Corn Meal Corn Bread
A hearty and flavorful cornbread with a crispy crust, perfect for family dinners or casual gatherings, offering a moist interior with a hint of sweetness and saltiness.
Ingredients
Instructions
- Beat eggs in a mixing bowl.
- Add buttermilk, shortening, salt, corn meal, baking powder, and baking soda to the eggs.
- Mix all ingredients well until smooth.
- Pour the batter into a hot, greased pan.
- Bake in a preheated oven at 450 degrees Fahrenheit for about 25 to 30 minutes until golden brown.
Tips & Substitutions
For a richer flavor, consider using melted butter instead of shortening. If you don’t have buttermilk, you can substitute it with regular milk mixed with a tablespoon of vinegar or lemon juice. To enhance the texture, try adding a cup of corn kernels or some shredded cheese to the batter. This cornbread pairs beautifully with Elegant Potatoes for a hearty meal.
Serving Suggestions
Serve this cornbread warm, ideally with a pat of butter on top. It complements a variety of dishes, especially chili or barbecue, and can be served alongside a fresh salad like Ginger Pear Salad for a delightful contrast. For breakfast, try it with honey or jam, or even as a side with Holiday Coffee Cake for a unique twist.
Storage & Reheating
Store any leftovers in an airtight container at room temperature for up to 2 days. For longer storage, wrap tightly in plastic wrap and refrigerate for up to a week. To reheat, place slices in a preheated oven at 350 degrees Fahrenheit for about 10 minutes or until warmed through, ensuring they stay moist.
Nutrition & Diet Analysis (per serving)
Each serving of Corn Meal Corn Bread contains roughly 119 calories, with 3g protein, 17g carbohydrates, and 4g fat. It is a good source of calcium (17% of the Daily Value) and vitamin A (13% of the Daily Value). Note that it is relatively high in sodium, at 669mg per serving (29% 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 flour instead of cornmeal?
While cornmeal is essential for the characteristic texture and flavor of cornbread, you can use a combination of cornmeal and all-purpose flour if needed. However, this will change the final product, making it less traditional. Stick to cornmeal for the best results.
What can I add to make the cornbread sweeter?
To sweeten your cornbread, you can add 1/4 to 1/2 cup of sugar or honey to the batter. If you prefer a more subtle sweetness, consider incorporating some mashed ripe bananas or applesauce. This will also add moisture to the cornbread.
How do I know when the cornbread is done baking?
The cornbread is done when it is golden brown on top and a toothpick inserted into the center comes out clean. Additionally, you can tap the top lightly; if it sounds hollow, it’s a good sign that it’s fully cooked. Keep an eye on it during the last few minutes of 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).