Aunt Stella'S Cornbread(Origin: Unknown)
A comforting and versatile cornbread with a tender crumb and subtly sweet flavor, perfect for family dinners, potlucks, or alongside hearty stews and chili.
Ingredients
Instructions
- Cream butter and sugar together until well combined.
- Add eggs one at a time, mixing thoroughly after each addition.
- Mix baking soda with sour milk.
- Combine flour, cornmeal, and salt in a separate bowl.
- Gradually add the dry ingredients and the sour milk mixture to the butter and sugar mixture alternately, beginning and ending with the dry ingredients.
- Mix until just combined and batter is smooth.
- Pour batter into a greased 13 x 9 x 2-inch pan.
- Bake at 350°F (175°C) for 30 minutes, or until golden brown and a toothpick inserted in the center comes out clean.
- For muffins, divide batter into muffin tins and bake for 17 to 18 minutes.
Tips & Substitutions
For an extra moist cornbread, consider substituting half the margarine with unsweetened applesauce. If you don't have sour milk, you can make your own by adding a tablespoon of vinegar or lemon juice to regular milk and letting it sit for 5-10 minutes. This cornbread recipe is versatile and can easily be adapted to fit vegetarian recipes.
Serving Suggestions
Aunt Stella's Cornbread is delightful on its own or served with a dollop of butter and honey. It pairs beautifully with dishes like Eggplant Or Squash Casserole or hearty soups. Consider serving it alongside a fresh salad for a balanced meal, or enjoy it as a side to your favorite Southern BBQ.
Storage & Reheating
Store any leftover cornbread in an airtight container at room temperature for up to 2 days. For longer storage, wrap it tightly in plastic wrap or aluminum foil and refrigerate for up to a week. To reheat, warm in the oven at 350°F (175°C) for about 10 minutes, or microwave for a few seconds until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Aunt Stella'S Cornbread(Origin: Unknown) contains roughly 74 calories, with 2g protein, 15g carbohydrates, and 1g fat.
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 in this recipe. However, the texture may be denser, so consider adding a bit more liquid to the batter to maintain moisture. Whole wheat flour adds a nutty flavor that complements the cornbread.
What can I use instead of margarine?
If you're looking for a substitute for margarine, you can use melted coconut oil or unsalted butter. Both options will enhance the flavor and moisture of the cornbread. If you're aiming for a healthier option, avocado oil is also a great choice.
How do I know when the cornbread is done baking?
To check if the cornbread is done, insert a toothpick into the center. If it comes out clean or with a few crumbs attached, it’s ready. The top should be golden brown and slightly springy to the touch. Baking times may vary depending on your oven.
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).