Dan Melvin'S Crisp Corn Bread
Crisp, golden corn bread with a tender crumb and subtle corn flavor, perfect as a side for hearty meals or casual gatherings, appealing to bread lovers and comfort food fans.
Ingredients
Instructions
- Preheat an 8-inch iron skillet until hot.
- Sift all dry ingredients together: self-rising flour, light salt, baking powder, and cornmeal.
- Add egg and milk to the dry mixture.
- Mix well until batter is smooth.
- Pour the batter into the hot iron skillet.
- Bake at 425°F for about 20 minutes or until the top is golden and a toothpick inserted in the center comes out clean.
Tips & Substitutions
For a richer flavor, consider substituting half of the milk with buttermilk. This will add a slight tang and moisture to the cornbread. If self-rising flour isn't available, you can use all-purpose flour with a teaspoon of baking powder and a pinch of salt. Ensure the skillet is thoroughly heated before pouring in the batter to achieve a crisp crust, which is essential for this dish.
Serving Suggestions
Serve this cornbread warm, ideally with a pat of butter melting on top. It pairs beautifully with chili or soups, making it a perfect companion for hearty meals. For a sweet twist, drizzle with honey or serve alongside Honey Drops. Consider adding a fresh salad or sautéed vegetables like Brussels Sprouts Au Gratin for a complete meal.
Storage & Reheating
Allow the cornbread to cool completely before storing. Wrap it tightly in plastic wrap or aluminum foil and keep it in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate it for up to a week. To reheat, place slices in a toaster oven or microwave for a few seconds until warmed through, ensuring it doesn't dry out.
Nutrition & Diet Analysis (per serving)
Each serving of Dan Melvin'S Crisp Corn Bread contains roughly 363 calories, with 2g protein, 52g carbohydrates, and 17g fat. It is an excellent source of vitamin A (38% of the Daily Value), vitamin C (26% of the Daily Value), and calcium (25% of the Daily Value). Note that it is relatively high in sodium, at 2647mg per serving (115% 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 flour instead of self-rising flour?
Yes, you can use all-purpose flour instead of self-rising flour. Just remember to add 1 teaspoon of baking powder and a pinch of salt to mimic the self-rising flour's properties. This substitution will help your cornbread rise properly while maintaining its texture.
What can I add to the cornbread for extra flavor?
You can enhance the flavor of the cornbread by adding ingredients like shredded cheese, diced jalapeños, or even cooked bacon bits. Herbs like chives or parsley can also provide a fresh note. Experimenting with these additions can yield delicious variations that suit your taste.
How do I know when the cornbread is done baking?
The cornbread is done when the top is golden brown and a toothpick inserted in the center comes out clean. If it’s still wet or has batter clinging to it, continue baking, checking every couple of minutes. The baking time can vary slightly based on your oven.
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).