Cornbread(Small Pan)
A moist, flavorful cornbread with a hint of sweetness and tang from buttermilk, perfect as a side for hearty meals or casual gatherings with a golden crust.
Ingredients
Instructions
- Mix all ingredients well.
- Add 1 tablespoon cooking oil into a small frying pan.
- Heat the pan, then pour the batter into the hot oil.
- Brown the cornbread a little on the stovetop.
- Transfer the pan to an oven preheated to 375°F and bake for 30 to 35 minutes.
Tips & Substitutions
For a fluffier cornbread, make sure your baking powder is fresh and consider substituting half of the buttermilk with sour cream for added richness. If you prefer a sweeter cornbread, increase the sugar to 2 tablespoons. You can also add some corn kernels or jalapeños for extra flavor. This recipe is perfect for those looking for simple American recipes.
Serving Suggestions
Serve this cornbread warm with butter and honey for a delightful treat. It pairs beautifully with Jello Whip Green Salad for a refreshing contrast. You can also enjoy it alongside chili or barbecue dishes. For a fun twist, crumble it over a salad or serve it with your favorite soups.
Storage & Reheating
Store leftover cornbread in an airtight container at room temperature for up to 2 days. For longer storage, wrap it in plastic wrap and refrigerate for up to a week. To reheat, warm individual slices in the microwave for about 15-20 seconds or place in a 350°F oven for 10 minutes until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Cornbread(Small Pan) contains roughly 117 calories, with 4g protein, 22g carbohydrates, and 3g fat. It is an excellent source of vitamin C (24% of the Daily Value), and a good source of dietary fiber. Note that it is relatively high in sodium, at 1543mg per serving (67% 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 milk instead of buttermilk?
Yes, you can use regular milk with a tablespoon of vinegar or lemon juice added to mimic the acidity of buttermilk. Let it sit for 5-10 minutes before using. This substitution will help maintain the cornbread's moisture and tenderness.
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. If it still has batter on it, return it to the oven for a few more minutes. Keep an eye on the top to prevent over-browning.
Can I add ingredients like cheese or herbs to the batter?
Absolutely! Feel free to mix in shredded cheese, fresh herbs, or spices to customize your cornbread. Just be mindful of the moisture content to ensure the batter remains balanced. This versatility makes it a great addition to various meals.
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).