Quick Cream Of Wheat Cornbread
Cream of Wheat Cornbread offers a quick, hearty twist on traditional cornbread, combining the subtle sweetness of sugar with the hearty texture of Cream of Wheat. Perfect for a comforting side dish or snack, it suits families and anyone seeking a simple, delicious baked treat.
Ingredients
Instructions
- Preheat the oven to 375°F (190°C).
- In a mixing bowl, combine the plain flour, Quick Cream of Wheat, salt, sugar (if using), and baking powder.
- In a separate bowl, beat the egg and then mix in the corn oil.
- Add the egg mixture to the dry ingredients and stir well.
- Add enough sweet milk to the batter to make a stiff consistency.
- Pour the batter into a greased baking dish.
- Bake until the top is light brown, about 15 minutes.
Tips & Substitutions
For a lighter texture, consider separating the egg and whipping the egg whites before folding them into the batter. You can substitute the corn oil with melted butter for a richer flavor. If you want to add some sweetness, try incorporating a tablespoon of honey or maple syrup into the mixture. To enhance the flavor, adding a pinch of garlic powder or herbs can elevate your cornbread.
Serving Suggestions
This cornbread is delightful when served warm with a pat of butter on top. It pairs beautifully with dishes like chili or soup for a comforting meal. For a twist, serve it alongside a fresh Dill Vegetable Dip as an appetizer. You can also crumble it into salads for added texture, or enjoy it as a sweet treat with honey or jam.
Storage & Reheating
Store any leftover cornbread in an airtight container at room temperature for up to 2 days. If you need to keep it longer, refrigerate it for up to a week. To reheat, wrap individual pieces in foil and warm them in a preheated oven at 350°F (175°C) for about 10-15 minutes, or microwave for 30-45 seconds.
Nutrition & Diet Analysis (per serving)
Each serving of Quick Cream Of Wheat Cornbread contains roughly 242 calories, with 2g protein, 27g carbohydrates, and 14g fat. It is a good source of calcium (11% of the Daily Value). Note that it is relatively high in sodium, at 702mg per serving (31% 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 plain flour?
Yes, you can substitute whole wheat flour for plain flour, but keep in mind that it may alter the texture and flavor slightly. Whole wheat flour tends to make the cornbread denser, so you might want to adjust the liquid slightly to achieve the desired batter consistency.
What can I do if my batter is too thin?
If your batter is too thin, gradually add more Quick Cream of Wheat or a bit more flour until you achieve a stiff consistency. It's crucial for the cornbread to hold its shape while baking, so ensure it’s not too runny.
Can I add ingredients like cheese or jalapeños to the cornbread?
Absolutely! Cheese, jalapeños, or even corn kernels can be mixed into the batter before baking for added flavor. Just remember to adjust the liquid slightly if you add significant amounts of these ingredients to maintain the right consistency.
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).