Perfect Corn Bread
Golden and moist, this classic cornbread offers a perfect balance of sweetness and corn flavor. Crispy edges and tender crumb make it an ideal accompaniment for soups, stews, or barbecues, appealing to both casual and gourmet palates seeking comforting, homemade baked goods.
Ingredients
Instructions
- Sift flour with sugar, baking powder, and salt; stir in cornmeal.
- Add eggs, milk, and Wesson oil.
- Beat with rotary or electric beater until just smooth.
- Do not overbeat.
- Pour into greased iron skillet or 9 x 9 x 2-inch pan.
- Bake at 425°F for 20 to 25 minutes.
Tips & Substitutions
For a sweeter cornbread, consider adding an extra tablespoon of sugar or a splash of honey. If you prefer a more savory flavor, mix in shredded cheese or chopped jalapeños. If you don’t have Wesson oil, any neutral oil like canola or vegetable oil will work. Be careful not to overbeat the batter; a few lumps are okay for a light, fluffy texture.
Serving Suggestions
Serve this cornbread warm, slathered with butter and honey for a delightful treat. It pairs beautifully with chili or as a side for grilled meats. For a complete meal, consider serving it alongside a fresh salad or with dishes like Bev'S Super Squash for a wholesome vegetarian experience.
Storage & Reheating
Store any leftover cornbread in an airtight container at room temperature for up to 2 days. For longer storage, you can freeze it wrapped in plastic wrap and aluminum foil for up to 3 months. To reheat, simply place it in a preheated oven at 350°F for about 10-15 minutes until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Perfect Corn Bread contains roughly 214 calories, with 4g protein, 41g carbohydrates, and 4g fat. It is an excellent source of calcium (20% of the Daily Value), and a good source of iron and vitamin C. Note that it is relatively high in sodium, at 1212mg per serving (53% 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 tablespoon of extra milk to the batter.
What can I add to the cornbread for extra flavor?
You can enhance the flavor by adding ingredients like corn kernels, diced green chilies, or herbs such as thyme or rosemary. For a sweet twist, try folding in blueberries or chopped apples.
Is this recipe suitable for gluten-free diets?
To make this cornbread gluten-free, replace the all-purpose flour with a gluten-free flour blend. Make sure the baking powder is also gluten-free, and follow the rest of the recipe as is for a delicious alternative.
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).