Corn Bread Or Mexican Corn Bread
Cornbread offers a moist, crumbly texture with a slightly sweet and savory flavor profile, making it a versatile side dish for chili, soups, or barbecue. Its golden crust and tender interior appeal to both comfort food lovers and those seeking a hearty, satisfying addition to their meal.
Ingredients
Instructions
- Mix the dry ingredients: cornmeal, flour, sugar, salt, and baking powder.
- Beat the eggs and add milk, then stir into the dry mixture until combined.
- Add the Crisco and mix thoroughly.
- Pour the batter into a hot cast-iron skillet or corn bread stick pan with about 1 tablespoon of oil.
- Bake in a preheated oven at 450°F until golden brown, approximately 20 minutes.
Tips & Substitutions
For a richer flavor, consider adding a cup of shredded cheese or diced jalapeños to the batter. If you don't have Crisco, melted butter or vegetable oil can be used as a substitute. Ensure your skillet is preheated to achieve that perfect crust. You can also experiment with different types of cornmeal for varied texture. Remember to check for doneness with a toothpick.
Serving Suggestions
Serve the corn bread warm with a pat of butter, honey, or your favorite jam for a delicious breakfast or snack. It pairs beautifully with chili or soups, enhancing the meal's flavors. Consider serving it alongside a fresh salad or as a side to BBQ dishes to complement the smokiness. For a twist, try it with a drizzle of maple syrup.
Storage & Reheating
To store leftovers, let the corn bread cool completely, then wrap it tightly in plastic wrap or aluminum foil and place it in an airtight container. It can be kept in the refrigerator for up to four days. To reheat, place slices in the microwave for 15-20 seconds or warm in a preheated oven at 350°F for about 10 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Corn Bread Or Mexican Corn Bread contains roughly 404 calories, with 10g protein, 82g carbohydrates, and 5g fat. It is an excellent source of dietary fiber (29% of the Daily Value), vitamin C (26% of the Daily Value), and protein (20% of the Daily Value), and a good source of calcium and potassium. Note that it is relatively high in sodium, at 1165mg per serving (51% 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 it may result in a denser texture. Consider using a mix of both flours to maintain lightness while adding some whole grain benefits.
How can I make this recipe gluten-free?
To make this corn bread gluten-free, replace all-purpose flour with a gluten-free flour blend. Ensure that the baking powder is also gluten-free. The texture may vary slightly, but it will still be delicious.
Can I make this corn bread in advance?
Absolutely! You can prepare the batter a day ahead and store it in the refrigerator. Just give it a gentle stir before pouring it into the skillet and baking. This makes it convenient for gatherings or meal prep.
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).