Corn Or "Egg" Bread
A moist, flavorful cornbread with a hint of buttermilk and bacon fat, perfect for family dinners, picnics, or as a comforting side for hearty meals.
Ingredients
Instructions
- Preheat oven to 450°F (232°C). Grease a pan with bacon fat if desired.
- In a mixing bowl, combine cornmeal, flour, salt, and soda.
- Add buttermilk and egg to the dry ingredients and mix until well combined.
- Pour batter into the prepared pan where bacon fat has been placed at the bottom.
- Bake for 20 to 30 minutes, until golden brown.
- During the last 2 or 3 minutes, turn on the broiler to brown the top of the cornbread.
Tips & Substitutions
For a twist, try adding shredded cheese or chopped jalapeños to the batter for extra flavor. If you don't have buttermilk, you can substitute it with regular milk mixed with a tablespoon of vinegar or lemon juice. Ensure your bacon fat is hot before pouring in the batter for a crispy bottom. This cornbread pairs beautifully with Honeyed Carrots With Bacon.
Serving Suggestions
Serve the cornbread warm with a pat of butter or honey drizzled on top for added richness. It pairs well with savory dishes like chili or soup, and makes a perfect side for any Southern meal. Consider enjoying it alongside Hot Five-Bean Salad for a delightful contrast.
Storage & Reheating
Store leftover cornbread in an airtight container in the refrigerator for up to 3 days. To reheat, wrap the cornbread in foil and place it in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until warmed through. You can also microwave slices for quick reheating.
Nutrition & Diet Analysis (per serving)
Each serving of Corn Or "Egg" Bread contains roughly 106 calories, with 4g protein, 11g carbohydrates, and 5g fat. Note that it is relatively high in sodium, at 1078mg per serving (47% 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 make this cornbread gluten-free?
Yes, you can easily make this cornbread gluten-free by substituting the all-purpose flour with a gluten-free flour blend. Make sure to check that your cornmeal is also certified gluten-free to avoid cross-contamination.
What can I use instead of bacon fat?
If you prefer not to use bacon fat, you can replace it with melted butter, vegetable oil, or even coconut oil for a different flavor. Each substitute will alter the taste slightly but will still yield delicious results.
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 into the center comes out clean. Keep an eye on it during the last few minutes of baking, especially if using a broiler to achieve a crispy top.
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).