Calumet Baking Powder Corn Bread
A hearty and flavorful cornbread with a tender crumb, perfect for family dinners or holiday gatherings, offering a classic Southern taste with a moist texture.
Ingredients
Instructions
- Pour boiling water over the corn meal and let it stand until cool.
- Sift together the all-purpose flour, baking powder, and salt.
- Beat the eggs until light and add them to the cooled corn meal mixture.
- Add the milk and melted butter to the mixture.
- Beat until the batter is smooth.
- Pour the batter into a well-greased 13 x 9-inch pan.
- Bake in a 450°F oven for 25 minutes.
Tips & Substitutions
For a richer flavor, consider using buttermilk instead of regular milk. You can also add a touch of sugar for a hint of sweetness. If you don't have yellow cornmeal, white cornmeal or polenta can be used as substitutes. Ensure that your baking powder is fresh for optimal rise, and remember to sift the dry ingredients to avoid lumps.
Serving Suggestions
Calumet Baking Powder Corn Bread pairs beautifully with savory dishes like chili or vegetable soups. It also complements breakfast items like scrambled eggs or sausage. For a delightful twist, serve it with honey or butter. Consider browsing more American recipes for additional hearty side dishes to accompany your meal.
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 preheated oven at 350°F for about 10 minutes or microwave for 20-30 seconds until warm.
Nutrition & Diet Analysis (per serving)
Each serving of Calumet Baking Powder Corn Bread contains roughly 1102 calories, with 10g protein, 107g carbohydrates, and 71g fat. It is an excellent source of iron (31% of the Daily Value), calcium (30% of the Daily Value), and protein (20% of the Daily Value), and a good source of vitamin A and potassium. Note that it is relatively high in sodium, at 1246mg per serving (54% 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. Make sure the blend contains a binding agent like xanthan gum for the best texture. The cornmeal will still provide that classic cornbread flavor you love.
What can I add to this cornbread recipe for extra flavor?
Feel free to mix in ingredients like shredded cheese, chopped jalapeños, or cooked bacon for added flavor. You could also incorporate fresh herbs like chives or cilantro for a twist. Experimenting with add-ins can make the cornbread uniquely yours.
How do I know when the cornbread is done baking?
The cornbread is done when it turns golden brown and a toothpick inserted into the center comes out clean or with just a few crumbs. Keep an eye on it during the last few minutes of baking to prevent over-browning.
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).