North-South Corn Bread
North-South Corn Bread offers a moist, flavorful blend of sweet cornmeal and tender crumb, perfect for hearty breakfasts or comforting side dishes for family gatherings.
Ingredients
Instructions
- Mix all dry ingredients: flour, cornmeal, sugar, baking powder, and salt.
- Add milk, eggs, and shortening to the dry mixture.
- Mix well until the batter is smooth.
- Pour into a greased baking dish and bake at 425°F for 30 to 40 minutes.
Tips & Substitutions
For a slightly sweeter cornbread, consider increasing the sugar to 3 tablespoons. You can substitute buttermilk for regular milk for added richness and tang. If you're out of shortening, melted butter or vegetable oil can work as a replacement. To enhance flavor, add a cup of corn kernels or chopped jalapeños for a kick, which pairs beautifully with Very Cheesy Casserole.
Serving Suggestions
Serve this cornbread warm with a pat of butter on top for a comforting side dish. It pairs well with chili, soups, or stews, making it a great addition to any meal. For a sweet treat, drizzle with honey or maple syrup. You can also serve it alongside Janie'S Yeast Rolls for a delightful bread basket.
Storage & Reheating
Store 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, wrap in foil and warm in a 350°F oven for about 10-15 minutes or microwave individual slices for 20-30 seconds until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of North-South Corn Bread contains roughly 308 calories, with 8g protein, 61g carbohydrates, and 3g fat. It is an excellent source of calcium (28% of the Daily Value), and a good source of iron and protein. Note that it is relatively high in sodium, at 2598mg per serving (113% 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 all-purpose flour, but it may result in a denser texture. To maintain moisture, consider adding a bit more milk or an extra egg. The flavor will be slightly nuttier, which can be a delicious twist.
What can I use if I don't have baking powder?
If you don't have baking powder, you can make a substitute by combining 1/4 teaspoon baking soda with 1/2 teaspoon cream of tartar for every teaspoon of baking powder needed. This will help your cornbread rise, giving it a light and fluffy texture.
How do I know when the cornbread is done baking?
Cornbread is done when it's golden brown on top and a toothpick inserted into the center comes out clean. Keep an eye on it during the last few minutes of baking, as ovens can vary. A slight spring back when gently pressed is also a good indicator.
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).