Karen Trelstad'S Corn Bread
A moist and flavorful corn bread featuring a tender crumb, perfect for breakfast or as a side dish with butter and honey, appealing to family and entertaining gatherings.
Ingredients
Instructions
- Preheat the oven to 350°F (175°C).
- Pour the batter into an 8 x 8-inch pan and bake for 25 to 30 minutes.
- Serve warm with butter and honey.
Tips & Substitutions
For a richer flavor, consider using buttermilk instead of sour cream. If you're looking for a gluten-free option, substitute the flour with a gluten-free all-purpose blend. To enhance the sweetness, you can add a handful of corn kernels or some honey into the batter. Make sure to check for doneness with a toothpick; it should come out clean when the cornbread is ready.
Serving Suggestions
Serve warm with butter and honey, as suggested, for a delightful treat. This cornbread pairs beautifully with savory dishes like chili or fried chicken. For a heartier meal, consider serving it alongside Grandma Turner's 'Old Fashion' Jam Cake for dessert, creating a comforting Southern-inspired feast.
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 it in a preheated oven at 350°F (175°C) for about 10 minutes, or microwave it for a quick warm-up.
Nutrition & Diet Analysis (per serving)
Each serving of Karen Trelstad'S Corn Bread contains roughly 412 calories, with 9g protein, 87g carbohydrates, and 5g fat. It is an excellent source of calcium (38% of the Daily Value) and vitamin C (24% of the Daily Value), and a good source of protein and dietary fiber. Note that it is relatively high in sodium, at 1226mg per serving (53% 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 ahead of time?
Yes, you can make this cornbread ahead of time. Once baked, let it cool completely, then wrap it tightly and store it in the refrigerator for up to a week. Reheat it before serving to enjoy the best texture.
What can I use instead of sugar?
If you prefer a less sweet cornbread, you can reduce the sugar by half or substitute it with honey or maple syrup. Just remember to adjust the liquid content slightly, as these liquids will add moisture to the batter.
Can I add ingredients like cheese or jalapeños?
Absolutely! Feel free to incorporate shredded cheese, like cheddar, or diced jalapeños for a spicy kick. Just be mindful of the additional moisture these ingredients may bring; you might want to reduce the sour cream slightly.
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).