Buttery Corn Bread
Buttery Corn Bread offers a moist, tender crumb with a delightful corn flavor, perfect for pairing with hearty stews or barbecues. Its rich buttery taste and slightly sweet profile make it a crowd-pleaser for family dinners and gatherings alike, adding warmth and comfort to any meal.
Ingredients
Instructions
- In a mixing bowl, cream butter and sugar.
- Combine the eggs and milk.
- Combine flour, cornmeal, baking powder, and salt; add to creamed mixture alternately with egg mixture.
- Pour into a greased 13 x 9 x 2 inch baking pan.
- Bake at 400°F for 22-27 minutes or until a toothpick inserted near the center comes out clean.
- Cut into squares and serve warm.
Tips & Substitutions
For an even richer flavor, consider using buttermilk instead of regular milk. If you're out of butter, unsalted margarine can work as a substitute, though it may alter the taste slightly. Make sure not to overmix the batter to keep the corn bread light and fluffy. Adding a cup of shredded cheese or diced jalapeños can give it a delicious twist, perfect for those who enjoy a savory kick.
Serving Suggestions
This buttery corn bread is delightful served warm with a pat of butter on top. It pairs beautifully with chili or barbecue dishes, enhancing their flavors. For a complete meal, serve alongside a fresh salad or as a side with your favorite vegetarian recipes. You can also enjoy it with honey or homemade jam for a sweet twist.
Storage & Reheating
Store any leftover corn bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and freeze for up to 3 months. To reheat, simply place the slices in a preheated oven at 350°F for about 10-15 minutes, or microwave them for 20-30 seconds until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Buttery Corn Bread contains roughly 469 calories, with 10g protein, 91g carbohydrates, and 7g fat. It is an excellent source of iron (26% of the Daily Value), protein (20% of the Daily Value), and calcium (20% of the Daily Value), and a good source of dietary fiber. Note that it is relatively high in sodium, at 481mg per serving (21% 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 all-purpose flour, but it may result in a denser texture. To maintain a lighter crumb, consider using half whole wheat and half all-purpose flour. This way, you get some of the health benefits without sacrificing too much on texture.
What can I add to the corn bread for extra flavor?
You can add various ingredients to enhance the flavor, such as fresh herbs like chives or thyme, or spices like cumin or paprika. For a sweeter version, fold in some corn kernels or blueberries. These additions can really elevate the taste and make it more interesting.
How do I know when the corn bread is done baking?
The corn bread is done when a toothpick inserted into the center comes out clean or with a few moist crumbs. Additionally, the edges should pull away slightly from the sides of the pan, and the top should be golden brown. Keep an eye on it towards the end of the baking time for the best results.
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).