Corn Bread - Fluffy
A fluffy, sweet cornbread with a tender crumb, perfect for accompanying hearty meals or enjoying as a snack, appealing to both casual and special occasions.
Ingredients
Instructions
- Preheat the oven to 350°F (175°C).
- In a mixing bowl, combine the self-rising corn meal, self-rising flour, and sugar.
- In a separate bowl, beat the eggs and then add the mayonnaise, buttermilk, and oil, mixing well.
- Pour the wet ingredients into the dry ingredients and stir until just combined.
- Pour the batter into a greased baking dish.
- Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 25 minutes.
Tips & Substitutions
For a lighter cornbread, consider substituting half of the oil with unsweetened applesauce. If you don’t have self-rising flour, add 1/2 tsp baking powder and a pinch of salt to regular flour. You can also add fresh herbs or jalapeños for an extra kick. When mixing, be careful not to overwork the batter to keep it fluffy.
Serving Suggestions
This fluffy cornbread pairs beautifully with Aunt Bea's Tomato Soup or as a side to barbecued meat sandwiches. Serve it warm with butter or honey for added flavor. For a delightful twist, try it alongside a festive fruit trifle for dessert or as a base for savory toppings.
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, simply warm it in the oven at 350°F (175°C) for about 10 minutes until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Corn Bread - Fluffy contains roughly 411 calories, with 4g protein, 36g carbohydrates, and 29g fat. It is an excellent source of iron (26% of the Daily Value), and a good source of vitamin A.
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 ahead of time?
Yes, you can prepare the batter ahead of time and refrigerate it for up to 24 hours before baking. Just be sure to stir it gently before pouring it into the baking dish. This allows the flavors to meld and can even enhance the taste.
What can I substitute for buttermilk?
If you don’t have buttermilk, you can easily make a substitute by mixing 1/2 cup of milk with 1/2 tablespoon of vinegar or lemon juice. Let it sit for about 5 minutes before using it in the recipe. This will give you a similar tangy flavor.
How do I know when the cornbread is done?
The cornbread is done when a toothpick inserted in the center comes out clean. If the edges start to brown too much before the center is done, you can cover the top loosely with foil to prevent over-browning while it finishes baking.
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).