Katie Schaffer'S Corn Bread
Golden, moist corn bread with a tender crumb and subtle sweetness, perfect for breakfast or a comforting side, especially when baked in a cast-iron skillet for extra flavor.
Ingredients
Instructions
- Preheat oven to 400°F.
- Grease an 8 or 9-inch baking pan or cast-iron skillet.
- Combine all-purpose flour, cornmeal, sugar, baking powder, and salt in a bowl.
- Stir in skim milk, oil, and beaten egg until just moistened.
- Pour batter into the prepared pan or skillet.
- Bake for 20 to 25 minutes or until light golden brown and a wooden pick inserted near the center comes out clean.
- For a traditional touch, bake in a preheated cast-iron skillet or cook on top of the stove in a preheated omelet pan for about 10 minutes per side.
- Serve warm with sorghum syrup for a down-home treat.
Tips & Substitutions
For a richer flavor, consider using buttermilk instead of skim milk. If you want a slightly denser texture, try substituting half of the all-purpose flour with whole wheat flour. Adding a cup of corn kernels can enhance the corn flavor and add moisture. Ensure not to overmix the batter; it should be just combined for the best texture.
Serving Suggestions
Serve warm with a drizzle of sorghum syrup for a delightful sweetness. This cornbread pairs beautifully with chili or soups, making it a perfect side for hearty American recipes. For a unique twist, try it alongside a fresh garden salad or as a base for toppings like honey butter or a spicy braunschweiger spread.
Storage & Reheating
Store leftover cornbread in an airtight container at room temperature for up to 2 days or in the refrigerator for up to a week. To reheat, wrap the cornbread in aluminum foil and warm it in a 350°F oven for about 10-15 minutes, or microwave for 15-30 seconds until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Katie Schaffer'S Corn Bread contains roughly 570 calories, with 5g protein, 49g carbohydrates, and 40g fat. It is a good source of calcium (17% of the Daily Value), iron (15% of the Daily Value), and protein (10% of the Daily Value). Note that it is relatively high in sodium, at 1209mg 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 cornbread a day in advance. Just allow it to cool completely, wrap it in plastic wrap, and store it in an airtight container. Reheat slices in the oven or microwave before serving for the best texture.
Can I freeze cornbread?
Absolutely! Wrap the cooled cornbread tightly in plastic wrap and then in aluminum foil to prevent freezer burn. It can be stored in the freezer for up to 3 months. Thaw overnight in the refrigerator before reheating.
What can I add to the cornbread for extra flavor?
You can mix in shredded cheese, diced jalapeños, or chopped herbs for additional flavor. For a sweet twist, try adding blueberries or chopped apples. Each of these variations can enhance your cornbread experience!
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).