Moist Corn Bread
Moist corn bread with a tender crumb and subtle sweetness, perfect as a side for family dinners or casual gatherings, highlighting classic cornmeal flavor.
Ingredients
Instructions
- Melt margarine in an 8 x 8-inch pan.
- In a mixing bowl, stir together cornmeal, flour, baking powder, salt, and sugar if desired.
- Add milk and egg to the dry ingredients and mix until well combined.
- Pour the batter over the melted margarine in the pan.
- Bake at 425°F for 20 minutes until golden brown and cooked through.
Tips & Substitutions
For a richer flavor, consider using butter instead of margarine. If you prefer a sweeter cornbread, you can increase the sugar to 1/4 cup. Experiment with adding ingredients like corn kernels, jalapeños, or shredded cheese for a twist. Also, be careful not to overmix the batter to ensure a tender texture.
Serving Suggestions
This moist cornbread pairs beautifully with chili, soups, or barbecued meats. Serve it warm with a pat of butter or drizzle with honey for added sweetness. It also complements breakfast dishes like the Low-Sodium Puffy Omelet, making it a versatile addition to any meal.
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, place the cornbread in a preheated oven at 350°F for about 10-15 minutes, or until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Moist Corn Bread contains roughly 199 calories, with 3g protein, 32g carbohydrates, and 7g fat. It is an excellent source of calcium (21% of the Daily Value), and a good source of iron and vitamin A. Note that it is relatively high in sodium, at 1283mg per serving (56% 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 substitute whole wheat flour for regular flour?
Yes, you can substitute whole wheat flour, but it may result in a denser texture. You might want to use a mix of all-purpose and whole wheat flour for a better balance of flavor and texture.
How can I make this cornbread gluten-free?
To make this cornbread gluten-free, replace the all-purpose flour with a gluten-free flour blend. Ensure that your baking powder is also gluten-free, and consider adding a bit of xanthan gum to maintain the texture.
What can I do if my cornbread turns out too dry?
If your cornbread is too dry, it may have been overbaked or you may need to add a bit more liquid next time. Try adding a couple of tablespoons of milk or melted butter to the batter to enhance moisture before baking.
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).