Irene'S Corn Bread
Irene's Corn Bread offers a hearty, slightly sweet flavor with a moist, crumbly texture that pairs perfectly with hearty stews or enjoyed as a breakfast treat. Its rich corn flavor and tender crumb make it a comforting addition to any meal, suitable for family gatherings or casual dinners.
Ingredients
Instructions
- Put water and margarine in a large pot; bring to boil.
- Beat eggs and sugar; stir in salt, milk, and corn meal.
- Add the egg mixture to the boiling water; stir and cook until thick.
- Pour into a 9 x 9-inch baking dish or pan.
- Bake at 350°F for 1 hour.
Tips & Substitutions
For a slightly sweeter cornbread, add an extra 1/4 cup of sugar. If you prefer a buttery flavor, substitute half of the margarine with butter. To enhance the texture, consider adding a cup of grated cheese or a handful of chopped jalapeños for a spicy kick. For a gluten-free version of this American recipe, swap yellow corn meal with a gluten-free blend.
Serving Suggestions
Irene's Corn Bread is delicious on its own but pairs beautifully with Festive Green Bean Casserole for a hearty meal. Serve it alongside chili or barbecued meats for a comforting dinner. For a sweet touch, drizzle with honey or serve with butter and jam. It also makes a great breakfast when toasted.
Storage & Reheating
Store leftover cornbread in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate it for up to a week or freeze it for up to 3 months. To reheat, wrap in foil and warm in the oven at 350°F until heated through, or microwave individual pieces for a quick snack.
Nutrition & Diet Analysis (per serving)
Each serving of Irene'S Corn Bread contains roughly 1274 calories, with 15g protein, 176g carbohydrates, and 61g fat. It is an excellent source of vitamin C (92% of the Daily Value), calcium (37% of the Daily Value), and dietary fiber (34% of the Daily Value), and a good source of vitamin A. Note that it is relatively high in sodium, at 2613mg per serving (114% 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 corn meal instead of yellow corn meal?
Yes, you can substitute whole wheat corn meal for yellow corn meal, but it may alter the texture and flavor slightly. Whole wheat corn meal tends to be denser, so you may want to adjust the liquid ingredients to achieve the desired consistency.
What can I do if my cornbread turns out too dry?
If your cornbread is too dry, it may be due to overbaking or using too much corn meal. Adding a bit more milk or even sour cream to the batter can help retain moisture. If you have leftovers, try serving them with a drizzle of melted butter or a side of gravy.
Can I make this cornbread ahead of time?
Absolutely! You can prepare the batter a day in advance and store it in the fridge. Just remember to bring it to room temperature before baking. Alternatively, bake the cornbread ahead of time and reheat it when you're ready to serve.
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).