Cornbread Or Cornpone
A classic Southern-style cornbread with sweet and savory flavors, perfect as a side dish for hearty meals or enjoyed on its own with butter.
Ingredients
Instructions
- Combine egg, sugar, salt, and butter in a mixing bowl.
- Add milk and mix well.
- Add all dry ingredients: flour, cornmeal, and baking powder.
- Mix until just combined; the batter may be a little stiff.
- Pour the batter into a greased baking dish.
- Bake at 375°F (190°C) for 25 to 30 minutes, or until golden brown.
Tips & Substitutions
For a sweeter cornbread, consider adding 1/2 cup of sweet corn or a tablespoon of honey to the batter. If you're out of milk, buttermilk or a non-dairy milk can be excellent substitutes. Make sure not to overmix the batter to keep the cornbread tender. For a twist, try adding jalapeños for heat or cheese for richness, which can also complement dishes like Saltine Toffee Cookies.
Serving Suggestions
Cornbread pairs wonderfully with chili or stews, making it a great side for hearty meals. You can also serve it with honey or butter for a delightful treat. For more dessert inspiration, try it alongside Evelyn Wagner's Pecan Pie for a perfect sweet finish to your meal or enjoy it as a snack with Mint Chip Ice Cream.
Storage & Reheating
Once cooled, 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 freeze for up to 3 months. To reheat, thaw if frozen and warm in a 350°F (175°C) oven for about 10-15 minutes, or microwave for a quick option.
Nutrition & Diet Analysis (per serving)
Each serving of Cornbread Or Cornpone contains roughly 820 calories, with 6g protein, 55g carbohydrates, and 64g fat. It is a good source of iron (19% of the Daily Value), protein (12% of the Daily Value), and calcium (12% of the Daily Value). Note that it is relatively high in sodium, at 859mg per serving (37% 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 whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for all-purpose flour, but it may result in a denser cornbread. To improve texture, consider using half whole wheat and half all-purpose flour. This combination retains some lightness while adding a nutty flavor.
What can I add to the cornbread for extra flavor?
You can enhance the flavor by adding ingredients like shredded cheese, cooked bacon, or herbs such as thyme or rosemary. Some people also enjoy adding a splash of hot sauce or diced jalapeños for a spicy kick, making it a versatile dish that suits various tastes.
Can I make this cornbread recipe gluten-free?
Absolutely! Substitute the all-purpose flour with a gluten-free flour blend that includes xanthan gum for better structure. Be sure to check that your baking powder is gluten-free as well. This way, you can enjoy a delicious gluten-free cornbread without sacrificing flavor.
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).