Mom Bardo'S Cornbread
A moist, sweet cornbread with a tender crumb, perfect for breakfast or alongside hearty meals, offering a delightful blend of cornmeal and sugar flavors.
Ingredients
Instructions
- Cream sugar, shortening, and eggs together until well combined.
- Sift together cornmeal, flour, baking powder, and salt in a separate bowl.
- Gradually add the dry ingredients to the creamed mixture, alternating with sweet milk, and mix until smooth.
- Pour the batter into a greased loaf pan.
- Bake at 350°F (175°C) for about 40 minutes or until a toothpick inserted into the center comes out clean.
Tips & Substitutions
For a richer flavor, consider using buttermilk instead of sweet milk. If you want a touch of sweetness, try adding a cup of fresh corn kernels or a teaspoon of vanilla extract. Ensure all ingredients are at room temperature for better mixing. If you prefer a healthier option, substitute half the flour with whole wheat flour, which works well in American recipes.
Serving Suggestions
Mom Bardo's Cornbread is delightful served warm with butter or honey. It pairs beautifully with hearty dishes like Pork Chops A La Jodi or a bowl of chili. For a savory twist, try serving it alongside a fresh salad or with a spicy dip. This cornbread also complements breakfast when served with eggs.
Storage & Reheating
Store leftover cornbread in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate it for up to a week or freeze in slices. To reheat, wrap in foil and warm in a preheated oven at 350°F (175°C) for about 10-15 minutes, or microwave for 20-30 seconds until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Mom Bardo'S Cornbread contains roughly 236 calories, with 2g protein, 23g carbohydrates, and 16g fat. It is a good source of vitamin C (18% of the Daily Value), dietary fiber (11% of the Daily Value), and calcium (11% of the Daily Value). Note that it is relatively high in sodium, at 1121mg per serving (49% 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 fat instead of shortening?
Yes, you can substitute shortening with an equal amount of unsalted butter or coconut oil for a different flavor profile. Each fat will give the cornbread a unique texture and taste, so feel free to experiment.
What should I do if my cornbread is too dry?
If your cornbread turns out dry, it may be due to overbaking or too much flour. To remedy this, you can add a bit more milk next time or try adding an extra egg to improve moisture. Serve dry cornbread with a drizzle of syrup or a spread of butter.
Can I make this cornbread gluten-free?
Absolutely! Substitute the all-purpose flour with a gluten-free flour blend that is suitable for baking. Make sure to check the blend's specific instructions, as some may require additional binding agents like xanthan gum.
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).