Joann'S Cornbread
A savory, cheesy cornbread with green chilies and vegetables, perfect for family dinners or potlucks, offering a moist texture with a hint of spice and richness.
Ingredients
Instructions
- Mix all of the ingredients except the cheese well.
- Pour half of the mixture into a hot iron skillet.
- Sprinkle the grated Cheddar cheese evenly over the mixture in the skillet.
- Pour the remaining batter over the cheese layer in the skillet.
- Bake at 450°F for 30 minutes until golden and cooked through.
Tips & Substitutions
For a spicier cornbread, consider adding more green chili peppers or using jalapeños. If you don't have Crisco oil, vegetable or canola oil can be substituted without affecting the texture. You can also experiment with different cheeses, such as pepper jack for a kick. This versatile dish can be served as a side with Scott'S Spaghetti Sauce for a delightful meal.
Serving Suggestions
Joann'S Cornbread is delicious on its own but can also be served with chili, soup, or as a side to grilled meats. It pairs beautifully with salads or can be enjoyed with butter and honey for breakfast. For a complete meal, serve alongside dishes like Tossed Egg Salad or a fresh green salad.
Storage & Reheating
Leftover cornbread can be stored in an airtight container at room temperature for up to 2 days or in the refrigerator for up to a week. To reheat, simply warm it in the oven at 350°F until heated through, or microwave individual pieces for about 20-30 seconds. This keeps the cornbread moist and fluffy.
Nutrition & Diet Analysis (per serving)
Each serving of Joann'S Cornbread contains roughly 317 calories, with 12g protein, 38g carbohydrates, and 14g fat. It is an excellent source of vitamin C (60% of the Daily Value), calcium (24% of the Daily Value), and protein (23% of the Daily Value), and a good source of vitamin A.
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 cornmeal?
Yes, you can use coarse or fine cornmeal, but the texture may vary slightly. Fine cornmeal will yield a smoother cornbread, while coarse cornmeal will give it more texture. Adjust baking time if necessary.
What can I do if I don’t have sour cream?
If sour cream is unavailable, plain yogurt or buttermilk can be used as substitutes. They will provide a similar tangy flavor and moisture to the cornbread.
Can I make this cornbread ahead of time?
Absolutely! You can prepare the batter a day in advance and store it in the refrigerator. Just be sure to mix it well before pouring it into the skillet and baking. This makes for a convenient option for meal prep.
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).