Country Style Corn Bread For Muffins, Corn Sticks Or Pone
A hearty and versatile cornbread perfect for muffins, sticks, or pone, boasting a tender crumb and rich corn flavor that pairs well with hearty meals and comfort foods.
Ingredients
Instructions
- Heat oven to 450°F (232°C).
- Spray muffin pans, corn stick molds, or a skillet with Pam or non-stick spray.
- Sift together the cornmeal, salt, soda, baking powder, and sugar.
- Mix oil with buttermilk and add to the dry mixture; stir until smooth.
- Pour batter into greased pans, filling muffin cups and corn stick molds about 2/3 full; for corn pone, pour batter into a greased skillet about 1 inch deep.
- Bake for 20 to 25 minutes until the top is as brown as desired.
Tips & Substitutions
For a richer flavor, consider using bacon grease instead of oil. You can also substitute half of the cornmeal with whole wheat flour for added nutrition. If buttermilk is unavailable, mix regular milk with a tablespoon of vinegar or lemon juice and let it sit for 5-10 minutes to sour. This country-style cornbread can be easily adjusted to suit your taste.
Serving Suggestions
Serve these cornbread muffins warm with a dollop of butter or honey for a delightful treat. They pair beautifully with Sinfully Rich Sweet Potatoes for a comforting meal. For a hearty breakfast, enjoy them alongside scrambled eggs or topped with jam. They're versatile enough to accompany soups or stews as well.
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 place it in the refrigerator for up to a week. To reheat, place individual pieces in a microwave for 15-20 seconds or warm them in a preheated oven at 350°F (175°C) for about 10 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Country Style Corn Bread For Muffins, Corn Sticks Or Pone contains roughly 129 calories, with 5g protein, 15g carbohydrates, and 6g fat. It is a good source of calcium (15% of the Daily Value) and protein (10% of the Daily Value). Note that it is relatively high in sodium, at 1996mg per serving (87% 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 cornmeal instead of white cornmeal?
Yes, you can use regular yellow cornmeal, but the texture and flavor may vary slightly. White cornmeal tends to be finer and has a milder taste, while yellow cornmeal is coarser and more robust. Experiment to see which version you prefer.
Can I make this recipe gluten-free?
Absolutely! To make gluten-free cornbread, simply replace the white cornmeal with certified gluten-free cornmeal. Ensure all other ingredients, such as baking powder and oil, are also gluten-free. This will keep the cornbread delicious without compromising on texture.
How do I know when the cornbread is done baking?
The cornbread is done when it turns golden brown on top and a toothpick inserted into the center comes out clean. If you prefer a crispier top, leave it in the oven for an additional few minutes, but keep an eye on it to prevent burning.
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).