Double Cornbread
Double cornbread offers a moist, flavorful combination of sweet corn and tender crumb, perfect for family dinners, potlucks, or as a comforting side dish.
Ingredients
Instructions
- Preheat oven to 425°F.
- Grease a 9 x 9 x 1 3/4-inch baking pan.
- Sift flour with cornmeal, baking powder, salt, and sugar; set aside.
- In a medium bowl, combine eggs, milk, melted butter, and cream-style corn.
- Add the flour mixture to the wet ingredients, stirring only until just moistened.
- Spoon batter into the prepared pan.
- Bake for 25 to 30 minutes, or until a cake tester inserted in the center comes out clean and the top is golden brown.
- Spread butter or margarine on top while hot to keep it soft and moist.
- Cut into squares and serve hot.
Tips & Substitutions
For added texture and flavor, consider mixing in fresh or frozen corn kernels along with the cream-style corn. You can also substitute the all-purpose flour with a gluten-free blend if needed. If you prefer a sweeter cornbread, increase the sugar to 1/3 cup. To keep the cornbread moist, avoid overmixing the batter; combine just until the dry ingredients are incorporated.
Serving Suggestions
Serve the double cornbread warm, spread with butter or margarine, for a comforting side dish. It pairs beautifully with hearty soups or stews, and complements dishes like chili or braised meats. For a delightful dessert after a meal, consider following up with a slice of Raisin And Pecan Cream Pie for a sweet finish.
Storage & Reheating
Store any leftovers in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to a week. To reheat, place the cornbread in a preheated oven at 350°F for about 10-15 minutes, or microwave individual pieces for 20-30 seconds until warmed through. This will help retain moisture.
Nutrition & Diet Analysis (per serving)
Each serving of Double Cornbread contains roughly 238 calories, with 4g protein, 38g carbohydrates, and 8g fat. It is a good source of calcium (19% of the Daily Value), vitamin C (16% of the Daily Value), and iron (14% of the Daily Value). Note that it is relatively high in sodium, at 1081mg per serving (47% 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 cornmeal instead of flour for a gluten-free option?
While cornmeal adds flavor, you cannot replace all-purpose flour with cornmeal directly in this recipe. Instead, use a gluten-free flour blend that mimics the properties of all-purpose flour. This will ensure the cornbread rises properly and retains a good texture.
What can I add to the cornbread for extra flavor?
You can mix in jalapeños for a spicy kick, cheese for richness, or herbs like rosemary or thyme for an aromatic touch. Adding crumbled bacon or diced bell peppers can also enhance the flavor. Experiment to find your favorite combination that suits your taste.
Can this recipe be made ahead of time?
Yes, you can prepare the batter ahead of time and store it in the refrigerator for up to 24 hours before baking. Just be sure to give it a good stir before pouring it into the pan. Alternatively, bake the cornbread ahead and store it; it will still be delicious when reheated.
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).