Georgia Cornbread
A moist and flavorful cornbread with a hint of sweetness and creaminess, perfect for family dinners or holiday gatherings, pairing well with hearty stews and chili.
Ingredients
Instructions
- Cream sugar and butter together; add eggs one at a time, then mix in sour cream.
- Add corn and vanilla; then fold in cornmeal, salt, and baking powder.
- Pour batter into a greased baking dish and bake at 325°F for 40 to 50 minutes until golden brown.
Tips & Substitutions
For a slightly healthier version, consider reducing the sugar to 1/4 cup or substituting with honey or maple syrup. If you want a richer flavor, experiment by adding a pinch of cayenne pepper for a subtle heat. Ensure your butter is softened to room temperature for easier creaming. This cornbread pairs wonderfully with dishes like Creamed Vegetables or Jiffy Black Walnut Cake for a delightful meal.
Serving Suggestions
This cornbread is delicious served warm with a pat of butter on top. It makes a great side for chili, barbecue, or fried chicken. You can also enjoy it as a breakfast treat alongside eggs and bacon. For dessert, serve it with honey or maple syrup, or even a scoop of vanilla ice cream for a delightful twist.
Storage & Reheating
To store leftovers, let the cornbread cool completely, then wrap it tightly in plastic wrap or aluminum foil. You can also place it in an airtight container. It will keep well in the refrigerator for up to 3 days. To reheat, place individual pieces in the microwave for 20-30 seconds or warm in a preheated oven at 350°F for about 10 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Georgia Cornbread contains roughly 220 calories, with 4g protein, 40g carbohydrates, and 2g fat. It is a good source of calcium (11% of the Daily Value). Note that it is relatively high in sodium, at 1064mg per serving (46% 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 a different type of cornmeal for this recipe?
Yes, you can use white cornmeal if that's what you have on hand. However, keep in mind that the flavor and texture may vary slightly. Other options like masa harina can also work, but they will produce a different taste and consistency.
What can I substitute for sour cream?
If you don't have sour cream, Greek yogurt is a great substitute, offering a similar tangy flavor and creamy texture. You could also use buttermilk or a dairy-free yogurt alternative if you're looking for a non-dairy option.
How can I tell when the cornbread is done baking?
To check if the cornbread is done, insert a toothpick in the center. If it comes out clean or with a few moist crumbs, it's ready. The top should be golden brown, and the edges might pull away slightly from the baking dish.
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).