Quick Cook Cornbread
A quick and easy cornbread with crispy edges and moist interior, perfect for family dinners or casual gatherings, with a slightly sweet and savory flavor balance.
Ingredients
Instructions
- Preheat oven to 450°F.
- Put Crisco or Wesson oil in an iron skillet and heat in the hot oven or use a 13 x 9-inch aluminum pan.
- Beat eggs in a small bowl, adding sugar.
- Put cornmeal, flour, and buttermilk in a mixing bowl.
- Stir, mixing thoroughly.
- Add hot oil and stir in well.
- Add boiling water.
- Mix well until batter is thin.
Tips & Substitutions
For a lighter texture, separate the eggs and whip the egg whites before folding them into the batter. If you want to add a twist, consider incorporating jalapeños or shredded cheese for extra flavor. You can substitute canola oil for Crisco or Wesson oil if preferred. This recipe is versatile enough to be enjoyed as a side for dishes like chili or paired with Cream Cheese Yogurt Dip.
Serving Suggestions
Serve warm with butter or honey drizzled on top for a classic touch. This cornbread pairs beautifully with chili, stews, or barbecue dishes. For a delicious breakfast twist, serve it with Aunt Neva'S Pumpkin Pie or alongside a hearty soup for a satisfying 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, place slices in a preheated oven at 350°F for about 10 minutes or microwave for 15-20 seconds until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Quick Cook Cornbread contains roughly 270 calories, with 7g protein, 53g carbohydrates, and 3g fat. It is a good source of dietary fiber (18% of the Daily Value), protein (15% of the Daily Value), and iron (13% of the Daily Value). It also contributes 5g 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 make this cornbread ahead of time?
Yes, you can prepare the batter ahead of time and store it in the refrigerator for up to 24 hours. Just be sure to stir well before pouring it into the hot skillet and baking. This allows the flavors to meld, resulting in even tastier cornbread.
What can I use if I don't have self-rising cornmeal?
If you don't have self-rising cornmeal, you can make your own by mixing regular cornmeal with baking powder and salt. For every cup of cornmeal, add 1 ½ teaspoons of baking powder and ½ teaspoon of salt. This substitution will work perfectly for this recipe.
Is this cornbread suitable for vegetarians?
Yes, this cornbread is suitable for vegetarians as it contains no meat products. The ingredients are primarily plant-based, making it a great choice for anyone looking for vegetarian recipes. Just ensure your buttermilk is free from animal rennet if that is a concern.
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).