Jim'S "Southern" Cornbread
Jim's Southern Cornbread offers a hearty, slightly sweet flavor with a savory touch from bacon or ham, perfect for casual family meals or gatherings that appreciate comforting, rustic dishes.
Ingredients
Instructions
- Preheat the oven to 375°F (190°C).
- In a mixing bowl, combine cornmeal, baking powder, bicarbonate of soda, and salt.
- In a separate bowl, beat the egg and then mix in the yogurt.
- Add the egg and yogurt mixture to the dry ingredients and stir until just combined.
- Fold in the diced onion and bacon or ham.
- Pour the batter into a greased baking dish or skillet.
- Bake until golden brown and a toothpick inserted in the center comes out clean, about 20-25 minutes.
- Allow to cool slightly before serving.
Tips & Substitutions
For a richer flavor, consider using buttermilk instead of yogurt. You can also substitute the bacon with diced jalapeños for a spicy kick. If you like your cornbread sweeter, add a tablespoon of sugar or honey. Make sure not to overmix the batter to keep the cornbread light and fluffy.
Serving Suggestions
This cornbread pairs beautifully with Sweet And Tangy Pork or can be served as a hearty side with Summer Tasting Barbecue Spareribs Anytime. Enjoy it warm with a pat of butter or alongside dishes like Spinach Salad With Dressing for a delightful meal.
Storage & Reheating
Store any leftover cornbread in an airtight container at room temperature for up to two days. For longer storage, wrap it tightly in plastic wrap and refrigerate for up to a week. Reheat in the oven at 350°F (175°C) for about 10 minutes to restore its texture.
Nutrition & Diet Analysis (per serving)
Each serving of Jim'S "Southern" Cornbread contains roughly 449 calories, with 9g protein, 84g carbohydrates, and 9g fat. It is an excellent source of calcium (21% of the Daily Value), and a good source of protein and iron. Note that it is relatively high in sodium, at 2409mg per serving (105% 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 make this cornbread vegan?
Yes! To make it vegan, substitute the egg with a flaxseed meal or a chia seed mixture (1 tablespoon flaxseed or chia seeds mixed with 3 tablespoons water). Use plant-based yogurt to maintain the moisture and texture of the cornbread.
What can I use instead of cornmeal?
If you don't have cornmeal, you can use finely ground polenta or even all-purpose flour, though the texture will be different. Using a mix of flour and cornmeal can also work well to achieve a good balance.
How do I know when the cornbread is done baking?
The cornbread is done when it turns golden brown and a toothpick inserted in the center comes out clean. It should also spring back when lightly pressed. Keep an eye on it towards the end of the baking time to prevent overbaking.
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).