Corn Bread(Very Good; Easy To Make)
A moist, tender cornbread with a golden crust, perfect as a side for hearty meals or enjoyed on its own with butter and honey.
Ingredients
Instructions
- Mix all dry ingredients together: flour, cornmeal, baking powder, and salt.
- Mix all liquid ingredients: milk, beaten eggs, oil, and sugar.
- Combine the dry and liquid mixtures just until moist; do not overmix.
- Pour the batter into a greased baking dish.
- Bake at 425°F (220°C) for 25 minutes or until golden brown.
Tips & Substitutions
For a richer flavor, consider adding a cup of shredded cheese or corn kernels to the batter. If you want a healthier alternative, you can substitute half of the all-purpose flour with whole wheat flour. To enhance sweetness, use honey instead of sugar, or add a touch of vanilla extract. Just remember not to overmix the batter; it should be lumpy for the best texture.
Serving Suggestions
Cornbread pairs beautifully with chili or barbecue dishes, making it a great side for gatherings. You can serve it warm with butter and honey for a sweet touch. For a savory option, consider serving it alongside soups or salads. Leftovers can also be crumbled into a salad for added texture or served with a hearty stew.
Storage & Reheating
Allow the cornbread to cool completely, then wrap it tightly in plastic wrap or aluminum foil. Store it 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 them in a 350°F (175°C) oven for about 10 minutes, or microwave them briefly until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Corn Bread(Very Good; Easy To Make) contains roughly 2340 calories, with 13g protein, 151g carbohydrates, and 191g fat. It is an excellent source of calcium (51% of the Daily Value), iron (35% of the Daily Value), and protein (26% of the Daily Value), and a good source of potassium and vitamin C. Note that it is relatively high in sodium, at 2740mg per serving (119% 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 self-rising flour instead of all-purpose flour?
Yes, you can use self-rising flour, but you should omit the baking powder and salt from the recipe. This will simplify the process while still providing the necessary leavening agents for a fluffy cornbread.
What can I substitute for milk if I am lactose intolerant?
You can substitute almond milk, soy milk, or coconut milk for a dairy-free version. These alternatives will maintain moisture and flavor. Just make sure to choose unsweetened varieties to avoid altering the taste of the cornbread.
How do I know when the cornbread is done baking?
The cornbread is done when it turns golden brown on top and a toothpick inserted in the center comes out clean. It's also a good idea to listen for a slight hollow sound when tapping the bottom of the baking dish.
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).