Oglethorpe Corn Bread
Oglethorpe Corn Bread offers a hearty, flavorful twist with cornmeal, vegetables, and a moist texture, perfect for family meals or casual gatherings.
Ingredients
Instructions
- Premelt fat drippings in a seasoned cast-iron skillet, just enough to cover the bottom well.
- Combine cornmeal, baking powder, and salt in a bowl.
- In another bowl, whisk together eggs, sour cream, and water ground cornmeal.
- Add chopped onion, bell pepper, and whole kernel corn to the wet ingredients.
- Mix the wet and dry ingredients until just combined.
- Pour the batter into the prepared skillet.
- Bake at 375°F (190°C) for about 30 minutes or until golden brown and a toothpick inserted in the center comes out clean.
Tips & Substitutions
For a spicier kick, consider adding diced jalapeños or using a spicy cooking oil. If you don’t have sour cream, Greek yogurt is a great substitute. Make sure to preheat your skillet before adding the batter to achieve a crispy crust. This cornbread can also be enhanced with shredded cheese or herbs for added flavor.
Serving Suggestions
This cornbread pairs beautifully with hearty soups, stews, or chili. For a complete meal, serve alongside a fresh salad or grilled vegetables. You can also enjoy it as a snack with butter or honey. For more delicious options, browse more American recipes that complement this dish.
Storage & Reheating
Store leftover Oglethorpe Corn Bread in an airtight container in the refrigerator for up to 3 days. To reheat, wrap individual pieces in foil and warm them in a preheated oven at 350°F (175°C) for about 10-15 minutes, or microwave for 30 seconds to 1 minute until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Oglethorpe Corn Bread contains roughly 389 calories, with 5g protein, 60g carbohydrates, and 15g fat. It is an excellent source of vitamin A (29% of the Daily Value) and calcium (20% of the Daily Value), and a good source of vitamin C and iron. Note that it is relatively high in sodium, at 894mg per serving (39% 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 ahead of time?
Yes, you can prepare the batter a day in advance and store it in the refrigerator. Just be sure to bake it fresh when you're ready to serve. This will ensure the best texture and flavor.
Is there a gluten-free option for this recipe?
Absolutely! Substitute the regular cornmeal with a certified gluten-free cornmeal. Ensure that all other ingredients, like baking powder and sour cream, are also gluten-free to maintain a safe dish for those with gluten sensitivities.
Can I freeze Oglethorpe Corn Bread?
Yes, you can freeze this cornbread. Allow it to cool completely, then wrap it tightly in plastic wrap and foil, or place it in a freezer-safe container. It can be stored for up to 3 months. Thaw overnight in the fridge before reheating.
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).