Cornmeal Bread
Cornmeal bread with a golden crust and moist crumb offers a slightly sweet, hearty flavor, perfect for breakfast or alongside savory dishes. Ideal for family gatherings and casual meals.
Ingredients
Instructions
- Sift dry ingredients into a mixing bowl.
- Combine beaten egg, sour milk, and melted butter.
- Add the wet mixture to the dry ingredients.
- Stir lightly until just combined.
- Pour batter into a greased 9 x 9-inch pan.
- Bake at 425°F (220°C) for 25 minutes.
Tips & Substitutions
For a richer flavor, consider using buttermilk instead of sour milk. If you're out of cornmeal, you can substitute with polenta or finely ground oats. Be careful not to overmix the batter to keep the bread light and fluffy. Adding herbs or cheese can enhance the flavor profile, making it a delightful accompaniment to dishes like Cream Gravy For Chicken Fried Steak.
Serving Suggestions
This cornmeal bread pairs beautifully with savory soups or stews and makes a great side for breakfast dishes. Serve it warm with butter and honey, or alongside a hearty meal like Broccoli Lima Bake. For a light snack, top slices with Pimento Cheese Sandwich Spread for a delicious twist.
Storage & Reheating
Store any leftover cornmeal bread in an airtight container at room temperature for up to three days. For longer storage, wrap it tightly in plastic wrap and freeze for up to a month. To reheat, simply pop it in the oven at 350°F (175°C) for about 10-15 minutes until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Cornmeal Bread contains roughly 125 calories, with 1g protein, 15g carbohydrates, and 7g fat. It is a good source of calcium (12% of the Daily Value). Note that it is relatively high in sodium, at 1045mg per serving (45% 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 sour milk?
Yes, you can use regular milk mixed with a tablespoon of vinegar or lemon juice to create a homemade sour milk substitute. Let it sit for about 5 minutes before using. This will mimic the acidity needed for the recipe and still yield a delicious bread.
What can I do if I don't have baking powder?
If you don't have baking powder, you can substitute it with a combination of baking soda and cream of tartar. For every teaspoon of baking powder, use 1/4 teaspoon baking soda and 1/2 teaspoon cream of tartar. This will help provide the leavening needed for the bread.
How can I tell when the bread is done baking?
To check if the cornmeal bread is done, insert a toothpick into the center. If it comes out clean or with a few crumbs attached, the bread is ready. Additionally, the top should be golden brown and spring back slightly when touched.
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).