Muffin Corn Bread
A savory, moist corn bread with a tender crumb, perfect for breakfast or side dishes, especially suited for those who enjoy classic Southern comfort flavors.
Ingredients
Instructions
- Preheat the oven and grease a baking pan.
- Put the greased pan in the oven to heat before adding the batter.
- In a mixing bowl, combine the sifted self-rising cornmeal, flour, egg, and enough buttermilk to create a thin batter.
- Pour the batter into the hot, greased pan.
- Bake in an iron skillet at 400°F (200°C) until cooked through and golden brown.
Tips & Substitutions
For a sweeter cornbread, consider adding a couple of tablespoons of sugar or honey to the batter. If you're out of buttermilk, you can substitute it with regular milk mixed with a tablespoon of vinegar or lemon juice. Ensure the batter is thin enough to pour for even baking. For added flavor, try incorporating cheese or herbs.
Serving Suggestions
Muffin corn bread pairs beautifully with chili or soup, making it a perfect side for a cozy meal. You can also enjoy it with butter and honey for breakfast or as a snack. For a delightful dessert, serve alongside a slice of Chocolate Kahlua Layered Dessert to balance the savory flavors.
Storage & Reheating
Store leftover muffin corn bread in an airtight container at room temperature for up to two days. For longer storage, wrap it tightly in plastic wrap and place it in the refrigerator where it can last for up to a week. To reheat, simply pop it in the oven at 350°F until warmed through, or microwave for a quick option.
Nutrition & Diet Analysis (per serving)
Each serving of Muffin Corn Bread contains roughly 470 calories, with 9g protein, 115g carbohydrates, and 2g fat. It is an excellent source of iron (185% of the Daily Value), vitamin A (61% of the Daily Value), and vitamin C (24% of the Daily Value), and a good source of vitamin D and protein. Note that it is relatively high in sodium, at 1120mg 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 make this cornbread gluten-free?
Yes, you can substitute the self-rising cornmeal and flour with a gluten-free blend. Just ensure the blend you choose includes a leavening agent to mimic the self-rising properties. This way, you can still enjoy a delicious cornbread without gluten.
How do I know when the cornbread is done baking?
The cornbread is done when it turns a golden brown color and a toothpick inserted into the center comes out clean. It should also spring back when lightly pressed. If it appears too soft in the center, give it a few more minutes of baking time.
Can I add ingredients like corn or jalapeños?
Absolutely! Adding fresh or canned corn, or diced jalapeños can enhance the flavor and texture of your cornbread. Just fold them into the batter gently before pouring it into the pan. This adaptation creates a delightful twist on the classic recipe.
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).