Etta'S Corn Bread
Etta's Corn Bread offers a moist, tender crumb with a slightly sweet flavor, perfect as a side for hearty meals or casual gatherings, appealing to all corn bread lovers.
Ingredients
Instructions
- Mix dry ingredients thoroughly.
- Add melted shortening, beaten eggs, and buttermilk to the dry ingredients.
- Mix well until combined.
- Pour the batter into a greased pan, such as a cast-iron skillet.
- Bake at 425°F (220°C) for about 45 minutes, until golden brown.
- Remove from oven and rub margarine over the top until melted into the bread.
Tips & Substitutions
For extra flavor, consider adding a cup of corn kernels or diced jalapeños to the batter. If you don't have self-rising flour, you can substitute all-purpose flour with 1 teaspoon of baking powder and a pinch of salt for each cup used. Make sure to mix the dry ingredients well to ensure even distribution of the leavening agents.
Serving Suggestions
Serve this cornbread warm, spread with butter or honey for a delightful touch. It pairs beautifully with hearty soups or stews, making it a perfect side for chili or a savory bean dish. For a complete meal, consider serving it alongside a fresh English Pea Salad(Club Member: John Waters) for a balanced plate.
Storage & Reheating
Allow the cornbread to cool completely before storing it in an airtight container. It can be kept at room temperature for up to two 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 until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Etta'S Corn Bread contains roughly 648 calories, with 5g protein, 42g carbohydrates, and 53g fat. It is a good source of iron (19% of the Daily Value), vitamin C (14% of the Daily Value), and protein (10% of the Daily Value). Note that it is relatively high in sodium, at 534mg per serving (23% 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 milk instead of buttermilk?
Yes, you can substitute regular milk for buttermilk. To mimic buttermilk's acidity, add 1 tablespoon of vinegar or lemon juice to the milk and let it sit for 5-10 minutes before using. This will help achieve a similar flavor and texture in your cornbread.
What can I do if my cornbread is too dry?
If your cornbread turns out dry, it may have been overbaked or too much flour was added. To remedy this in the future, reduce the baking time or ensure precise measurements. For extra moisture, consider adding a bit of sour cream or yogurt to the batter next time.
Can I make this cornbread ahead of time?
Absolutely! You can prepare the batter a few hours in advance and store it in the refrigerator. Just remember to bring it back to room temperature before baking for the best results. This makes it convenient for serving at gatherings or alongside dishes like Hot Fudge Cake Pudding.
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).