Jenn'S Corn Bread
Jenn's Corn Bread offers a moist, tender crumb with a sweet corn flavor, perfect as a comforting side for family dinners or casual gatherings.
Ingredients
Instructions
- Stir together the all-purpose flour, yellow corn meal, sugar, baking powder, and salt.
- Add the milk, eggs, and cooking oil or melted shortening to the dry ingredients.
- Beat just until smooth.
- Pour the batter into a greased 9 x 9 x 2-inch baking pan.
- Bake at 425°F (220°C) for 20 to 25 minutes until golden brown and cooked through.
Tips & Substitutions
For a sweeter cornbread, consider adding an extra tablespoon of sugar or incorporating some honey. If you're out of cooking oil, melted butter can be a great substitute. Ensure you don't overmix the batter to keep the cornbread light and fluffy. For added flavor, mix in some shredded cheese, jalapeños, or corn kernels, which can elevate this dish even further.
Serving Suggestions
Jenn's Corn Bread is perfect as a side dish for chili or stews, making it a fantastic companion for a comforting bowl of Hot Potato Dish. For a lighter meal, serve it alongside Easy Sour Cream Cucumbers. You can also enjoy it with a drizzle of honey or butter for extra richness.
Storage & Reheating
After cooling, 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 freeze for up to 3 months. To reheat, simply warm in the oven at 350°F (175°C) for about 10-15 minutes or microwave for a quick option.
Nutrition & Diet Analysis (per serving)
Each serving of Jenn'S Corn Bread contains roughly 121 calories, with 2g protein, 21g carbohydrates, and 4g fat. It is a good source of calcium (14% of the Daily Value) and vitamin C (13% of the Daily Value). Note that it is relatively high in sodium, at 1044mg per serving (45% 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 it may result in a denser texture. To maintain moisture, consider adding an extra tablespoon of milk or oil. A mix of both flours can also work for a lighter cornbread.
Is it possible to make this recipe dairy-free?
Absolutely! You can replace the milk with almond milk or any other plant-based milk. For the cooking oil, use any neutral oil like canola or coconut oil. This makes the cornbread suitable for those following vegetarian recipes or those with dairy restrictions.
How do I know when the cornbread is fully cooked?
The cornbread is done when it is golden brown on top and a toothpick inserted in the center comes out clean. If the top is browning too quickly, you can cover it loosely with aluminum foil to prevent burning while the inside finishes baking.
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).