Light Cornbread
Light cornbread with a crispy crust, perfect as a side for hearty meals or enjoyed on its own, offering a tender crumb with a hint of sweetness and savory notes.
Ingredients
Instructions
- Preheat oven to 425°F (220°C).
- Mix all dry ingredients: cornmeal, self-rising flour, baking powder, salt, and sugar.
- Add milk and eggs to the dry mixture and stir until well combined.
- Melt 1/4 cup margarine and 1/4 cup oil in a 9 x 13-inch pan in the oven.
- Pour half of the oil mixture into the batter and stir to incorporate.
- Pour the batter into the hot pan with remaining oil mixture, then spoon some of the oil on top of the batter to create a crust.
- Bake at 425°F (220°C) for 40 to 45 minutes until golden brown and cooked through.
Tips & Substitutions
For a lighter texture, ensure your flour and cornmeal are well aerated before mixing. You can substitute the margarine with butter for richer flavor, or use unsweetened applesauce for a lower-fat option. If you prefer a sweeter cornbread, consider adding a little honey or maple syrup. For a savory twist, mix in some shredded cheese or diced jalapeños for added flavor.
Serving Suggestions
This light cornbread pairs beautifully with Ernie'S Creamed Corn for a comforting meal. Serve it alongside chili or barbecue for a delightful combination. It's also excellent as a breakfast option, toasted with a bit of butter and jam. Consider adding a fresh salad on the side for a balanced meal.
Storage & Reheating
Store any leftover cornbread in an airtight container at room temperature for up to 2 days. For longer storage, wrap it tightly in plastic wrap and place it in the freezer, where it can last for up to 3 months. To reheat, simply warm it in a preheated oven at 350°F (175°C) for about 10-15 minutes until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Light Cornbread contains roughly 915 calories, with 2g protein, 24g carbohydrates, and 92g fat. It is a good source of iron (19% of the Daily Value) and calcium (15% of the Daily Value). Note that it is relatively high in sodium, at 1471mg per serving (64% 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 make this cornbread gluten-free by substituting the self-rising flour with a gluten-free all-purpose flour blend. Be sure to include additional baking powder if your blend doesn't contain it. The texture may vary slightly, but it will still be delicious!
What can I add to the batter for extra flavor?
You can enhance the flavor of your cornbread by adding ingredients like shredded cheese, cooked bacon bits, or chopped herbs like chives or cilantro. For a sweeter version, mix in some blueberries or dried cranberries for a delicious twist.
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 a few moist crumbs, it's ready. The top should be golden brown, and the cornbread should spring back when lightly pressed.
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).