Old Fashion Corn Bread
Old Fashion Corn Bread offers a moist, tender crumb with a slightly sweet and buttery flavor, perfect for family dinners, picnics, or as a comforting side dish.
Ingredients
Instructions
- Mix all the ingredients and preheat the oven to 400°F.
- Divide the cooking oil; add part of the oil to the mixture and stir.
- Pour the batter into a 9-inch hot skillet and pour the remaining oil over the top.
- Bake for 45 minutes or until golden brown at 400°F.
Tips & Substitutions
For a richer flavor, consider adding a tablespoon of honey or maple syrup to the batter. If you want a slightly denser texture, substitute half of the cornmeal with whole wheat flour. Make sure your skillet is preheated to achieve a crispy crust, which is essential for old-fashioned cornbread. You can also experiment by adding jalapeños or cheese for a twist.
Serving Suggestions
This cornbread pairs beautifully with a hearty bowl of chili or a Zucchini Vegetable Medley for a comforting meal. Serve it warm with butter or honey drizzled on top. It can also be enjoyed alongside grilled meats or as part of a Southern-style brunch. For a sweet finish, consider serving it with Granny Craver'S Tea Cakes.
Storage & Reheating
Store any leftover cornbread in an airtight container at room temperature for up to 2 days. For longer storage, wrap the cornbread 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, or until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Old Fashion Corn Bread contains roughly 504 calories, with 11g protein, 99g carbohydrates, and 7g fat. It is an excellent source of calcium (26% of the Daily Value), iron (25% of the Daily Value), and protein (21% of the Daily Value). Note that it is relatively high in sodium, at 1663mg per serving (72% 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 regular flour?
Yes, you can substitute whole wheat flour for regular flour, but it may alter the texture slightly, making it denser. Use a 1:1 ratio, and consider adding a bit more liquid if the batter seems too thick.
What can I do if my cornbread is too dry?
If your cornbread turns out dry, it could be due to overbaking or not enough moisture in the batter. Next time, try reducing the baking time or adding a little more milk or oil to the mixture to keep it moist.
Can I make this cornbread ahead of time?
Absolutely! You can prepare the batter a day in advance and refrigerate it. Just stir it well before pouring it into the skillet. Alternatively, bake it ahead of time and reheat it just before serving for the best texture.
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).