Crispy Corn Bread
Crispy corn bread features a flavorful combination of cornmeal and buttermilk, offering a golden, crunchy crust ideal for breakfast, brunch, or as a side dish for hearty meals.
Ingredients
Instructions
- Combine the cornmeal, all-purpose flour, sugar, baking powder, and salt in a bowl and mix well.
- Beat the egg and buttermilk together, then add to the dry ingredients and stir well.
- Do not beat; set aside.
- Melt the shortening in a skillet heated to 425°F (220°C).
- Pour the hot shortening into the batter and immediately pour the batter into the hot skillet.
- Bake at 425°F for 20 minutes until golden and crispy.
Tips & Substitutions
For extra flavor, consider adding shredded cheese, chopped jalapeños, or corn kernels to the batter. If you don't have buttermilk, you can make a substitute by mixing milk with a tablespoon of vinegar or lemon juice and letting it sit for a few minutes. Use vegetable oil if shortening isn't available.
Serving Suggestions
Crispy corn bread pairs beautifully with soups, stews, or chili for a hearty meal. Serve it alongside dishes like BBQ or fried chicken for a delicious Southern-inspired feast. It also complements breakfast with butter and honey or as a side to your favorite American recipes.
Storage & Reheating
Store leftover cornbread in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate it for up to a week or freeze slices in a freezer bag for up to 3 months. Reheat in a preheated oven or microwave until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Crispy Corn Bread contains roughly 253 calories, with 5g protein, 39g carbohydrates, and 9g fat. It is a good source of calcium (14% of the Daily Value), iron (11% of the Daily Value), and protein (10% of the Daily Value). Note that it is relatively high in sodium, at 1161mg per serving (50% 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 the texture may be denser. It’s best to use half whole wheat and half all-purpose to maintain a light and fluffy cornbread.
What can I do if my cornbread is too dry?
If your cornbread turns out dry, try adding a bit more buttermilk or melted butter to the batter next time. You can also cover the cornbread with foil while baking to retain moisture.
Can I make this recipe in advance?
Yes, you can prepare the batter a few hours ahead and keep it in the refrigerator. However, for the best texture, bake it fresh just before serving. If baked in advance, warm it in the oven before serving.
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).