Bob'S Cornbread
Golden, moist cornbread with a hint of sweetness, perfect as a comforting side for family dinners or casual gatherings, especially when baked in a skillet for extra flavor.
Ingredients
Instructions
- Preheat oven to 400°F (200°C).
- Mix together the cornbread mix, self-rising flour, egg, sugar, and softened margarine or shortening in a bowl.
- Add buttermilk gradually until the batter reaches the consistency of a cake batter.
- Pour the batter into a greased iron skillet or baking dish.
- Bake in the preheated oven for 20 to 25 minutes, until golden brown.
Tips & Substitutions
For a sweeter cornbread, consider adding an extra tablespoon of sugar or some honey to the mixture. If you want a richer flavor, substitute the margarine or shortening with melted butter. You can also mix in ingredients like corn kernels or jalapeños for added texture and flavor. Make sure to adjust the buttermilk gradually to achieve the desired cake batter consistency, as too much can make it too runny.
Serving Suggestions
Bob's Cornbread pairs beautifully with soups and stews, making it a great side for chili or gumbo. You can also serve it with honey or butter for a delightful breakfast treat. For a more filling meal, consider a side of collard greens or a fresh salad. This cornbread can also be crumbled over a salad for added crunch, or served alongside your favorite American recipes.
Storage & Reheating
To store leftovers, let the cornbread cool completely, then wrap it tightly in plastic wrap or aluminum foil, or place it in an airtight container. It can be stored at room temperature for up to 2 days or in the refrigerator for up to a week. To reheat, place slices in a preheated oven at 350°F (175°C) for about 10 minutes, or microwave for 15-20 seconds until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Bob'S Cornbread contains roughly 131 calories, with 2g protein, 15g carbohydrates, and 7g 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 regular flour instead of self-rising flour?
Yes, you can use all-purpose flour instead of self-rising flour. Just add 1 teaspoon of baking powder and a pinch of salt for every cup of all-purpose flour to mimic the self-rising effect. This will help your cornbread rise properly and achieve a fluffy texture.
What can I substitute for buttermilk in this recipe?
If you don't have buttermilk, you can make a quick substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of milk. Let it sit for about 5 minutes until it thickens. Another option is to use plain yogurt or sour cream mixed with a little water to reach a similar consistency.
How can I tell when the cornbread is done baking?
The cornbread is done when it is golden brown on top and a toothpick inserted into the center comes out clean. Additionally, you can gently press the surface; it should spring back slightly. Keep an eye on it towards the end of the baking time to prevent over-baking.
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).