Mountain Cornbread
Mountain Cornbread offers a hearty, comforting flavor with a slightly sweet and savory profile, perfect for family dinners or outdoor gatherings in rustic settings.
Ingredients
Instructions
- Beat the eggs in a separate bowl.
- Add sugar and beat well.
- Add cornmeal, milk, and sifted all-purpose flour.
- Mix in melted butter, baking powder, and a pinch of salt.
- Pour the batter into a greased iron skillet.
- Bake at 450°F until golden brown and cooked through.
- Remove from oven and let cool slightly.
- Cut into large slices and serve.
Tips & Substitutions
For a lighter texture, whip the egg whites until soft peaks form and gently fold them into the batter. If you have no cornmeal, you can substitute with polenta or finely ground oats. For a touch of sweetness, consider adding a few tablespoons of honey or maple syrup instead of sugar. Additionally, try incorporating herbs like rosemary or thyme for a savory twist.
Serving Suggestions
Serve Mountain Cornbread warm, slathered with butter or honey for extra flavor. It pairs beautifully with soups like Old Fashioned Tomato Soup or alongside a hearty chili. Consider serving it with a side of Bee'S Bingo Cherry Salad for a refreshing contrast. This cornbread is versatile enough to complement both savory and sweet dishes.
Storage & Reheating
Store any 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, place slices in a toaster oven or microwave for a few seconds until warmed through, or bake in a preheated oven at 350°F for about 10 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Mountain Cornbread contains roughly 529 calories, with 12g protein, 102g carbohydrates, and 8g fat. It is an excellent source of iron (24% of the Daily Value) and protein (23% of the Daily Value), and a good source of dietary fiber and calcium. Note that it is relatively high in sodium, at 633mg per serving (28% 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 the texture may be denser. Start with a 50/50 blend of whole wheat and all-purpose for a lighter result, gradually increasing the whole wheat as you adjust to the flavor and texture.
What can I add to the cornbread for extra flavor?
You can add ingredients like shredded cheese, chopped jalapeños, or cooked bacon for added flavor. For a sweet touch, consider folding in fresh corn kernels or blueberries, which can complement the cornbread's texture and taste nicely.
How can I tell when the cornbread is done baking?
The cornbread is done when it is golden brown on top and a toothpick inserted in the center comes out clean. Keep an eye on it after about 20 minutes of baking, as oven temperatures can vary and you want to avoid overbaking.
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).