Moonlight Cornbread
Moonlight Cornbread offers moist, tender bites with a subtle sweetness and rich corn flavor, perfect for cozy gatherings or as a comforting side dish.
Ingredients
Instructions
- Grease a muffin tin for 12 muffins.
- Beat the egg, milk, buttermilk, oil, and melted margarine together until well combined.
- Add the sugar, self-rising flour, and self-rising cornmeal to the wet ingredients and mix well.
- Pour the batter evenly into the greased muffin tin.
- Bake in a preheated oven at 375°F (190°C) for about 20 minutes, or until golden brown and a toothpick inserted in the center comes out clean.
Tips & Substitutions
For a lighter texture, consider using a mix of cornmeal and all-purpose flour instead of all self-rising cornmeal. If buttermilk is unavailable, you can create a substitute by mixing regular milk with a splash of vinegar or lemon juice. This cornbread pairs beautifully with savory dishes like chili or barbecued meats.
Serving Suggestions
Serve your Moonlight Cornbread warm, perhaps with a pat of butter or honey on top for added flavor. This recipe makes a delightful addition to a hearty soup or stew. Consider pairing it with dishes like the Pumpkin Carrot Spice Layer Cake for a satisfying meal or dessert duo.
Storage & Reheating
Store any leftover Moonlight Cornbread in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate it for up to a week. To reheat, simply pop it in the microwave for about 15-20 seconds or warm it in a preheated oven at 350°F (175°C) for about 5-10 minutes to restore its texture.
Nutrition & Diet Analysis (per serving)
Each serving of Moonlight Cornbread contains roughly 295 calories, with 5g protein, 48g carbohydrates, and 9g fat. It is a good source of iron (15% of the Daily Value), calcium (13% of the Daily Value), and protein (10% 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 regular cornmeal instead of self-rising cornmeal?
Yes, you can use regular cornmeal, but you will need to add baking powder and salt to achieve the right rise. For every cup of regular cornmeal, add about 1 tablespoon of baking powder and 1/2 teaspoon of salt.
What can I use instead of margarine?
You can substitute melted butter or coconut oil for margarine in this recipe. Both options will provide a rich flavor, enhancing the overall taste of the cornbread.
Can I add ingredients like cheese or jalapeños to the batter?
Absolutely! Adding shredded cheese or diced jalapeños can elevate the flavor of your cornbread. Just make sure to adjust the wet ingredients slightly to maintain the right batter consistency.
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).