Killer Corn Bread
Killer Corn Bread is a moist, sweet, and savory quick bread with a rich corn flavor, perfect for family dinners, potlucks, or as a comforting snack.
Ingredients
Instructions
- Preheat the oven to 350°F (175°C).
- Mix all the ingredients together until well combined.
- Pour the batter into a greased 8x13 inch pan.
- Bake for 40 minutes or until a toothpick inserted into the center comes out clean.
Tips & Substitutions
For a sweeter cornbread, consider adding an extra 1/4 cup of sugar or incorporating honey. You can replace half of the butter with applesauce for a lighter version, or swap buttermilk with regular milk mixed with a tablespoon of vinegar. Adding jalapeños or cheese can give it a delightful twist, making it a perfect companion for dishes like Beer Fried Fish.
Serving Suggestions
This cornbread is fantastic on its own or served with a dollop of butter or honey. It pairs beautifully with chili, barbecued meats, or a hearty soup. For a complete meal, serve it alongside dishes like Easy Spinach Bake or a fresh salad. Enjoy it warm for the best texture and flavor.
Storage & Reheating
Store leftover cornbread in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and freeze for up to 2 months. To reheat, simply pop it in a 350°F oven for about 10-15 minutes or microwave individual pieces for 30 seconds until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Killer Corn Bread contains roughly 236 calories, with 6g protein, 51g carbohydrates, and 4g fat. It is an excellent source of dietary fiber (51% of the Daily Value), and a good source of protein. Note that it is relatively high in sodium, at 513mg per serving (22% 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 use a different type of flour instead of Bisquick?
While Bisquick is a convenient option, you can substitute it with an equal amount of all-purpose flour mixed with 1 tablespoon of baking powder. This will help achieve the desired rise and texture in your cornbread.
What can I use instead of buttermilk?
If you don't have buttermilk, you can make a substitute by mixing 1 cup of milk with 1 tablespoon of vinegar or lemon juice. Let it sit for about 5 minutes before using, which will mimic the acidity and thickness of buttermilk.
How do I know when the cornbread is done baking?
To check for doneness, insert a toothpick into the center of the cornbread. If it comes out clean or with a few moist crumbs, it's ready. If there's wet batter on the toothpick, bake for an additional 5 minutes and check again.
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).