Easy Bake Cornbread
A fluffy, golden cornbread with a slightly crispy crust, perfect as a side for hearty meals or casual gatherings, combining sweet and savory flavors.
Ingredients
Instructions
- Add 1 tablespoon of oil to a medium iron skillet and heat.
- Mix the self-rising cornmeal and self-rising flour in a mixing bowl.
- Add buttermilk to the mixture.
- Stir thoroughly until well combined.
- Pour the excess hot oil from the skillet into the mixture and stir in.
- Pour the batter into the hot skillet and bake in a 425°F oven until golden brown.
Tips & Substitutions
For a richer flavor, consider adding a tablespoon of honey or sugar to the batter. You can substitute buttermilk with regular milk mixed with a tablespoon of vinegar or lemon juice to achieve similar acidity. If you prefer a bit of heat, add chopped jalapeños or shredded cheese to the mix. This cornbread pairs beautifully with Esther'S Rolls for a delightful meal.
Serving Suggestions
This Easy Bake Cornbread is perfect as a side with chili, soups, or barbecued meats. Serve it warm with a pat of butter or drizzle of honey for extra flavor. It also pairs well with dishes like the Hard To Make Crust Apple Pie for a comforting meal. Consider slicing it into squares for easy serving.
Storage & Reheating
To store leftovers, wrap the cornbread tightly in plastic wrap or aluminum foil, or place it in an airtight container. It can be kept at room temperature for up to 2 days. For longer storage, refrigerate it for up to a week. Reheat slices in the oven at 350°F for about 10 minutes or in the microwave for 15-30 seconds until warm.
Nutrition & Diet Analysis (per serving)
Each serving of Easy Bake Cornbread contains roughly 309 calories, with 10g protein, 53g carbohydrates, and 6g fat. It is an excellent source of protein (20% of the Daily Value), and a good source of iron and calcium.
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 cornmeal instead of self-rising cornmeal?
Yes, you can use regular cornmeal, but you'll need to add baking powder and salt to ensure it rises properly. For every cup of cornmeal, add 1 teaspoon of baking powder and 1/2 teaspoon of salt.
What if I don't have an iron skillet?
If you don't have an iron skillet, you can use any oven-safe baking dish or a regular skillet. Just make sure to preheat it with oil to achieve a similar crispy texture on the edges.
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. It should also spring back slightly when touched. Baking times may vary, so keep an eye on it.
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).