Corn Bread(From Charlotte Lewis' Aunt Emma)
A classic sweet cornbread with tender crumb and golden crust, perfect for family dinners or picnics, offering a delightful balance of sweetness and corn flavor.
Ingredients
Instructions
- Preheat oven to 375°F.
- Mix sugar and shortening until well combined.
- Add the egg and beat well.
- Sift together the flour, cornmeal, baking powder, baking soda, and salt.
- Alternately add the buttermilk and dry ingredients to the sugar and shortening mixture, mixing gently after each addition.
- Grease and flour an 8-inch pan.
- Pour the batter into the prepared pan.
- Bake for 20 to 30 minutes, or until a toothpick inserted into the center comes out clean.
Tips & Substitutions
For a sweeter cornbread, consider adding an extra tablespoon of sugar or honey. If you're out of buttermilk, you can substitute it with regular milk mixed with a teaspoon of vinegar or lemon juice. For added flavor, try mixing in a cup of shredded cheese or chopped jalapeños. Make sure to mix gently to keep the cornbread light and fluffy.
Serving Suggestions
Serve warm, with a pat of butter on top for extra richness. Cornbread pairs beautifully with chili or stews, making it an excellent side for dishes like American recipes. You can also enjoy it with honey or jam for a sweet treat. Try it alongside Apricot Dream Salad for a delightful meal.
Storage & Reheating
Store leftover cornbread in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to a week. To reheat, wrap slices in foil and warm in a 350°F oven for about 10 minutes, or microwave for 20-30 seconds until heated through. This keeps the cornbread moist.
Nutrition & Diet Analysis (per serving)
Each serving of Corn Bread(From Charlotte Lewis' Aunt Emma) contains roughly 110 calories, with 3g protein, 22g carbohydrates, and 1g fat. It is a good source of calcium (12% of the Daily Value). Note that it is relatively high in sodium, at 1126mg per serving (49% 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 buttermilk?
Yes, you can use regular milk by adding a tablespoon of vinegar or lemon juice to make a buttermilk substitute. Let it sit for about 5 minutes before using it in the recipe to mimic the acidity of buttermilk.
What should I do if my cornbread is too dry?
If your cornbread turns out dry, it might have been overbaked. To keep it moist, check for doneness a few minutes early by inserting a toothpick. Additionally, you can serve it with butter or a drizzle of honey to add moisture.
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).