Good Corn Bread
Warm, tender corn bread with a slightly sweet flavor and a moist crumb, perfect for pairing with hearty stews or enjoying as a snack. Its golden crust and rich, tangy flavor make it a comforting addition to family dinners or casual gatherings.
Ingredients
Instructions
- Preheat oven to 425°F (220°C).
- In a large mixing bowl, combine flour, cornmeal, sugar, baking powder, salt, and baking soda.
- Add the beaten egg, milk, and sour cream to the dry ingredients and mix until just combined.
- Pour the batter into a greased baking dish or skillet.
- Bake in the preheated oven for 25 minutes, or until golden brown and a toothpick inserted in the center comes out clean.
- Allow to cool slightly before slicing and serving.
Tips & Substitutions
For a sweeter cornbread, consider adding an extra tablespoon of sugar or mixing in some honey. If you want a savory twist, try incorporating shredded cheese or chopped jalapeños. For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend. Ensure the ingredients are mixed gently to avoid overmixing, which can result in a dense texture.
Serving Suggestions
Good Corn Bread is best served warm with butter or honey for spreading. It pairs beautifully with soups, stews, or chili, making it a perfect side for a cozy meal. For a delightful twist, serve it alongside D.P. Whitmer'S Blueberry Muffins(This Recipe Won Third Place In 'Connecticut Post' Contest.) for a sweet and savory brunch spread.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place individual slices in the microwave for about 20-30 seconds or warm them in a preheated oven at 350°F (175°C) for 10-15 minutes. This will help maintain their moistness and flavor.
Nutrition & Diet Analysis (per serving)
Each serving of Good Corn Bread contains roughly 226 calories, with 5g protein, 46g carbohydrates, and 2g fat. It is a good source of calcium (17% of the Daily Value), protein (11% of the Daily Value), and iron (10% of the Daily Value). Note that it is relatively high in sodium, at 1221mg per serving (53% 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 whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for all-purpose flour. However, it may yield a denser cornbread. To balance the texture, you might want to add a bit more milk or reduce the amount of cornmeal slightly.
What can I add to enhance the flavor of the cornbread?
You can enhance the flavor by adding ingredients like fresh herbs, spices, or even a can of drained Ralph'S Cream-Style Corn for added moisture and sweetness. Experimenting with different add-ins can create your perfect cornbread.
Can I freeze cornbread, and how do I do it?
Yes, cornbread freezes very well. Allow it to cool completely, then wrap it tightly in plastic wrap and aluminum foil before placing it in the freezer. To thaw, leave it in the refrigerator overnight or microwave it for a few seconds to enjoy it warm.
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).