Best (Except In A Black Skillet) Cornbread
A moist, flavorful cornbread with a slightly sweet touch, perfect as a side for hearty meals or casual gatherings, appealing to both bread lovers and comfort food fans.
Ingredients
Instructions
- Blend dry ingredients: cornmeal, flour, sugar, salt, and baking powder.
- Add eggs and mix lightly until combined.
- Stir in melted butter or margarine until well incorporated.
- Spray a 9 x 13-inch baking dish with cooking spray.
- Pour batter into the prepared dish.
- Bake in a preheated 375°F oven for 25 minutes or until done.
- Cut into squares and serve hot.
Tips & Substitutions
For a richer flavor, consider using buttermilk instead of regular milk. You can also add extras like corn kernels or shredded cheese for added texture. If you prefer a slightly sweeter cornbread, increase the sugar to 4 tablespoons. When blending, avoid overmixing to keep the cornbread light and fluffy; a few lumps are fine.
Serving Suggestions
This cornbread is perfect alongside chili or a hearty stew. For a breakfast twist, serve it warm with butter and honey or jam. It also pairs beautifully with Hunter'S Cake for a delightful dessert experience. Consider adding a side salad for a balanced meal, or enjoy it with a hot bowl of soup.
Storage & Reheating
Allow the cornbread to cool completely before storing. Wrap it tightly in plastic wrap or aluminum foil, or place it in an airtight container. It can be kept at room temperature for up to 2 days, or in the refrigerator for up to a week. To reheat, warm individual pieces in the microwave or toast in an oven until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Best (Except In A Black Skillet) Cornbread contains roughly 308 calories, with 3g protein, 46g carbohydrates, and 12g fat. It is an excellent source of vitamin A (23% of the Daily Value) and iron (20% of the Daily Value), and a good source of calcium and vitamin C. Note that it is relatively high in sodium, at 1024mg per serving (45% 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 part or all of the all-purpose flour. However, keep in mind that whole wheat flour may result in denser cornbread, so you might want to use a 50/50 mix to maintain a lighter texture.
How do I know when the cornbread is done baking?
The cornbread is done when it’s golden brown on top and a toothpick inserted into the center comes out clean. If it starts to brown too quickly, you can cover the top loosely with foil to prevent burning while it finishes baking.
Can I freeze leftover cornbread?
Absolutely! Wrap the cooled cornbread tightly in plastic wrap and then in aluminum foil before freezing. It can be stored in the freezer for up to 3 months. To thaw, simply leave it in the refrigerator overnight or warm it directly from the freezer in the 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).