Cornbread-Cream Of Wheat
Cream of Wheat cornbread offers a comforting, hearty twist on traditional cornbread with the creamy texture of wheat cereal. Sweet and savory notes blend beautifully, making it perfect for breakfast or as a side dish. Its moist crumb and subtle flavor appeal to both kids and adults alike.
Ingredients
Instructions
- Preheat the oven to 400°F (200°C).
- In a mixing bowl, combine Cream of Wheat, flour, sugar, baking powder, salt, and baking soda.
- Add the egg and buttermilk to the dry ingredients and mix until well combined.
- Pour the batter into a greased baking dish or ovenproof skillet.
- Bake in the preheated oven for 20 to 25 minutes until golden brown and a toothpick inserted into the center comes out clean.
Tips & Substitutions
For a richer flavor, consider adding a tablespoon of melted butter to the batter. If you don't have buttermilk, you can substitute with regular milk mixed with a tablespoon of vinegar or lemon juice. For a touch of sweetness, try folding in some sweet corn or finely chopped jalapeños for a savory twist. This recipe can also be easily scaled for larger gatherings.
Serving Suggestions
Serve the cornbread warm, slathered with butter and a drizzle of honey for a sweet treat. It pairs beautifully with chili, soups, or even as a side for Deer Pepper Steak Over Noodles. For a complete meal, consider serving it alongside a fresh salad or grilled vegetables to balance the flavors.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the cornbread in a preheated oven at 350°F (175°C) for about 10-15 minutes until warmed through. You can also microwave individual pieces for about 30 seconds, but this may result in a softer texture.
Nutrition & Diet Analysis (per serving)
Each serving of Cornbread-Cream Of Wheat contains roughly 68 calories, with 2g protein, 12g carbohydrates, and 2g fat. It is a good source of calcium (16% of the Daily Value). Note that it is relatively high in sodium, at 1490mg per serving (65% 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 recipe gluten-free?
Yes, you can substitute the flour with a gluten-free all-purpose flour blend. Ensure that the baking powder and other ingredients are also gluten-free. This adjustment allows you to enjoy this delicious cornbread without gluten while maintaining a similar texture.
How can I enhance the flavor of the cornbread?
You can enhance the flavor by adding herbs like rosemary or thyme, or mixing in shredded cheese for a cheesy cornbread. Additionally, incorporating spices such as paprika or cayenne can provide a nice kick. Experiment with different add-ins to find your perfect combination!
Is it possible to freeze cornbread?
Absolutely! To freeze, wrap the cooled cornbread tightly in plastic wrap and then place it in a freezer bag. It can be stored in the freezer for up to 3 months. When ready to enjoy, simply thaw in the refrigerator overnight and reheat as desired.
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).