Edna Lambert'S Corn Bread
A classic Southern-style cornbread with a moist crumb and slightly sweet flavor, perfect for pairing with hearty stews, chili, or enjoyed on its own as a comforting snack.
Ingredients
Instructions
- Mix shortening, salt, sugar, and egg together in a bowl.
- Add remaining ingredients: milk, flour, cornmeal, and baking powder, then combine.
- Beat the mixture for 3 to 5 minutes until smooth and well blended.
- Pour batter into a greased pan or muffin tins.
- Bake at 350°F (175°C) for 25 minutes until golden brown.
Tips & Substitutions
For a richer flavor, consider using butter instead of shortening. You can also substitute some of the all-purpose flour with whole wheat flour for added nutrition. If you prefer a sweeter cornbread, increase the sugar slightly. Adding corn kernels or jalapeños can give the bread an exciting twist. Ensure not to overmix the batter to keep the cornbread light and fluffy.
Serving Suggestions
This cornbread is perfect as a side dish for chili, soups, or barbecued meats. It pairs beautifully with a spread of honey butter or maple syrup for a touch of sweetness. Consider serving it alongside a refreshing salad or with dishes like Key Lime Pie(One 9-Inch Pie) for dessert to create a well-rounded meal.
Storage & Reheating
Store leftover cornbread in an airtight container at room temperature for up to 2 days. For longer storage, wrap it tightly in plastic wrap and refrigerate for up to a week. To reheat, place slices in a preheated oven at 350°F (175°C) for about 10-15 minutes, or warm in the microwave for 20-30 seconds, ensuring it remains moist.
Nutrition & Diet Analysis (per serving)
Each serving of Edna Lambert'S Corn Bread contains roughly 660 calories, with 7g protein, 79g carbohydrates, and 35g fat. It is an excellent source of iron (27% of the Daily Value), calcium (24% of the Daily Value), and vitamin A (20% of the Daily Value), and a good source of protein and vitamin C. Note that it is relatively high in sodium, at 1405mg per serving (61% 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 gluten-free?
Yes, to make this cornbread gluten-free, substitute regular flour with a gluten-free all-purpose flour blend. Ensure that the blend contains xanthan gum, which helps provide structure. Follow the rest of the recipe as is for a delicious gluten-free version.
How can I tell 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 or with a few moist crumbs. If the top is browning too quickly, you can cover it loosely with aluminum foil during the last few minutes of baking.
Can I add ingredients like cheese or herbs to the batter?
Absolutely! You can mix in shredded cheese, such as cheddar, or fresh herbs like chives or rosemary to enhance the flavor. Just be cautious not to add too much moisture, which could affect the texture. Aim for about 1 cup of additional ingredients to keep the balance.
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).