Jean Worley'S Corn Bread
A moist, flavorful cornbread with a hint of sweetness and cornmeal crunch, perfect as a side dish for family dinners or casual gatherings.
Ingredients
Instructions
- Beat eggs with milk; add the cooled melted butter and remaining ingredients.
- Pour the batter into a greased 12 x 8-inch pan.
- Bake in a 350°F oven for 30 to 35 minutes, until golden brown.
- Do not overbake.
Tips & Substitutions
For a richer flavor, consider adding a cup of corn kernels or diced jalapeños to the batter. If you're out of Bisquick, you can make a homemade mix with flour, baking powder, and salt. Remember not to overmix the batter to ensure a light texture. Adjust sugar based on your taste preference, especially if you plan to serve it with sweet toppings.
Serving Suggestions
Serve this cornbread warm with butter or honey for a delightful treat. It pairs beautifully with hearty soups and stews, making it a perfect side for dishes like Edna Tuxhorn'S Macaroni And Cheese. For a savory twist, try topping it with chili or serve it alongside a fresh salad for a balanced meal.
Storage & Reheating
Store leftover cornbread in an airtight container at room temperature for up to 2 days. For longer storage, wrap it tightly in plastic wrap and refrigerate for up to a week. To reheat, place slices in a microwave for about 15-20 seconds or warm them in an oven set to 350°F for 10-15 minutes until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Jean Worley'S Corn Bread contains roughly 1970 calories, with 23g protein, 240g carbohydrates, and 103g fat. It is an excellent source of calcium (93% of the Daily Value), iron (80% of the Daily Value), and protein (45% of the Daily Value), and a good source of dietary fiber and vitamin D. Note that it is relatively high in sodium, at 1307mg 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 a different type of flour instead of Bisquick?
Yes, you can substitute Bisquick with a homemade mix of 2 cups all-purpose flour, 1 tablespoon baking powder, and 1 teaspoon salt. This will yield a similar texture and flavor, allowing you to customize the cornbread to your liking.
Is it possible to make this cornbread without eggs?
Absolutely! You can replace each egg with 1/4 cup of unsweetened applesauce or a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water). These substitutes will help bind the ingredients while keeping the cornbread moist.
How can I add flavors to my cornbread?
You can enhance the flavor by mixing in spices like cumin or smoked paprika, or add ingredients like shredded cheese, cooked bacon, or fresh herbs. These variations will create a unique twist on the classic cornbread recipe that pairs well with various dishes.
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).