Brad'S Favorite Cornbread
Brad's Favorite Cornbread offers a moist, slightly sweet flavor with a tender crumb, perfect for family dinners, barbecues, or as a comforting side dish.
Ingredients
Instructions
- Mix and sift dry ingredients: cornmeal, flour, baking powder, and salt.
- Add well-beaten egg, milk, honey, and oil to the dry ingredients.
- Stir just enough to mix all ingredients.
- Pour batter into two greased 8-inch pie pans.
- Bake at 425°F for 20 minutes.
Tips & Substitutions
For a richer flavor, consider adding a tablespoon of sugar or using buttermilk instead of regular milk. You can also mix in some corn kernels or jalapeños for added texture and taste. If you're out of honey, maple syrup or agave nectar can serve as great substitutes. Make sure not to overmix the batter; a few lumps are okay for light and fluffy cornbread.
Serving Suggestions
Serve this cornbread warm with a pat of butter for a classic touch. It pairs beautifully with Party Chicken Tetrazzini or alongside a hearty chili for a comforting meal. You can also enjoy it as a breakfast side with a drizzle of honey or jam. For a fun twist, try it with a scoop of Butter Pecan Ice Cream for dessert.
Storage & Reheating
To store leftovers, wrap the cornbread tightly in plastic wrap or aluminum foil and keep it in the refrigerator for up to 3 days. For longer storage, freeze the cornbread in an airtight container, where it can last for up to 3 months. To reheat, simply warm slices in the oven at 350°F for about 10 minutes, or microwave for 20-30 seconds.
Nutrition & Diet Analysis (per serving)
Each serving of Brad'S Favorite Cornbread contains roughly 995 calories, with 12g protein, 124g carbohydrates, and 52g fat. It is an excellent source of calcium (32% of the Daily Value), protein (24% of the Daily Value), and iron (23% of the Daily Value), and a good source of potassium. Note that it is relatively high in sodium, at 2398mg per serving (104% 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 make this cornbread gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free flour blend. Ensure the blend is suitable for baking, and you may need to add a binding agent like xanthan gum if your blend does not already contain it.
How can I make this recipe vegan?
To make this cornbread vegan, replace the egg with a flaxseed or chia seed egg (1 tablespoon ground seeds mixed with 2.5 tablespoons water). Use plant-based milk and substitute honey with agave nectar or maple syrup for sweetness.
What can I add to the batter for extra flavor?
You can enhance the flavor by adding shredded cheese, cooked bacon bits, or chopped herbs like chives or cilantro to the batter. For a spicy kick, mix in diced jalapeños or a pinch of cayenne pepper.
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).