Cream Of Wheat Corn Bread
Cream of Wheat Cornbread offers a moist, tender crumb with a subtle sweetness and hearty texture, perfect for family dinners or casual gatherings. Its unique flavor pairs well with savory dishes.
Ingredients
Instructions
- Mix all ingredients in a bowl until well combined.
- Pour the batter into a greased pan.
- Bake at 350°F until the top is golden brown.
Tips & Substitutions
For a unique flavor twist, try adding a cup of corn kernels or jalapeños to the batter. If you don't have buttermilk, substitute with a mixture of regular milk and a tablespoon of vinegar or lemon juice. Ensure your oven is preheated to maintain even baking. To check for doneness, insert a toothpick in the center; it should come out clean.
Serving Suggestions
Serve warm with butter and a drizzle of honey for a delightful breakfast or snack. This cornbread pairs beautifully with hearty soups or stews, making it an excellent side dish for a family dinner. Consider serving it alongside a fresh salad, such as the Festive Pumpkin Salad, for a balanced meal.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, wrap individual slices in a damp paper towel and microwave in 30-second intervals until warm. Alternatively, reheat in the oven at 350°F for about 10-15 minutes for a crisp crust.
Nutrition & Diet Analysis (per serving)
Each serving of Cream Of Wheat Corn Bread contains roughly 646 calories, with 4g protein, 19g carbohydrates, and 62g fat. It is a good source of iron (16% of the Daily Value) and calcium (10% of the Daily Value). Note that it is relatively high in sodium, at 1984mg per serving (86% 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 make this cornbread gluten-free?
Yes, you can substitute the self-rising flour with a gluten-free all-purpose flour blend. Make sure the blend includes a leavening agent or add baking powder to ensure the cornbread rises properly.
What can I use instead of oil in the recipe?
You can replace the oil with melted butter for a richer flavor, or use applesauce for a lower-fat option. Both will yield a delicious texture, but keep in mind that applesauce may alter the sweetness slightly.
How can I tell when the cornbread is done baking?
The cornbread is done when the top turns golden brown and a toothpick inserted in the center comes out clean. It should also spring back when lightly pressed. Avoid overbaking to keep it moist.
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).