Dieter'S Cornbread
A moist and flavorful cornbread with a tender crumb, featuring the rich taste of stoneground cornmeal and buttermilk, perfect for comfort meals and family gatherings.
Ingredients
Instructions
- Combine cornmeal, flour, baking powder, and baking soda in a medium bowl.
- Stir well to mix.
- Add beaten egg and buttermilk to the dry ingredients.
- Stir until the batter is smooth.
- Pour the batter into a 9-inch pan coated with vegetable cooking spray.
- Bake at 400°F for 35 minutes or until the cornbread is golden.
Tips & Substitutions
For a lighter texture, consider using a combination of whole wheat flour and all-purpose flour instead of all-purpose alone. You can also replace buttermilk with a mixture of regular milk and a tablespoon of vinegar or lemon juice for a similar tang. If you prefer a sweeter cornbread, adding a tablespoon or two of honey or sugar can enhance the flavor. This recipe is a great companion to dishes like Electric Skillet Dinner.
Serving Suggestions
Dieter's Cornbread is delicious served warm with a pat of butter or drizzled with honey. It pairs beautifully with savory dishes like chili or stews, making it an excellent choice for a comforting meal. Consider serving it alongside a salad or with a side of Zucchini Crabcakes for a delightful vegetarian spread. This versatile bread can also be enjoyed at breakfast with some jam or fruit.
Storage & Reheating
Store leftover cornbread in an airtight container at room temperature for up to 2 days or in the refrigerator for up to a week. To reheat, wrap individual pieces in foil and place them in a preheated oven at 350°F for about 10-15 minutes, or microwave for 20-30 seconds until warm. This keeps the cornbread moist and flavorful.
Nutrition & Diet Analysis (per serving)
Each serving of Dieter'S Cornbread contains roughly 166 calories, with 3g protein, 34g carbohydrates, and 3g fat. It is a good source of calcium (10% of the Daily Value). Note that it is relatively high in sodium, at 719mg per serving (31% 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 vegan?
Yes, you can make this cornbread vegan by substituting the egg with a flaxseed meal mixture (1 tablespoon flaxseed meal + 3 tablespoons water) and using a plant-based milk alternative in place of buttermilk. Ensure that the baking powder is vegan as well.
What can I add to the batter for extra flavor?
For extra flavor, consider adding ingredients like shredded cheese, chopped jalapeños, or corn kernels directly into the batter before baking. Herbs such as chives or cilantro can also add a fresh touch to the cornbread.
How do I know when the cornbread is done baking?
The cornbread is done when it is golden brown on top and a toothpick inserted into the center comes out clean. Keep an eye on it starting around the 30-minute mark to prevent overbaking.
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).