My "Sweet" Cornbread
Sweet cornbread with a tender crumb and golden crust, perfect alongside soups or butter and milk, appealing to those seeking comforting, slightly sweet baked bread.
Ingredients
Instructions
- Mix flour, cornmeal, baking powder, salt, sugar, and egg together in a bowl.
- Add milk gradually until the batter reaches a smooth consistency.
- Pour the batter into a hot black iron skillet with a little oil in the bottom.
- Bake at 450°F for 20 to 25 minutes, or until golden brown.
Tips & Substitutions
For a lighter cornbread, you can substitute half of the self-rising flour with whole wheat flour. If you're out of self-rising flour, mix 1 cup of all-purpose flour with 1.5 teaspoons of baking powder and a pinch of salt. To enhance flavor, consider adding a teaspoon of vanilla extract or a dash of cinnamon. This cornbread can be sweetened further by mixing in some honey or maple syrup.
Serving Suggestions
Serve this sweet cornbread warm, drizzled with honey or butter. It pairs beautifully with savory dishes like chili or stew, making it a great complement to the Hot Cranberry And Apple Casserole. For a delightful breakfast, enjoy it alongside scrambled eggs or with a dollop of yogurt and fresh fruit.
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 or oven at 350°F until warmed through, or microwave for about 15-20 seconds.
Nutrition & Diet Analysis (per serving)
Each serving of My "Sweet" Cornbread contains roughly 208 calories, with 4g protein, 43g carbohydrates, and 2g fat. It is a good source of calcium (16% of the Daily Value) and iron (10% of the Daily Value). Note that it is relatively high in sodium, at 568mg per serving (25% 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 make this cornbread gluten-free by using a gluten-free all-purpose flour blend instead of self-rising flour. Ensure that your cornmeal is also gluten-free. Adjust the baking powder and salt accordingly if your blend doesn't contain them.
What can I add to the batter for extra flavor?
You can add ingredients like shredded cheese, jalapeños, or fresh herbs to the batter for added flavor. For a sweet twist, consider folding in blueberries or chocolate chips before baking for a delicious variation.
How can I tell when the cornbread is done baking?
The cornbread is done when the top is golden brown and a toothpick inserted into the center comes out clean. Keep an eye on it towards the end of baking time to prevent overbaking, which can dry it out.
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).