Doc'S Corn Bread
A rich, moist cornbread with a buttery flavor and tender crumb, perfect for family dinners or holiday gatherings, offering a comforting Southern-inspired taste.
Ingredients
Instructions
- Mix thoroughly the corn meal, biscuit flour, salt, creamed corn, baking powder, and eggs.
- Add melted butter to the mixture.
- Mix thoroughly until well combined.
- Whip gently to incorporate air.
- Pour the batter into buttered pans.
- Bake at 400°F until golden and cooked through.
Tips & Substitutions
For an extra moist cornbread, consider adding a cup of shredded cheese or diced jalapeños to the batter. If you don't have biscuit flour, a mix of all-purpose flour and a bit of baking soda will work as a substitute. Ensure ingredients are at room temperature for better mixing. Whip the batter gently to incorporate air, which helps achieve a light texture.
Serving Suggestions
Doc's Corn Bread is best served warm, slathered with butter or honey. It pairs beautifully with hearty dishes like Lee Fennel's Potato Soup or Edi's Hush Puppies. Consider serving it alongside a fresh salad, such as Tahisian Salad, for a complete meal, or enjoy it as a side for barbecued meats.
Storage & Reheating
Store leftover cornbread in an airtight container at room temperature for up to three days. For longer storage, wrap it tightly in plastic wrap and freeze for up to three months. To reheat, simply place in a preheated oven at 350°F for about 10-15 minutes or microwave for a quick warm-up.
Nutrition & Diet Analysis (per serving)
Each serving of Doc'S Corn Bread contains roughly 1832 calories, with 15g protein, 223g carbohydrates, and 107g fat. It is an excellent source of dietary fiber (155% of the Daily Value), vitamin A (89% of the Daily Value), and vitamin C (57% of the Daily Value), and a good source of vitamin D and potassium. Note that it is relatively high in sodium, at 2054mg per serving (89% 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 corn instead of creamed corn?
While you can use regular corn, it will change the texture and moisture of the cornbread. Creamed corn contributes creaminess and sweetness, so if substituting, consider adding a bit of milk or sour cream to keep the batter moist.
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 in the center comes out clean. Baking times may vary based on the pan used, so check a few minutes early to prevent overbaking.
Can I make this cornbread ahead of time?
Yes, you can prepare the batter a day in advance and refrigerate it. Just be sure to bring it back to room temperature before baking. This allows the flavors to meld and can enhance the overall taste.
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).