Corn Bread Or Johnnycake
Golden, crumbly corn bread with a slightly sweet flavor, perfect for breakfast or as a side dish, appealing to those who enjoy hearty, comforting baked goods.
Ingredients
Instructions
- Mix and sift dry ingredients into a mixing bowl.
- Combine egg, sour milk or buttermilk, and shortening; add to the dry ingredients.
- Stir lightly until just combined.
- Pour batter into a greased 8 x 8-inch pan.
- Bake at 425°F for 25 minutes.
Tips & Substitutions
For a richer flavor, consider substituting half of the cornmeal with finely ground polenta. If you want it sweeter, you can increase the sugar by a couple of tablespoons. To avoid excess oiliness, ensure the shortening is melted before mixing. This recipe works well with gluten-free flour if you want to cater to gluten-free diets. Remember to sift the dry ingredients thoroughly for a lighter texture.
Serving Suggestions
This cornbread pairs beautifully with chili or hearty stews, making it a fantastic side for a cozy meal. You can also serve it with honey or butter on the side for added flavor. For a fun twist, try it alongside Dogfood Dip for a savory snack. Enjoy it as a breakfast option with jam 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, place slices in a toaster or microwave until warmed through. A splash of water in the microwave can help maintain moisture.
Nutrition & Diet Analysis (per serving)
Each serving of Corn Bread Or Johnnycake contains roughly 250 calories, with 6g protein, 52g carbohydrates, and 2g fat. It is a good source of iron (15% of the Daily Value) and protein (11% of the Daily Value). Note that it is relatively high in sodium, at 1004mg per serving (44% 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 milk instead of sour milk or buttermilk?
Yes, you can use regular milk by adding a tablespoon of vinegar or lemon juice to it. Let it sit for a few minutes to sour before using. This mimics the acidity of buttermilk and helps with the leavening process in the cornbread.
How can I make this recipe vegan?
To make this cornbread vegan, substitute the egg with a flaxseed meal or a commercial egg replacer. You can also replace the shortening with coconut oil or a vegan butter alternative. Use plant-based milk with a tablespoon of vinegar to replicate buttermilk.
Can I add ingredients like cheese or jalapeños to this recipe?
Absolutely! Adding shredded cheese or diced jalapeños can enhance the flavor and create a delicious twist. Just fold them into the batter gently before pouring it into the pan. Keep in mind that additional ingredients might slightly affect baking time.
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).