Corn Bread(Very Moist)]
A moist and flavorful corn bread with a slightly sweet taste, perfect for breakfast or as a side dish with hearty meals, appealing to those who enjoy comforting baked goods.
Ingredients
Instructions
- If you don't have sour milk, add 1/2 teaspoon vinegar to sweet milk and allow to sit a few minutes.
- Preheat the oven and prepare a baking dish.
- Cream together oleo and sugar.
- Add the egg and mix well.
- In a separate bowl, combine cornmeal, flour, baking soda, and salt.
- Gradually add dry ingredients to the creamed mixture alternately with sour milk, mixing until just combined.
- Pour the batter into the prepared baking dish.
- Bake until golden brown and a toothpick inserted in the center comes out clean.
Tips & Substitutions
To ensure your cornbread is extra moist, consider using buttermilk instead of sour milk, or add a few tablespoons of melted butter for richness. If you want to spice things up, try adding jalapeños or cheese like in the Mystery Cheese Cake Pie for a unique twist. Always mix until just combined to keep the cornbread fluffy and light.
Serving Suggestions
This cornbread pairs beautifully with chili, soups, or a refreshing salad like the Applesauce Salad Dressing. For a Southern twist, serve it alongside fried chicken or barbecue dishes. You can also enjoy it with honey or butter spread on top for a delightful breakfast treat.
Storage & Reheating
Store leftover cornbread in an airtight container at room temperature for up to two days. For longer storage, wrap it tightly in plastic wrap and refrigerate for up to a week. To reheat, place individual slices in the microwave for about 15-20 seconds or warm in the oven until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Corn Bread(Very Moist)] contains roughly 283 calories, with 6g protein, 59g carbohydrates, and 3g fat. It is a good source of protein (12% of the Daily Value) and iron (11% of the Daily Value). Note that it is relatively high in sodium, at 991mg per serving (43% 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 sour milk?
Yes, you can use regular milk by adding 1/2 teaspoon of vinegar to create a souring effect. Let it sit for a few minutes before using it in the recipe. This will give your cornbread the necessary acidity to achieve that perfect rise.
What can I do if my cornbread is too dry?
If your cornbread turns out too dry, try adding a bit more oleo or butter next time. You can also mix in a bit of applesauce or yogurt to increase moisture without altering the flavor. Keeping an eye on the baking time is crucial; check it a few minutes early to prevent overbaking.
Can I make this recipe gluten-free?
Yes! To make this cornbread gluten-free, simply substitute the all-purpose flour with a gluten-free flour blend. Ensure that your cornmeal is also labeled gluten-free. Adjust the baking time if necessary, as gluten-free flours can behave differently in baking.
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).