Daddy'S Corn Bread
A classic Southern-style corn bread with crispy edges and moist interior, perfect for family dinners and gatherings, using simple ingredients with optional variations.
Ingredients
Instructions
- Preheat your cast-iron skillet or corn stick pans and heat the shortening until it's smoking hot.
- In a mixing bowl, combine the all-purpose flour, baking soda, baking powder, salt, and sugar.
- In a separate bowl, whisk the egg and then add the buttermilk.
- Gradually add the wet ingredients to the dry ingredients, stirring until just combined.
- Carefully pour the batter into the hot skillet or pans, ensuring even distribution.
- Bake or cook until the top is golden brown and a toothpick inserted into the center comes out clean, about 20 minutes.
Tips & Substitutions
For an extra flavor boost, consider adding shredded cheese or jalapeños to the batter. You can substitute the buttermilk with regular milk mixed with a tablespoon of vinegar for a similar tang. If you don't have shortening, melted butter works well too. Ensure your skillet is adequately preheated to achieve that perfect golden crust. This recipe is a great base for American recipes that celebrate comfort food.
Serving Suggestions
Serve this cornbread warm, slathered with butter or honey for a delightful treat. It pairs beautifully with dishes like chili or a hearty vegetable soup. For a twist, try it alongside Cape Cod Cranberry Salad for a sweet and savory combo. You can also crumble it over salads for added texture or enjoy it as a side with smoked turkey sausage en croute.
Storage & Reheating
Allow the cornbread to cool completely before storing. Wrap it in plastic wrap or aluminum foil and place it in an airtight container. It can be stored at room temperature for up to 2 days or refrigerated for up to a week. To reheat, pop it in a preheated oven at 350°F for about 10 minutes until warmed through and slightly crispy.
Nutrition & Diet Analysis (per serving)
Each serving of Daddy'S Corn Bread contains roughly 42 calories, with 1g protein, 7g carbohydrates, and 1g fat. It is a good source of calcium (10% of the Daily Value). Note that it is relatively high in sodium, at 1711mg per serving (74% 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 ahead of time?
Yes, you can prepare the batter in advance and store it in the refrigerator for up to 24 hours. However, for the best texture, it's recommended to bake it fresh just before serving. If you've baked it already, store it as instructed and reheat when ready to enjoy.
What can I use instead of yellow stone ground cornmeal?
If you don't have yellow stone ground cornmeal, you can use regular cornmeal or even polenta as a substitute. Just keep in mind that the texture may change slightly, but it will still yield delicious results. Experiment with different types to find your preferred flavor.
How can I make this cornbread sweeter?
To enhance the sweetness of your cornbread, you can increase the sugar to 2 tablespoons or add ingredients like honey or maple syrup to the batter. For a unique twist, consider mixing in some cooked sweet corn or berries for additional sweetness and flavor.
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).