Mcfarlain'S Corn Bread
A moist, sweet corn bread with a rich honey flavor and tender crumb, perfect for family dinners, picnics, or as a delightful side for hearty meals.
Ingredients
Instructions
- Cream sugar, margarine, eggs, and honey together.
- Mix together the dry ingredients: flour, baking powder, cornmeal, and salt.
- Alternate adding the dry ingredients and milk to the creamed mixture, stirring until just combined; batter will be lumpy.
- Pour batter into a greased 11x14-inch baking pan.
- Bake at 325-350°F for 35 minutes or until golden brown.
Tips & Substitutions
For a slightly different flavor, try substituting half of the sugar with brown sugar for a richer taste. If you're out of margarine, butter or coconut oil can work as a substitute. Ensure you mix the dry ingredients well to avoid clumps for a smoother batter. Remember, a lumpy batter is okay, it leads to a moist cornbread.
Serving Suggestions
This cornbread pairs beautifully with a warm bowl of chili or as a side to Southern dishes like fried chicken. You can serve it with butter and honey drizzled on top for a sweet touch. For a hearty breakfast, enjoy it with scrambled eggs and bacon, or include it in a brunch spread with American recipes.
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 refrigerate for up to a week. To reheat, simply pop it in the oven at 350°F for 10-15 minutes, or microwave slices for 20-30 seconds until warm.
Nutrition & Diet Analysis (per serving)
Each serving of Mcfarlain'S Corn Bread contains roughly 317 calories, with 3g protein, 52g carbohydrates, and 11g fat. It is a good source of vitamin C (19% of the Daily Value), vitamin A (19% of the Daily Value), and iron (17% of the Daily Value). Note that it is relatively high in sodium, at 629mg per serving (27% 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 all-purpose flour?
Yes, you can substitute whole wheat flour for all-purpose flour, but it may result in a denser texture. You might want to add a little more liquid to compensate for the flour's absorbency.
What can I add to the cornbread for extra flavor?
Consider adding shredded cheese, jalapeños, or corn kernels to the batter for added texture and flavor. This complements the sweetness and provides a delightful contrast.
Can I freeze the cornbread?
Absolutely! To freeze, wrap the cooled cornbread tightly in plastic wrap and then foil. It can be frozen for up to 3 months. Thaw in the refrigerator overnight before reheating.
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).