Mayonnaise Corn Bread
Creamy mayonnaise adds moisture and richness to this moist, flavorful cornbread, perfect for family dinners or casual gatherings, offering a delightful twist on classic comfort food.
Ingredients
Instructions
- Combine pancake mix, corn meal, and salt in a bowl.
- Stir in the egg and mayonnaise until well mixed.
- Add enough water to make a smooth batter.
- Pour the batter into an oiled 9 x 9-inch pan.
- Bake at 350°F (175°C) for 45 minutes or until done.
- Let cool slightly before serving. Enjoy!
Tips & Substitutions
For a richer flavor, consider adding a tablespoon of honey or sugar to the batter. You can substitute Greek yogurt for mayonnaise if you're looking for a lighter option. If you'd like a hint of sweetness, you could mix in some corn kernels or chopped jalapeños for a savory kick. This cornbread is a fantastic base for a variety of toppings, from butter to honey, or even a drizzle of maple syrup.
Serving Suggestions
This mayonnaise corn bread pairs beautifully with chili, soups, or barbecued meats. It also makes a delightful side for breakfast when served with eggs and bacon. Consider serving it alongside a fresh salad for lunch or a cozy dinner. For a fun twist, try it with a drizzle of honey or a slather of butter to enhance its flavor.
Storage & Reheating
To store leftovers, wrap the cornbread tightly in plastic wrap or aluminum foil and place it in an airtight container at room temperature for up to two days. For longer storage, refrigerate for up to a week or freeze for up to three months. To reheat, warm individual slices in the microwave for about 15 seconds or place the whole loaf in a low oven until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Mayonnaise Corn Bread contains roughly 616 calories, with 8g protein, 115g carbohydrates, and 14g fat. It is an excellent source of vitamin A (51% of the Daily Value), vitamin C (33% of the Daily Value), and iron (29% of the Daily Value), and a good source of protein and calcium. Note that it is relatively high in sodium, at 1399mg per serving (61% 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 for this recipe?
Yes, you can substitute all-purpose flour for the pancake mix, but it may alter the texture slightly. If using flour, consider adding a teaspoon of baking powder to ensure proper leavening. You can also experiment with whole wheat flour for a healthier option.
Is it possible to make this recipe vegan?
Absolutely! You can replace the egg with a flaxseed meal (1 tablespoon of flaxseed mixed with 2.5 tablespoons of water) or a commercial egg replacer. For the mayonnaise, use a plant-based alternative to keep it vegan. The texture will remain delightful while accommodating dietary preferences.
What can I add to the batter for extra flavor?
Consider incorporating shredded cheese, herbs, or spices into the batter for added flavor. Chopped green onions or bell peppers can also enhance taste and texture. For a sweet variation, you could mix in some blueberries or serve it with a fruit compote for breakfast.
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).