My Favorite Cornbread
A classic cornbread with a tender crumb and slightly sweet flavor, perfect for comfort food gatherings or as a side for hearty stews and chili.
Ingredients
Instructions
- Combine dry ingredients: cornmeal, self-rising flour, baking soda, salt, and sugar.
- Add buttermilk gradually until the mixture is slightly more than pasty.
- Add eggs and cooking oil or bacon grease; mix well until smooth.
- Pour the batter into a medium-sized oiled iron skillet that has been preheated in the oven.
- Bake at 425°F for about 20 minutes, checking at the 20-minute mark for doneness.
Tips & Substitutions
For a richer flavor, consider adding some shredded cheese or diced jalapeños to the batter. You can substitute buttermilk with regular milk mixed with a tablespoon of vinegar for a similar tang. If you're out of self-rising flour, replace it with all-purpose flour and add an additional 1.5 teaspoons of baking powder. This cornbread is a great side for dishes like chili or pairs beautifully with Darn Good Chocolate Cake.
Serving Suggestions
Serve this cornbread warm, slathered with butter or honey for added sweetness. It complements savory dishes like grilled meats or hearty stews perfectly. For a delightful breakfast option, try pairing it with scrambled eggs and a side of Navy Carrots for a nutritious meal. You can also crumble it into a salad for an interesting texture.
Storage & Reheating
Store any leftovers in an airtight container at room temperature for up to two days. For longer storage, wrap it tightly and refrigerate for up to a week. To reheat, place slices in a warm oven for about 10 minutes or microwave for 15-20 seconds until warmed through, ensuring it stays moist.
Nutrition & Diet Analysis (per serving)
Each serving of My Favorite Cornbread contains roughly 181 calories, with 4g protein, 20g carbohydrates, and 10g fat. It is a good source of vitamin C (12% of the Daily Value). Note that it is relatively high in sodium, at 1110mg per serving (48% 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 ahead of time?
Yes, you can prepare the batter a few hours in advance. Just cover it and keep it in the refrigerator until you're ready to bake. If you make it the night before, let it sit at room temperature for about 30 minutes before baking to ensure even cooking.
What can I add to the cornbread for extra flavor?
You can enhance the flavor by mixing in ingredients like cooked bacon bits, fresh herbs such as chives or cilantro, or even sweet corn kernels. For a sweet twist, consider adding a handful of blueberries or chocolate chips, making it a delightful treat for breakfast or dessert.
Can I freeze cornbread?
Absolutely! To freeze, wrap the cooled cornbread tightly in plastic wrap and then in aluminum foil, or place it in a freezer-safe bag. It can be frozen for up to three months. To thaw, simply leave it in the refrigerator overnight or microwave it directly from the freezer for a quick snack.
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).