Corn Bread Squares
Corn Bread Squares offer a warm, golden-brown crust with a tender, moist interior, featuring subtle sweetness from sugar and a hearty corn flavor. Perfect for family dinners, potlucks, or casual gatherings, they pair well with savory dishes or enjoy on their own as a comforting snack.
Ingredients
Instructions
- Preheat the oven to 400°F (200°C).
- Grease an 8 or 9-inch baking pan.
- Combine all-purpose flour, enriched cornmeal, sugar, and salt in a bowl.
- Stir in milk, vegetable oil, and beaten egg until just moistened.
- Pour the batter into the prepared pan.
- Bake for 20 to 25 minutes or until golden brown.
- Serve warm.
Tips & Substitutions
For a sweeter touch, consider adding a cup of corn kernels or some chopped jalapeños for a kick. If you're out of all-purpose flour, you can use a gluten-free blend or whole wheat flour, adjusting the liquid slightly as needed. Make sure not to overmix the batter; it should be lumpy for the best texture. This cornbread pairs beautifully with Caramel Turtles as a dessert.
Serving Suggestions
Serve the cornbread warm, slathered with butter or honey for added flavor. It makes a great side dish for chili or barbecued meats. You can also enjoy it with a bowl of creamy soup or alongside a fresh salad, like a Mixed Green Salad with Creamy Bleu Cheese Dressing, for a delightful meal.
Storage & Reheating
Store leftover cornbread squares in an airtight container at room temperature for up to two days. For longer storage, wrap them tightly in plastic wrap and refrigerate for up to a week. To reheat, place the squares in a preheated oven at 350°F (175°C) for about 10 minutes until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Corn Bread Squares contains roughly 308 calories, with 5g protein, 61g carbohydrates, and 6g fat. It is an excellent source of iron (47% of the Daily Value) and vitamin A (22% of the Daily Value), and a good source of vitamin C and protein. Note that it is relatively high in sodium, at 1159mg per serving (50% 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 a different type of flour?
Yes, you can substitute all-purpose flour with whole wheat flour or a gluten-free blend. Keep in mind that whole wheat may result in denser cornbread, so you might need to adjust the liquid slightly to achieve the right consistency.
How can I make this recipe dairy-free?
To make the cornbread dairy-free, simply replace the milk with a non-dairy alternative such as almond milk or coconut milk. Additionally, use a plant-based oil instead of vegetable oil to keep the recipe fully dairy-free.
What can I add to the batter for extra flavor?
You can enhance the flavor by adding spices like paprika or cumin, or by mixing in shredded cheese, herbs, or diced bell peppers. For a sweet variation, consider stirring in some blueberries or chopped apples for a delicious twist.
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).