Russian Cornbread
Russian Cornbread is a savory, flavorful bread that combines the sweet and spicy notes of green peppers with the richness of eggs and buttermilk. Its golden crust and moist interior make it perfect for family dinners, potlucks, or as a comforting side dish for any meal.
Ingredients
Instructions
- Sift the self-rising cornmeal and sugar into a bowl.
- Beat in the eggs, oil, and buttermilk until well combined.
- Add the chopped onion, cream-style corn, and chopped green peppers to the mixture.
- Pour the batter into a greased pan.
- Bake at 450°F for 30 to 40 minutes or until golden brown.
Tips & Substitutions
For a twist on flavor, consider adding some shredded cheese or spices like cumin to the batter. If you don’t have self-rising cornmeal, you can make your own by adding 1 1/2 teaspoons of baking powder and a pinch of salt to regular cornmeal. For a bit of sweetness, try using honey instead of sugar.
Serving Suggestions
Serve this Russian cornbread warm with a dollop of sour cream or a side of chili for a hearty meal. It also pairs beautifully with Katie'S Strawberry Bread for a sweet finish. Consider serving it alongside grilled meats or as part of a brunch spread with fresh fruits and coffee.
Storage & Reheating
Store leftover cornbread in an airtight container in the refrigerator for up to 3 days. You can also freeze it for up to 2 months. To reheat, wrap individual pieces in foil and warm them in a preheated oven at 350°F for about 10-15 minutes until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Russian Cornbread contains roughly 404 calories, with 8g protein, 52g carbohydrates, and 19g fat. It is an excellent source of vitamin C (44% of the Daily Value), and a good source of dietary fiber and protein. 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 use frozen corn instead of cream-style corn?
Yes, you can use thawed frozen corn in place of cream-style corn. Just mash it slightly to create a similar texture. You may want to add a little extra buttermilk to maintain moisture.
What can I substitute for buttermilk?
If you don't have buttermilk, you can easily make a substitute by mixing 1/4 cup of milk with 1/2 tablespoon of vinegar or lemon juice. Let it sit for about 5 minutes before using to achieve a similar acidity and thickness.
Is it possible to make this recipe gluten-free?
Yes, you can make this cornbread gluten-free by using gluten-free cornmeal and ensuring that your baking powder is gluten-free. Just check the labels on your ingredients to be safe.
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).