Colonel'S Corn Bread
Colonel's Corn Bread offers a moist, flavorful twist on classic cornbread with a tender crumb and subtle sweetness. The combination of corn, butter, and eggs creates a rich, comforting side perfect for family dinners, barbecues, or holiday gatherings, appealing to both traditional and modern palates.
Ingredients
Instructions
- Preheat oven to 425°F.
- In a bowl, combine and mix together eggs, milk, melted butter, and creamed corn.
- Stir in the dry ingredients: flour, cornmeal, baking powder, salt, and sugar.
- Pour the batter into a lightly greased 8 x 8 x 2-inch baking pan.
- Bake at 425°F for 25 to 30 minutes until golden and cooked through.
Tips & Substitutions
For a more flavorful cornbread, consider adding shredded cheese or diced jalapeños to the batter. If you're out of yellow cornmeal, you can substitute with white cornmeal, though the flavor will be slightly different. To make it sweeter, try adding a bit more sugar or honey. Ensure you mix the wet ingredients thoroughly before adding the dry mix for a consistent batter.
Serving Suggestions
This cornbread pairs beautifully with 'Souperior' Meat Loaf or can be served alongside chili for a comforting meal. For a festive touch, consider drizzling honey or maple syrup over the top just before serving. It also makes a great side for barbecues or picnics, complementing grilled meats and fresh salads.
Storage & Reheating
Store leftover cornbread in an airtight container at room temperature for up to 3 days. For longer storage, wrap it in plastic wrap and place it in the refrigerator, where it can last for up to a week. To reheat, simply warm it in the oven at 350°F for about 10 minutes or until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Colonel'S Corn Bread contains roughly 220 calories, with 3g protein, 35g carbohydrates, and 13g fat. It is an excellent source of dietary fiber (76% of the Daily Value), and a good source of calcium. Note that it is relatively high in sodium, at 1029mg per serving (45% 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 the texture may be denser. If doing so, consider adding a little extra milk to maintain moisture. The cornbread will also have a nuttier flavor, which can be quite pleasant.
Is it possible to make this cornbread vegan?
Absolutely! To make this cornbread vegan, substitute the eggs with flaxseed meal mixed with water or applesauce. Use a plant-based milk and replace the butter with coconut oil or another non-dairy alternative. The final product will be just as delicious.
How can I make this cornbread spicier?
To add some heat to your cornbread, mix in chopped jalapeños or a pinch of cayenne pepper. You can also experiment with adding diced green chiles for a milder flavor with a kick. Adjust the amount to suit your spice preference.
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).