Imo Lou Evans'S Steamed Cornbread
Imo Lou Evans's Steamed Cornbread offers a moist, flavorful treat with sweet milk, molasses, and optional nuts or raisins, perfect for hearty breakfasts or comfort meals.
Ingredients
Instructions
- Mix sweet milk, sour milk, cornmeal, flour, egg, molasses, soda, and salt in a bowl.
- Add raisins or nuts to the mixture.
- Fill greased coffee cans two-thirds full with the batter.
- Close the cans tightly with lids.
- Place the cans on a trivet over 1 inch of boiling water in a steamer.
- Cover the steamer tightly and steam for 2 hours.
- Remove the cans from the steamer and let cool slightly.
- Cut the cornbread with a thread before serving.
Tips & Substitutions
For a lighter texture, consider substituting half of the cornmeal with finely ground oats or whole wheat flour. If you don't have molasses, honey or maple syrup can work as a sweetener, but adjust the sweetness to your taste. You can enhance the flavor by adding spices like cinnamon or nutmeg. Ensure the cans are well-greased to prevent sticking.
Serving Suggestions
Imo Lou Evans's Steamed Cornbread is delicious served warm with butter and honey. It pairs beautifully with hearty dishes like chili or a comforting Yellow Summer Squash Casserole. For a complete meal, serve it alongside a fresh salad or grilled vegetables, making it a versatile addition to any table.
Storage & Reheating
Store leftover cornbread in an airtight container in the refrigerator for up to a week. To reheat, wrap individual slices in aluminum foil and warm them in the oven at 350°F for about 10-15 minutes, or microwave for 20-30 seconds until heated through. This helps maintain moisture and keep the cornbread soft.
Nutrition & Diet Analysis (per serving)
Each serving of Imo Lou Evans'S Steamed Cornbread contains roughly 1092 calories, with 15g protein, 238g carbohydrates, and 12g fat. It is an excellent source of potassium (47% of the Daily Value), calcium (44% of the Daily Value), and iron (42% of the Daily Value), and a good source of vitamin A. Note that it is relatively high in sodium, at 2334mg per serving (101% 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 all-purpose flour instead of cornmeal?
You can replace some of the cornmeal with all-purpose flour, but the texture and flavor will change. Cornmeal gives the cornbread its characteristic taste and texture. If you prefer a smoother cornbread, consider using a finer cornmeal or a mix of both for a balanced result.
What can I use instead of raisins or nuts?
If you want to skip raisins or nuts, consider adding diced apples, cranberries, or even chocolate chips for a sweet twist. For a savory version, try incorporating cooked bacon bits or diced jalapeños for a flavorful kick.
How can I make this recipe vegan?
To make this cornbread vegan, replace the egg with a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water) and use plant-based milk instead of sweet and sour milk. Maple syrup can substitute for molasses, ensuring a delicious vegan version that retains moisture.
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).