Corn Bread For Two
A quick, fluffy corn bread for two featuring sweet cornmeal and tender texture, perfect as a comforting side for casual meals or cozy gatherings.
Ingredients
Instructions
- Mix dry ingredients well: cornmeal, flour, baking powder, sugar, and salt.
- Add milk and egg(s) to the dry mixture and blend well.
- Add melted shortening and mix until combined.
- Pour batter into a greased pan or skillet.
- Bake at 350°F (175°C) until golden brown and cooked through, about 15 minutes.
- Let rise on the bottom rack, then move to the top rack to brown before serving.
Tips & Substitutions
For a slightly sweeter cornbread, consider adding a tablespoon of honey or maple syrup to the batter. You can also substitute the shortening with butter or oil for a richer flavor. If you're out of milk, unsweetened almond or soy milk works well. Make sure to mix the dry ingredients thoroughly to avoid clumps, ensuring a smooth batter.
Serving Suggestions
This cornbread pairs beautifully with Salsa Dip With Vegetables for a delightful appetizer or side dish. Serve it alongside grilled meats or chili for a hearty meal. For breakfast, enjoy it with butter and honey or jam. It also complements soups and stews, adding a comforting touch to your meal.
Storage & Reheating
Store any leftover cornbread in an airtight container at room temperature for up to two days. For longer storage, refrigerate it for up to a week or freeze for up to three months. To reheat, wrap in foil and warm in a 350°F oven for about 10-15 minutes, or pop it in the microwave for 20-30 seconds until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Corn Bread For Two contains roughly 638 calories, with 14g protein, 124g carbohydrates, and 11g fat. It is an excellent source of calcium (51% of the Daily Value), dietary fiber (33% of the Daily Value), and protein (28% of the Daily Value), and a good source of potassium and vitamin C. Note that it is relatively high in sodium, at 3000mg per serving (130% 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 easily make this cornbread gluten-free by replacing the all-purpose flour with a gluten-free flour blend. Ensure the baking powder is also gluten-free. The texture may vary slightly, but it should still turn out delicious.
What can I use instead of shortening?
You can substitute shortening with an equal amount of unsalted butter or vegetable oil. Butter will add a richer flavor, while oil can keep the cornbread moist. If you're looking for a healthier option, use coconut oil or applesauce in place of shortening.
How do I know when the cornbread is done?
The cornbread is done when it's golden brown on top and a toothpick inserted into the center comes out clean. It should also spring back when lightly touched. If it’s still wet in the middle, give it a few more minutes in the oven.
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).