Non-Crumbling Cornbread
A moist, tender cornbread with a subtle sweetness and rich corn flavor, perfect for family dinners or as a comforting side dish for any meal.
Ingredients
Instructions
- Mix together the eggs, sugar, buttermilk or sour milk, and vegetable oil or melted margarine.
- Add the cornmeal to the wet mixture and stir well.
- Sift together the flour, baking soda, baking powder, and salt.
- Gradually add the dry ingredients to the cornmeal mixture, stirring until just combined.
- Pour the batter into a greased and floured 8-inch square or 9-inch round pan.
- Bake in a 425°F oven for 20 to 30 minutes until a cake tester inserted into the center comes out clean.
Tips & Substitutions
For a richer flavor, consider adding a cup of corn kernels or a handful of shredded cheese to the batter. If you don't have buttermilk, you can create a substitute by mixing 1 cup of milk with 1 tablespoon of vinegar or lemon juice and letting it sit for a few minutes. This recipe is forgiving; feel free to experiment with gluten-free flour for a gluten-free version.
Serving Suggestions
Serve this non-crumbing cornbread warm with a pat of butter for a delightful snack or side dish. It pairs beautifully with chili or can be enjoyed alongside a hearty soup. For a sweet touch, drizzle honey over the top or serve with a side of Cool And Creamy Fruit Salad for a refreshing contrast. Perfect for gatherings or family meals!
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 freeze for up to 3 months. To reheat, place the cornbread in a preheated oven at 350°F for about 10-15 minutes until warmed through, or microwave in short intervals until hot.
Nutrition & Diet Analysis (per serving)
Each serving of Non-Crumbling Cornbread contains roughly 220 calories, with 4g protein, 47g carbohydrates, and 3g fat. It is an excellent source of vitamin C (20% of the Daily Value), and a good source of calcium and vitamin A. Note that it is relatively high in sodium, at 1205mg per serving (52% 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
Why does my cornbread crumble?
Cornbread often crumbles due to a lack of moisture or insufficient binding from eggs. This recipe balances wet and dry ingredients well, resulting in a moist cornbread that holds together. Make sure to measure ingredients accurately and avoid overmixing the batter, as this can lead to a dense texture.
Can I use different types of flour?
Yes, you can use whole wheat flour instead of all-purpose flour for a nuttier flavor and added nutrition. If you're aiming for gluten-free cornbread, substitute with almond flour or a gluten-free flour blend. Just keep in mind that texture and taste may vary slightly with different flours.
How can I make this cornbread sweeter?
To increase the sweetness of your cornbread, you can add an extra 1/4 cup of sugar or incorporate sweet ingredients like honey or maple syrup into the wet mixture. Additionally, adding a cup of mashed ripe bananas or pureed apples can provide natural sweetness while keeping it moist.
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).