Plain And Simple Cornbread
A classic, moist cornbread with a slightly sweet and savory flavor, perfect as a side for hearty meals or casual gatherings, appealing to all ages.
Ingredients
Instructions
- Heat oiled 10-inch iron skillet.
- Sift together the cornmeal, flour, salt, and baking powder.
- Add milk and unbeaten egg; mix well.
- Heat oil in the skillet and add it.
- Pour the batter into the hot skillet.
- Bake at 450° for 30 minutes.
Tips & Substitutions
To enhance flavor, consider adding a tablespoon of honey or maple syrup to the batter for a touch of sweetness. If you're out of corn oil, melted butter or vegetable oil can serve as great substitutes. Ensure your skillet is properly heated before pouring in the batter for a crispy crust. For a twist, try mixing in jalapeños or cheese for a savory kick, making it a great side for dishes like Eula Mae Westbrook's Frozen Fruit Salad.
Serving Suggestions
Serve your cornbread warm, ideally right out of the skillet, to enjoy its deliciously crispy edges. It pairs beautifully with chili or soups, enhancing the meal with its comforting texture. For a delightful breakfast, top it with butter and honey or serve alongside Eggless Vanilla Ice Cream for a sweet treat. Fresh fruit or a simple salad can complement it well, making it a versatile addition to any table.
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, place slices in a toaster oven or microwave until warm. For a crispy texture, you can also reheat in a dry skillet over medium heat for a few minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Plain And Simple Cornbread contains roughly 421 calories, with 3g protein, 31g carbohydrates, and 33g fat. It is a good source of calcium (17% of the Daily Value). Note that it is relatively high in sodium, at 1215mg 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 cornbread. Consider using a 50/50 blend of whole wheat and all-purpose for a lighter texture while still adding some whole grain goodness.
What can I add to make this cornbread sweeter?
To sweeten your cornbread, you can add 2-4 tablespoons of sugar or honey to the batter. For a unique flavor, try incorporating mashed bananas or applesauce, which will not only sweeten but also add moisture to the cornbread.
Is it possible to make this recipe dairy-free?
Absolutely! To make this cornbread dairy-free, simply substitute the milk with almond milk, soy milk, or any other non-dairy milk of your choice. Ensure that any additional ingredients, like butter or oil, are also dairy-free for a completely dairy-free dish.
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).