Elaine'S Cornbread And Corn Medley
A cheesy, creamy cornbread and corn medley with rich flavors, perfect for potlucks and versatile for hot or cold serving, appealing to family and friends alike.
Ingredients
Instructions
- Mix all ingredients except cheese in a 9 x 13-inch dish.
- Bake at 350°F (175°C) for 40 minutes.
- After 30 minutes of baking, add shredded Cheddar cheese on top.
- Bake for the remaining 10 minutes until cheese is melted and golden.
Tips & Substitutions
For a richer flavor, consider adding a pinch of salt or some chopped jalapeños for a kick. If you don't have margarine, unsalted butter works perfectly as a substitute. You can also use a different type of cheese like Monterey Jack for a unique twist. To enhance the cornbread's texture, try adding a cup of cooked bacon or diced bell peppers.
Serving Suggestions
This cornbread pairs beautifully with a bowl of chili or can be served as a side to barbecued meats. For a complete meal, serve alongside a fresh green salad or roasted vegetables. It also makes a great snack on its own or can be enjoyed with honey or butter spread on top, enhancing its flavor.
Storage & Reheating
Allow leftover cornbread to cool completely, then cover tightly with plastic wrap or aluminum foil, or store in an airtight container. It can be refrigerated for up to 3 days. To reheat, simply place it in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until warmed through and the cheese is melty.
Nutrition & Diet Analysis (per serving)
Each serving of Elaine'S Cornbread And Corn Medley contains roughly 309 calories, with 8g protein, 44g carbohydrates, and 14g fat. It is an excellent source of dietary fiber (36% of the Daily Value), and a good source of protein and calcium. It also contributes 10g of dietary fiber toward your daily target.
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 ahead of time?
Absolutely! You can prepare the batter in advance and store it in the refrigerator for up to 24 hours before baking. Just remember to add the cheese during the last 10 minutes of baking to ensure it melts beautifully.
What can I substitute for sour cream?
If you don't have sour cream on hand, plain Greek yogurt is an excellent substitute. It will provide the same creaminess and tangy flavor. Alternatively, you can use buttermilk or a combination of milk and lemon juice for a similar effect.
Is this recipe suitable for freezing?
Yes, you can freeze this cornbread! Once it has cooled, wrap it tightly in plastic wrap and then aluminum foil to prevent freezer burn. It can be frozen for up to 3 months. To thaw, simply place it in the fridge overnight and reheat as desired.
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).