Cornbread Or Corn Muffins
Golden, moist cornbread with a tender crumb and slightly sweet flavor, perfect for pairing with hearty meals, chili, or as a breakfast treat for family and friends.
Ingredients
Instructions
- In a large mixing bowl, combine flour, cornmeal, sugar, baking powder, and salt.
- Mix well.
- In a separate bowl, combine milk, melted butter, and beaten eggs.
- Add the wet ingredients to the dry ingredients.
- Mix until blended, do not overbeat.
- Pour the batter into a greased baking pan or greased muffin tins.
- Bake at 350°F (175°C) until golden brown.
Tips & Substitutions
For a richer flavor, consider adding a cup of corn kernels or a tablespoon of honey to the batter. If you prefer a healthier option, substitute half the all-purpose flour with whole wheat flour. Make sure not to overmix the batter; a few lumps are okay for a tender cornbread. For added texture, fold in shredded cheese, which pairs beautifully with Corn A La King.
Serving Suggestions
Cornbread can be served warm with a pat of butter on top or drizzled with honey. It pairs well with chili, soups, or barbecued meats. For a delightful breakfast, serve it alongside Rice Pudding (Microwave) or fresh fruit. You can also crumble it over salads for added crunch.
Storage & Reheating
Store any leftover cornbread in an airtight container at room temperature for up to 2 days. For longer storage, wrap it tightly in plastic wrap and refrigerate for up to a week. To reheat, wrap in foil and warm in a 350°F oven until heated through, or microwave in short intervals to avoid drying it out.
Nutrition & Diet Analysis (per serving)
Each serving of Cornbread Or Corn Muffins contains roughly 377 calories, with 6g protein, 58g carbohydrates, and 14g fat. It is a good source of dietary fiber (19% of the Daily Value), vitamin C (19% of the Daily Value), and calcium (18% of the Daily Value). Note that it is relatively high in sodium, at 1189mg per serving (52% 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 buttermilk instead of regular milk?
Yes, using buttermilk will add a nice tang and moisture to the cornbread. Just make sure to reduce the baking powder slightly, as buttermilk is acidic and will react with the leavening agents.
How can I make this recipe gluten-free?
To make gluten-free cornbread, substitute the all-purpose flour with a gluten-free flour blend. Ensure that the baking powder is also gluten-free. The texture may vary slightly, but it should still be delicious!
What's the best way to know when cornbread is done baking?
The cornbread is done when it is golden brown and a toothpick inserted into the center comes out clean. Keep an eye on it in the last few minutes of baking to avoid overcooking.
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).