Cass County Corn Bread
A hearty and flavorful cornbread with a touch of honey, perfect for family dinners or gatherings, offering a moist crumb and a subtle sweetness that complements savory dishes.
Ingredients
Instructions
- Heat oil in a pan in the oven while mixing the other ingredients.
- Mix all ingredients except the oil in a bowl.
- Add the heated oil to the mixture last and stir to combine.
- Pour the batter into an 8 or 9-inch pan.
- Bake in a 425°F oven for about 20 minutes until golden brown and cooked through.
Tips & Substitutions
For a slightly sweeter cornbread, consider increasing the honey to 2 tablespoons. If you don't have buttermilk, you can substitute it with regular milk mixed with 1 teaspoon of vinegar or lemon juice. Ensure the oil is hot before adding it to the batter for a crispy texture. This recipe is a great base for experimenting with mix-ins like jalapeños or cheese.
Serving Suggestions
Serve this cornbread warm with butter for a delicious treat. It pairs beautifully with soups, stews, or barbecued meats. For a sweet twist, try it alongside honey or maple syrup. You can also serve it with a side of chili for a comforting meal. It’s a fantastic accompaniment to dishes like Easy Cherry Pie.
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 freeze for up to a month. To reheat, place in a preheated oven at 350°F for about 10-15 minutes or until warmed through to maintain its texture.
Nutrition & Diet Analysis (per serving)
Each serving of Cass County Corn Bread contains roughly 160 calories, with 4g protein, 32g carbohydrates, and 2g fat. It is a good source of calcium (14% of the Daily Value) and iron (10% of the Daily Value). Note that it is relatively high in sodium, at 1151mg per serving (50% 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 regular cornmeal instead of stone-ground cornmeal?
Yes, you can use regular cornmeal, but the texture will be slightly different. Stone-ground cornmeal has a coarser texture and richer flavor, which adds to the overall taste. If you prefer a finer cornbread, regular cornmeal will work well too.
Is it possible to make this recipe gluten-free?
Absolutely! To make this cornbread gluten-free, substitute the whole wheat flour with a gluten-free all-purpose flour blend. Make sure the baking powder and other ingredients are also gluten-free. The cornbread will still be delicious and moist!
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).