Peggy'S Cornbread
A moist, flavorful cornbread with a tender crumb and golden crust, perfect for Southern-style meals, brunch, or as a comforting side dish for gatherings.
Ingredients
Instructions
- Combine all ingredients in a bowl.
- Butter a pan and heat it.
- Pour the batter into the prepared pan.
- Bake at 425°F for 30 minutes until golden.
Tips & Substitutions
For a richer flavor, consider adding a tablespoon of honey or sugar to the batter. If you don’t have self-rising flour, you can substitute with regular flour mixed with baking powder and salt. To enhance moisture, add a couple of tablespoons of sour cream or yogurt. Make sure your buttermilk is at room temperature for better mixing.
Serving Suggestions
Peggy's Cornbread is perfect alongside dishes like chili or hearty soups, complementing their flavors beautifully. Serve it warm with a pat of butter or drizzle of honey. It also pairs nicely with American recipes like pulled pork or fried chicken, making it a versatile side for any meal.
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 refrigerate for up to a week. To reheat, warm in the oven at 350°F for about 10 minutes or microwave for 15-20 seconds until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Peggy'S Cornbread contains roughly 870 calories, with 20g protein, 139g carbohydrates, and 26g fat. It is an excellent source of protein (39% of the Daily Value), iron (38% of the Daily Value), and dietary fiber (37% of the Daily Value), and a good source of potassium. It also contributes 10g of dietary fiber toward your daily target.
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 regular cornmeal instead of self-rising cornmeal?
Yes, you can use regular cornmeal, but you'll need to add baking powder and salt to ensure it rises. A good ratio is 1 teaspoon of baking powder and 1/4 teaspoon of salt for each cup of cornmeal.
What can I substitute for buttermilk?
If you don't have buttermilk, you can make a substitute by adding 1 tablespoon of vinegar or lemon juice to a cup of milk and letting it sit for 5-10 minutes. This will give you a similar acidity and thickness.
How do I know when the cornbread is done baking?
The cornbread is done when it turns golden brown on top and a toothpick inserted in the center comes out clean. This usually takes about 30 minutes at 425°F, but keep an eye on it as ovens may vary.
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).