meal.
Ingredients
Instructions
- In a mixing bowl, cream together the margarine and sugar.
- Add the eggs and milk to the creamed mixture and beat well.
- In a separate bowl, combine the flour, cornmeal, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Pour the batter into a greased 13 x 9 x 2-inch baking pan.
- Bake at 400°F (200°C) for 22 to 27 minutes, or until a toothpick inserted in the center comes out clean.
- Allow to cool slightly before serving.
Tips & Substitutions
For an even richer flavor, consider using butter instead of margarine. If you prefer a slightly sweet twist, add a cup of corn kernels or a handful of shredded cheese to the batter. To ensure your cornbread rises well, make sure your baking powder is fresh and check the consistency of the batter—it should be thick but pourable. This cornbread pairs beautifully with American recipes like Pheasant And Wild Rice.
Serving Suggestions
Serve this cornbread warm with a pat of butter or honey for a delightful treat. It complements hearty dishes such as chili or barbecue perfectly. For a complete meal, consider pairing it with sides like roasted vegetables or a fresh salad. You can also enjoy it with breakfast alongside scrambled eggs, making it a versatile addition to any meal.
Storage & Reheating
Store leftover cornbread in an airtight container at room temperature for up to 2 days. For longer storage, wrap it tightly in plastic wrap and refrigerate for up to a week. To reheat, place slices in a microwave for about 15-20 seconds or warm them in an oven at 350°F (175°C) for about 10 minutes until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of 1St Place State Fair Cornbread contains roughly 521 calories, with 9g protein, 78g carbohydrates, and 20g fat. It is an excellent source of iron (20% of the Daily Value), and a good source of protein and calcium. Note that it is relatively high in sodium, at 554mg per serving (24% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for all-purpose flour, but it may result in a denser cornbread. If using whole wheat flour, consider adding a tablespoon of extra milk to maintain moisture and adjust the baking time slightly, as whole wheat flour can absorb more liquid.
How do I know when the cornbread is done baking?
The cornbread is done when it is golden brown on top and a toothpick inserted in the center comes out clean. If the edges start to darken too quickly, you can cover the pan with aluminum foil for the last few minutes of baking to prevent burning while allowing the center to cook through.
Can I add ingredients like jalapeños or cheese to this recipe?
Absolutely! Adding ingredients like chopped jalapeños, shredded cheese, or even cooked bacon can enhance the flavor and texture of your cornbread. Just be mindful of the additional moisture these ingredients might add and adjust the wet ingredients slightly if needed.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).