Daddy'S Buttermilk Corn Bread
A moist, flavorful cornbread with a hint of bacon bits, perfect as a comforting side for family dinners or casual gatherings, with a tender crumb and savory notes.
Ingredients
Instructions
- Sift the flour and stir in the self-rising cornmeal.
- Combine the egg and buttermilk in a bowl; add the melted shortening.
- Pour the wet ingredients into the dry ingredients and stir just until combined.
- Turn the batter into a greased 8-inch square pan.
- Bake in a 400°F oven for about 30 minutes until golden and cooked through.
Tips & Substitutions
For extra flavor, consider adding some chopped jalapeños or cheese to the batter. If you don't have self-rising cornmeal, you can make your own by combining regular cornmeal with baking powder and salt. This cornbread can be made gluten-free by substituting the flour with a gluten-free blend. The optional bacon bits provide a savory twist that elevates this dish.
Serving Suggestions
Serve warm with a pat of butter on top for a delicious treat. This cornbread pairs beautifully with Diabetic Barbecued Beans or can be enjoyed alongside a hearty chili for a comforting meal. It also makes a great side for grilled meats, enhancing the overall flavor of your dish.
Storage & Reheating
Store any 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 for up to 3 months. To reheat, wrap individual pieces in foil and warm them in a 350°F oven for about 10-15 minutes until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Daddy'S Buttermilk Corn Bread contains roughly 276 calories, with 6g protein, 39g carbohydrates, and 11g fat. It is a good source of protein (13% 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?
You can use regular milk, but for the best results, add 1 tablespoon of vinegar or lemon juice to the milk and let it sit for about 5 minutes to mimic buttermilk's acidity. This will help achieve the desired texture and flavor in the cornbread.
How do I know when the cornbread is done baking?
The cornbread is done when it turns golden brown and a toothpick inserted in the center comes out clean. Baking times can vary slightly, so keep an eye on it during the last few minutes of cooking to prevent overbaking.
Can I make this cornbread ahead of time?
Yes, you can prepare the batter ahead of time and store it in the refrigerator for up to 24 hours. However, for the best texture, bake it fresh. If you need to make it in advance, bake it, cool, and store it as described in the storage section.
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).