My Mom'S Corn Bread
This cornbread offers a moist, tender crumb with a hint of sweetness and a crispy crust, perfect for family dinners or casual gatherings with a comforting flavor.
Ingredients
Instructions
- Heat 1/4 cup oil in the pan you will cook the bread in.
- Pour the batter into the hot oil.
- Bake in a 450°F (232°C) oven for 20 to 35 minutes or until golden brown.
Tips & Substitutions
For a richer flavor, consider using buttermilk instead of regular milk. You can also add a cup of shredded cheese or diced jalapeños for a savory twist. If you need a gluten-free option, substitute the self-rising flour with a gluten-free baking mix. Make sure to preheat your pan with the oil properly to achieve that crispy texture on the bottom.
Serving Suggestions
This cornbread pairs beautifully with Green Beans And Walnuts for a delightful meal. Serve it warm with butter, honey, or jam for a comforting treat. It makes a great side dish for chili or barbecued meats, and can even be crumbled into soups for added texture and flavor.
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. Reheat slices in the oven at 350°F (175°C) for about 10 minutes or in the microwave for about 20-30 seconds until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of My Mom'S Corn Bread contains roughly 509 calories, with 11g protein, 102g carbohydrates, and 6g fat. It is an excellent source of calcium (37% of the Daily Value), iron (31% of the Daily Value), and protein (22% of the Daily Value). Note that it is relatively high in sodium, at 1169mg per serving (51% 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 flour instead of self-rising flour?
Yes, you can use regular all-purpose flour. Just be sure to add 1 1/2 teaspoons of baking powder and a pinch of salt to mimic the rising effect of self-rising flour. This will help achieve the right texture and rise in your cornbread.
Why is my cornbread dense?
A dense cornbread could be due to overmixing the batter or not enough leavening agent. Make sure to mix just until combined and check that your baking powder is fresh. Additionally, using too much cornmeal without enough flour can lead to density, so maintain the balance in the recipe.
Can I make this cornbread ahead of time?
Absolutely! You can make the cornbread a day in advance. Just let it cool completely, wrap it in plastic wrap, and store it at room temperature. When ready to serve, reheat it in the oven to restore its warmth and texture.
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).