"Cake-Like" Corn Bread
A moist, cake-like cornbread with a tender crumb, perfect as a side or snack, appealing to those who enjoy sweet and savory baked goods.
Ingredients
Instructions
- Heat oven to 400°F.
- Grease an 8 or 9-inch baking pan.
- Combine flour, cornmeal, sugar, baking powder, and salt in a bowl.
- Stir in milk, vegetable oil, and beaten egg until just moistened.
- Pour batter into prepared pan and bake until golden and a toothpick inserted in the center comes out clean.
Tips & Substitutions
For a sweeter cornbread, consider increasing the sugar to 1/3 cup. You can substitute the skim milk with buttermilk for a richer flavor. If you're looking for a healthier option, replace half the vegetable oil with unsweetened applesauce. To add texture, fold in some corn kernels or jalapeños before baking. This 'Cake-Like' Corn Bread is a delightful twist on traditional recipes.
Serving Suggestions
This cornbread pairs beautifully with chili or soups, making it a perfect addition to a cozy dinner. Serve it alongside dishes like Spinach And Artichoke Heart Casserole for a delightful meal. You can also enjoy slices with butter and honey for breakfast or as a snack. Consider adding a side of fresh fruit for a refreshing contrast.
Storage & Reheating
Store any 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 toaster oven or microwave for a few seconds until warmed through, restoring its moist texture.
Nutrition & Diet Analysis (per serving)
Each serving of "Cake-Like" Corn Bread contains roughly 288 calories, with 4g protein, 52g carbohydrates, and 7g fat. It is an excellent source of vitamin A (36% of the Daily Value), vitamin C (24% of the Daily Value), and iron (21% of the Daily Value). Note that it is relatively high in sodium, at 1523mg per serving (66% 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. Just ensure that the blend you choose contains a binding agent like xanthan gum to help maintain the texture. The cornbread will still be delicious and fluffy!
Can I freeze cornbread?
Absolutely! To freeze, wrap the cooled cornbread tightly in plastic wrap and then in aluminum foil. It can be frozen for up to 3 months. Thaw overnight in the refrigerator and reheat in the oven for the best texture when serving.
How can I make this cornbread more savory?
To enhance the savory flavor, try adding shredded cheese, chopped green onions, or cooked bacon bits into the batter before baking. This will give your cornbread a delicious twist that complements hearty meals.
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).