Corn Bread(From The Files Of Viola Clark Williams)
Corn bread offers a hearty, slightly sweet flavor with a crumbly texture, making it perfect as a side dish for Southern meals or casual gatherings. Its golden crust and tender interior complement chili, barbecue, or soups, appealing to both comfort food lovers and those seeking a rustic, homemade bread experience.
Ingredients
Instructions
- Preheat the oven to 400°F (200°C).
- In a mixing bowl, combine the cornmeal, flour, baking powder, and salt.
- Add the egg and milk to the dry ingredients and mix until well blended.
- Pour the batter into a greased baking dish or skillet.
- Bake for 15 to 20 minutes or until the top is golden brown and a toothpick inserted in the center comes out clean.
Tips & Substitutions
For a more flavorful cornbread, consider adding a tablespoon of sugar or honey to the batter. If you're out of milk, you can substitute with buttermilk or a non-dairy milk alternative for a unique twist. To enhance the texture, fold in some cooked corn or diced jalapeños. This cornbread pairs beautifully with Tropical Bar Cookies for a sweet finish.
Serving Suggestions
Serve your cornbread warm with a pat of butter on top for a delicious treat. It makes an excellent side dish for chili, soups, or barbecued meats. Consider pairing it with Pineapple Dressing Salad for a refreshing contrast. Enjoy it as part of a comforting meal or as a stand-alone snack.
Storage & Reheating
Store any leftover cornbread in an airtight container at room temperature for up to 2 days. For longer storage, wrap it in plastic wrap and refrigerate for up to a week. To reheat, place slices in a toaster or oven at 350°F (175°C) for about 10 minutes until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Corn Bread(From The Files Of Viola Clark Williams) contains roughly 325 calories, with 6g protein, 63g carbohydrates, and 6g fat. It is an excellent source of calcium (30% of the Daily Value), and a good source of iron and protein. Note that it is relatively high in sodium, at 860mg per serving (37% 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 regular flour?
Yes, you can substitute whole wheat flour for regular flour, but keep in mind that it may result in a denser texture. You might want to reduce the amount slightly or combine it with all-purpose flour for a lighter result.
How can I make this cornbread gluten-free?
To make this cornbread gluten-free, substitute the flour with a gluten-free all-purpose blend. Ensure that the baking powder is also certified gluten-free. The texture may vary slightly, but it will still be delicious!
Can I add cheese to the cornbread?
Absolutely! Adding shredded cheese like cheddar or pepper jack can enhance the flavor and create a delightful cheesy cornbread. Fold in about a cup of cheese into the batter before baking for a rich, savory 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).