Louisville Cornbread
Louisville Cornbread is a rich, moist, and flavorful dish featuring the sweetness of cornbread combined with creamy, tangy sour cream and sweet corn. Perfect as a comforting side or snack, it appeals to those who enjoy hearty, homemade baked goods with a Southern twist.
Ingredients
Instructions
- Grease a 13 x 9 inch pan.
- Mix together the Jiffy cornbread mix, beaten eggs, sour cream, and cream-style corn.
- Pour the batter into the prepared pan.
- Bake at 400°F for 30 minutes until golden brown and cooked through.
Tips & Substitutions
For a richer flavor, consider adding a cup of shredded cheese or diced jalapeños to the batter. If you don't have Jiffy mix, you can substitute it with a homemade cornbread recipe using cornmeal, baking powder, and flour. Ensure the eggs are well-beaten for a fluffy texture, and don't overmix the batter to keep it tender.
Serving Suggestions
Louisville Cornbread is perfect as a side dish for hearty meals like chili or barbecue. It pairs beautifully with dishes like Creamed Spinach or can be enjoyed on its own with butter and honey. For a complete meal, serve alongside a fresh salad or grilled vegetables for a balanced plate.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the cornbread in a preheated oven at 350°F for about 10-15 minutes or until warmed through. You can also microwave individual pieces for 20-30 seconds, but this may affect the texture.
Nutrition & Diet Analysis (per serving)
Each serving of Louisville Cornbread contains roughly 383 calories, with 8g protein, 72g carbohydrates, and 8g fat. It is a good source of protein (15% of the Daily Value), dietary fiber (14% of the Daily Value), and iron (11% of the Daily Value). Note that it is relatively high in sodium, at 544mg per serving (24% 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 different types of cornmeal instead of Jiffy mix?
Yes, you can substitute Jiffy mix with a homemade cornbread mixture. Use 1 cup of cornmeal, 1 cup of flour, 1 tablespoon of baking powder, and a bit of sugar to achieve a similar taste and texture. Adjust the liquid ingredients accordingly.
Can I make this cornbread ahead of time?
Absolutely! You can prepare the batter a day in advance and store it in the refrigerator. When ready to bake, just stir it again and pour it into the pan. Alternatively, bake it ahead of time and reheat before serving.
Is this recipe suitable for freezing?
Yes, you can freeze leftover cornbread. Wrap it tightly in plastic wrap or aluminum foil and place it in a freezer-safe bag. It will keep for up to 3 months. To enjoy, thaw in the refrigerator overnight and reheat before serving.
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).