Jack'S Crunchy Crispy Cornbread
Crusty, crispy cornbread with a golden crust and tender interior, perfect for hearty meals or as a snack, offering rich corn flavor and optional crunch from cracklins.
Ingredients
Instructions
- Preheat oven to 425°F.
- Combine dry ingredients: cornmeal, grits, baking powder, and salt.
- Add milk, egg, and melted shortening or oil; mix well until smooth.
- Pour batter into a well-greased 6-inch square pan.
- Bake at 425°F for 25 to 30 minutes until golden brown and cooked through.
Tips & Substitutions
For a fluffier cornbread, consider whisking the egg whites separately and folding them in at the end. If you don't have cracklins, you can substitute with cooked bacon bits or omit them entirely for a vegetarian version. To enhance flavor, add a pinch of cayenne pepper or some shredded cheese to the batter. This cornbread recipe pairs beautifully with Santa'S Red Raspberry Ring for a delightful brunch.
Serving Suggestions
This crunchy crispy cornbread is perfect for breakfast or as a side dish with chili or soup. Serve it warm with butter and honey for a sweet touch or alongside savory dishes. It also pairs well with Strawberry Delight Salad for a fresh contrast. For a hearty meal, consider serving it with a classic American chili recipe.
Storage & Reheating
Allow leftover cornbread to cool completely at room temperature. Store it in an airtight container or wrap it tightly in plastic wrap. It can be kept at room temperature for up to 2 days or refrigerated for up to a week. To reheat, place slices in a toaster or warm them in the oven at 350°F until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Jack'S Crunchy Crispy Cornbread contains roughly 169 calories, with 2g protein, 28g carbohydrates, and 6g fat. It is a good source of calcium (16% of the Daily Value) and iron (14% of the Daily Value). Note that it is relatively high in sodium, at 1134mg per serving (49% 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 cornmeal?
Using whole wheat flour instead of cornmeal will significantly change the texture and flavor of the cornbread. It's best to stick with yellow cornmeal for the authentic taste and crunch. If you want a healthier twist, consider mixing half cornmeal and half whole wheat flour.
How can I make this cornbread sweeter?
To sweeten the cornbread, you can add 2-4 tablespoons of sugar or honey to the batter. This will enhance the flavor and give you a touch of sweetness without overpowering the dish. For a unique twist, try adding in some blueberries, which complement the cornbread beautifully.
Is it possible to make this recipe gluten-free?
Yes, you can make this cornbread gluten-free by ensuring that all ingredients, especially the baking powder, are certified gluten-free. You can also substitute the cornmeal with a gluten-free cornmeal blend for the best results. The texture might vary slightly, but it will still be delicious.
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).