Kate Houston'S Cornbread
A classic, moist cornbread with a slightly sweet flavor, perfect as a side dish for hearty meals or family gatherings, offering warm comfort in every bite.
Ingredients
Instructions
- In a bowl, mix all dry ingredients: cornmeal, flour, sugar, salt, and baking powder.
- Add milk and egg to the dry ingredients and stir until combined.
- Melt the shortening or bacon drippings in a skillet or baking pan.
- Pour the batter into the well-greased hot skillet or pan.
- Bake at 450°F (232°C) for about 20 to 25 minutes, until golden and cooked through.
Tips & Substitutions
For a touch of sweetness, consider adding a tablespoon of honey or maple syrup to the batter. If you're out of shortening or bacon drippings, vegetable oil can be a suitable substitute. This cornbread can also be enhanced with ingredients like jalapeños or cheese for added flavor. Experimenting with different add-ins can create a unique twist, much like the variations found in American recipes.
Serving Suggestions
This cornbread pairs beautifully with chili or soups, making it a fantastic side for a cozy meal. Serve it warm with butter or honey for a delightful treat. For a complete meal, consider serving it alongside dishes like Mother'S Hot Biscuits or a fresh garden salad. It can also be enjoyed as a breakfast item, topped with jam or fruit.
Storage & Reheating
To store leftovers, wrap the cornbread tightly in plastic wrap or aluminum foil and keep it in an airtight container at room temperature for up to 3 days. For longer storage, consider freezing individual slices. To reheat, place in a preheated oven at 350°F (175°C) for about 10-15 minutes until warmed through, ensuring it stays moist.
Nutrition & Diet Analysis (per serving)
Each serving of Kate Houston'S Cornbread contains roughly 469 calories, with 2g protein, 16g carbohydrates, and 46g fat. It is a good source of vitamin C (18% of the Daily Value) and calcium (12% of the Daily Value). Note that it is relatively high in sodium, at 1123mg per serving (49% 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 gluten-free?
Yes, you can easily make this cornbread gluten-free by substituting the all-purpose flour with a gluten-free flour blend. Ensure that your baking powder is also gluten-free, and follow the same steps outlined in the recipe for a delicious gluten-free version.
What can I use instead of milk?
If you need a dairy-free option, you can substitute the milk with almond milk, soy milk, or any other non-dairy milk of your choice. Just keep in mind that sweetened varieties may alter the flavor slightly, so it's best to use unsweetened options for a more neutral taste.
How can I tell when the cornbread is done baking?
Cornbread is done when it is golden brown on top and a toothpick inserted into the center comes out clean. Additionally, you can gently press the top; it should spring back. If the edges pull away from the pan, that’s another sign it's ready to be taken out of the oven.
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).