Quick Corn Bread
A quick and easy corn bread with a crisp crust and tender crumb, perfect for family dinners or casual gatherings, with sweet and savory notes from corn and sugar.
Ingredients
Instructions
- Combine corn meal, flour, sugar, salt, and baking powder in a bowl and mix together.
- Add milk, oil, and eggs to the dry ingredients and mix until smooth.
- Pour the batter 1/2 inch deep into greased cake pans.
- Bake in a 400°F oven for 20 minutes or until the batter is firm to the touch and lightly browned.
- Cut into squares and serve at once with margarine, honey, or jams.
Tips & Substitutions
For a sweeter cornbread, consider increasing the sugar to 1/2 cup. You can also substitute the corn oil with melted butter for a richer flavor. If you're looking for a healthier version, use whole wheat flour in place of unbleached white flour. Adding a cup of fresh or frozen corn can enhance texture and flavor, making it even more delightful.
Serving Suggestions
Serve the cornbread warm, cut into squares, and spread with margarine, honey, or your favorite jams. It pairs beautifully with hearty soups or stews, such as a classic chili or a bowl of vegetable soup. For a complete meal, consider serving alongside a fresh salad or the Doubletree Post Oak Christmas Cookie for dessert.
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 warm in a microwave for about 15 seconds until heated through. This keeps the texture soft and moist.
Nutrition & Diet Analysis (per serving)
Each serving of Quick Corn Bread contains roughly 338 calories, with 5g protein, 62g carbohydrates, and 8g fat. It is an excellent source of calcium (30% of the Daily Value), iron (27% of the Daily Value), and vitamin C (20% of the Daily Value), and a good source of protein. Note that it is relatively high in sodium, at 1390mg per serving (60% 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 make this cornbread ahead of time?
Yes, you can prepare the batter a few hours in advance and refrigerate it. Just remember to let it sit at room temperature for about 30 minutes before baking to ensure even cooking. You can also bake it the day before and reheat it before serving.
What can I add to the cornbread for extra flavor?
You can mix in ingredients like shredded cheese, jalapeños, or herbs such as chives or rosemary for added flavor. Additionally, incorporating spices like cumin or smoked paprika can give it a unique twist that complements savory dishes.
Is this recipe suitable for a gluten-free diet?
To make this cornbread gluten-free, substitute the unbleached white flour with a gluten-free all-purpose flour blend. Ensure that the baking powder you use is gluten-free as well. This adaptation allows those with gluten sensitivities to enjoy this delicious cornbread.
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).