Best Cornbread
A moist, flavorful cornbread with a hint of sweetness from honey or maple syrup, perfect as a side for hearty meals or casual gatherings.
Ingredients
Instructions
- Beat the egg until light and frothy. Add the milk and honey or maple syrup.
- Combine the cornmeal, flour, baking powder, and salt. Add melted butter and stir well.
- Pour the batter into a greased baking pan.
- Bake at 425°F (220°C) for 20 minutes until golden brown.
- Serve with fresh butter.
Tips & Substitutions
For fluffier cornbread, ensure the baking powder is fresh and not expired. You can substitute buttermilk for regular milk for a richer flavor. If you prefer a sweeter cornbread, increase the honey or maple syrup to 3 tablespoons. Adding corn kernels or jalapeños can enhance the texture and taste. This cornbread pairs beautifully with Red Potato Salad.
Serving Suggestions
Serve this cornbread warm with a pat of fresh butter on top. It’s a perfect side for chili, soups, or barbecued dishes. Consider pairing it with Linda Smith's Apple-Grape Salad for a refreshing contrast. Cornbread can also be crumbled over salads for added texture.
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 the oven at 350°F (175°C) until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Best Cornbread contains roughly 223 calories, with 5g protein, 42g carbohydrates, and 4g fat. It is a good source of calcium (13% of the Daily Value), iron (12% of the Daily Value), and protein (10% of the Daily Value). Note that it is relatively high in sodium, at 1142mg per serving (50% 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 up to half of the all-purpose flour for a healthier option. However, this may change the texture slightly, making it denser. Just be aware that the cornbread might require a bit more liquid to maintain moisture.
Is it possible to make this cornbread vegan?
Absolutely! You can replace the egg with a flaxseed meal mixed with water (1 tablespoon flaxseed meal with 2.5 tablespoons water for each egg). Use a non-dairy milk, such as almond or soy milk, and substitute the butter with coconut oil or a vegan butter alternative.
How can I make the cornbread spicier?
To add some heat, consider mixing in chopped jalapeños or a pinch of cayenne pepper into the batter. You can also serve it with a spicy honey drizzle on top for a sweet and spicy kick that complements the cornbread beautifully.
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).