Nana'S Cornbread(For 9-Inch Iron Skillet Or 8 X 8-Inch Pan)
Nana's cornbread is a delightful, golden-brown treat that embodies the comforting flavors of southern cuisine. Its slightly sweet and savory profile, enhanced by the richness of bacon fat, makes it perfect for family gatherings or cozy dinners. Enjoy it warm, straight from the oven, alongside chili or as a standalone snack.
Ingredients
Instructions
- Stir 1/2 teaspoon baking soda into 1 cup buttermilk.
- Melt 1/4 cup bacon fat in the pan you are using while preheating the oven.
- Mix all ingredients together.
- Bake at 425° for 20 to 25 minutes or until golden brown.
Tips & Substitutions
For a richer flavor, consider adding a bit of shredded cheese or chopped jalapeños to the batter. If you don't have buttermilk, you can substitute with regular milk mixed with a tablespoon of vinegar or lemon juice. To make it sweeter, increase the sugar to 2 tablespoons. Make sure to preheat your skillet with the bacon fat for a crispy crust.
Serving Suggestions
Serve this cornbread warm with butter or honey for a delightful treat. It pairs beautifully with Clam Chowder or can be enjoyed alongside a hearty Baked Bean Casserole. For breakfast, try it with a side of Bacon And Egg Breakfast Bake, or crumble it over chili for added texture.
Storage & Reheating
Store leftover cornbread in an airtight container at room temperature for up to 2 days. For longer storage, wrap it well in plastic wrap and refrigerate for up to a week. To reheat, place slices in a toaster or warm them in a microwave for about 15-20 seconds until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Nana'S Cornbread(For 9-Inch Iron Skillet Or 8 X 8-Inch Pan) contains roughly 222 calories, with 5g protein, 43g carbohydrates, and 3g fat. It is a good source of vitamin A (13% of the Daily Value) and protein (11% of the Daily Value). Note that it is relatively high in sodium, at 1513mg per serving (66% 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 a healthier option, but it may result in a denser texture. You might want to mix it with all-purpose flour to maintain a light and fluffy cornbread.
What can I use instead of bacon fat?
If you don't have bacon fat, melted butter or vegetable oil can be used as a substitute. Each will impart a different flavor; butter will add richness, while vegetable oil keeps it neutral.
How do I know when the cornbread is done?
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 during the last few minutes of baking to avoid overcooking.
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).