Lea'S Corn Bread
Lea's Corn Bread offers a moist, flavorful treat with a crispy crust, perfect for family dinners or casual gatherings, complementing hearty dishes with its comforting taste.
Ingredients
Instructions
- Heat a cast-iron skillet in the oven until hot, then add oil.
- Sprinkle a small amount of cornmeal in the hot skillet before pouring the batter.
- Mix all ingredients well until combined.
- Pour batter into the prepared skillet.
- Bake at 350°F (175°C) for 20 to 25 minutes until golden and cooked through.
Tips & Substitutions
For a richer flavor, consider adding a tablespoon of honey or maple syrup to the batter. You can substitute half the milk with buttermilk for a tangy twist. If you want to incorporate some sweetness, mix in a cup of fresh corn or chopped jalapeños for a savory kick. Ensure your skillet is well-heated for a crispy crust, similar to the technique in Wonderful Blueberry Muffins.
Serving Suggestions
Lea's Corn Bread is perfect alongside chili, soups, or barbecued meats. For a delightful breakfast, serve it with butter and honey or as a side with Spiced Peaches With Nutty Dumplings for a sweet contrast. You can also crumble leftovers into a salad for added texture or enjoy with a hearty stew to soak up the flavors.
Storage & Reheating
Allow the cornbread to cool completely before wrapping it tightly in plastic wrap or storing it in an airtight container. It can be stored at room temperature for up to two days or refrigerated for up to a week. To reheat, simply place slices in a toaster or warm them in a preheated oven at 350°F (175°C) for about 10 minutes until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Lea'S Corn Bread contains roughly 425 calories, with 7g protein, 85g carbohydrates, and 8g fat. It is an excellent source of iron (41% of the Daily Value) and calcium (39% of the Daily Value), and a good source of vitamin A and protein. Note that it is relatively high in sodium, at 2616mg per serving (114% 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 whole wheat flour instead of plain flour?
Yes, you can substitute whole wheat flour for plain flour, but it may result in a denser cornbread. To lighten the texture, consider using half whole wheat flour and half all-purpose flour. This way, you maintain some of the original lightness while adding nutritional value.
What can I add to the cornbread for extra flavor?
You can enhance the flavor of the cornbread by adding ingredients like shredded cheese, cooked bacon, or diced bell peppers. Herbs like chives or cilantro can also elevate the dish. Experimenting with spices such as cumin or smoked paprika can create a unique twist to pair beautifully with your favorite chili.
How do I know when the cornbread is done baking?
To check if the cornbread is done, insert a toothpick into the center. If it comes out clean or with just a few crumbs, it's ready. The top should be golden brown, and the edges may pull slightly away from the skillet. Keep an eye on it during the last few minutes of baking to prevent overcooking.
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).