Louise'S Cornbread
Louise's Cornbread offers a moist, tender texture with a slightly sweet flavor, thanks to the sugar and buttermilk. Perfect as a side dish or snack, it appeals to those who enjoy classic Southern comfort foods with a golden crust and fluffy interior.
Ingredients
Instructions
- Mix cornmeal, sugar, and oil in a bowl.
- Add 3/4 cup boiling water and stir well.
- Beat the egg yolk separately and add it to the mixture along with the buttermilk.
- Whip the egg white until stiff and fold it into the batter gently.
- Spray muffin tins with cooking spray and pour the batter into them.
- Bake at 400°F for 12-15 minutes until golden brown.
Tips & Substitutions
For a richer flavor, consider adding a teaspoon of honey or maple syrup to the batter. You can substitute vegetable oil with melted butter for added richness. If you don't have buttermilk, mix 3/4 cup milk with a tablespoon of vinegar or lemon juice and let it sit for a few minutes. This recipe is versatile, allowing you to mix in corn kernels or diced jalapeños for a twist!
Serving Suggestions
Serve this cornbread warm, slathered with butter or honey for a delightful treat. It pairs beautifully with chili or soups, making it a perfect side for hearty meals. You can also crumble it over salads or serve it alongside fried dishes like Fried Alligator Fingers for a comforting combination.
Storage & Reheating
Store leftover cornbread in an airtight container at room temperature for up to 2 days. For longer storage, wrap it tightly in plastic wrap and freeze for up to 3 months. To reheat, simply place slices in a toaster or warm them in the oven at 350°F for about 10 minutes until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Louise'S Cornbread contains roughly 135 calories, with 4g protein, 20g carbohydrates, and 5g fat. It is a good source of vitamin C (12% 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 regular milk instead of buttermilk?
Yes, you can use regular milk in place of buttermilk. Just mix 3/4 cup of milk with a tablespoon of vinegar or lemon juice and let it sit for a few minutes to mimic the acidity of buttermilk. This will help achieve a similar texture and flavor in your cornbread.
How can I make this recipe gluten-free?
To make this cornbread gluten-free, ensure that your cornmeal is certified gluten-free. You can also replace any additional flour in the recipe with a gluten-free all-purpose flour blend. This will help maintain the texture while keeping the dish safe for those with gluten sensitivities.
Can I add ingredients like cheese or herbs to the batter?
Absolutely! You can customize this cornbread by adding shredded cheese, such as cheddar, or fresh herbs like chives or parsley to the batter. Just fold them in gently after adding the egg white, ensuring they are evenly distributed without deflating the mixture.
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).