Grandpa Chico'S Cornbread
Grandpa Chico's Cornbread offers a classic, hearty Southern flavor with a tender crumb and a slightly sweet corn taste. Perfect as a side for family dinners or casual gatherings, its golden crust and moist interior make it a comforting addition to any meal.
Ingredients
Instructions
- Mix together dry ingredients in a bowl.
- Add milk and egg to the dry ingredients and mix the batter.
- Add melted shortening and stir gently to combine.
- Pour the batter into a piping hot heavy skillet (about 10 inches).
- Bake in a hot oven at 425° to 450°F for 20 to 25 minutes.
- Serve immediately.
Tips & Substitutions
For a richer flavor, consider substituting half the milk with buttermilk, which adds a slight tang. If you're out of shortening, melted butter works well as a substitute. Ensure your skillet is preheated to get that perfect crispy crust. Avoid overmixing the batter to keep the cornbread light and fluffy. For an added twist, you can stir in some shredded cheese or jalapeños for a savory kick.
Serving Suggestions
Serve this cornbread warm, ideally right out of the oven, with a pat of butter melting on top. It pairs beautifully with chili, barbeque dishes, or a hearty vegetable soup. For a sweet contrast, enjoy it with honey or maple syrup. You can also serve it alongside a slice of Basic Cream Pie for a delightful meal.
Storage & Reheating
Leftover cornbread can be stored in an airtight container at room temperature for up to 2 days. For longer storage, wrap it in plastic wrap and refrigerate for up to a week. To reheat, place slices in a toaster oven or microwave for a few seconds until warm, or cover with foil and reheat in a 350°F oven for about 10 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Grandpa Chico'S Cornbread contains roughly 573 calories, with 9g protein, 80g carbohydrates, and 24g fat. It is an excellent source of iron (21% of the Daily Value), and a good source of protein and calcium. Note that it is relatively high in sodium, at 1303mg per serving (57% 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, but the texture may be denser. It's best to use a mix of both flours if you prefer a lighter cornbread while still incorporating whole grains.
What can I add to the cornbread for extra flavor?
You can enhance the flavor by adding ingredients like shredded cheese, diced green chilies, or even chopped herbs such as chives or cilantro. For a sweet version, consider mixing in some corn kernels or blueberries.
Is this recipe suitable for freezing?
Yes, this cornbread freezes well! Wrap it tightly in plastic wrap and then in foil to prevent freezer burn. When you're ready to enjoy it, thaw it in the fridge overnight and reheat as desired. It will maintain its flavor and texture nicely.
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).