Scalded Cornbread
Scalded cornbread offers a moist, tender crumb with a slightly crispy top, combining cornmeal and a touch of shortening for hearty Southern comfort.
Ingredients
Instructions
- Sift together the cornmeal, flour, salt, and baking powder.
- Put oil or shortening in a heavy skillet on top of the stove and heat until very hot.
- Pour boiling water over the dry mixture until soupy; stir well.
- Add the egg and beat well into the mixture.
- Pour the hot grease into the batter.
- Cook on top of the stove until several air bubbles form in the bread.
- Transfer the skillet to a 450°F oven and bake until lightly browned on top.
Tips & Substitutions
For best results, sift the dry ingredients thoroughly to ensure an even texture. If you don't have shortening, vegetable oil works as a great substitute. When adding boiling water, stir quickly to avoid lumps, and adjust the amount for desired consistency. This cornbread can also be enhanced with herbs or cheese for added flavor, similar to options in American recipes.
Serving Suggestions
Scalded cornbread is delicious served warm, ideally with butter and honey. It pairs beautifully with hearty stews or soups, such as chili or vegetable soup. Consider serving it alongside a fresh salad, like Funeral Salad, for a balanced meal. This dish also makes a great side for any barbecue, complementing grilled meats perfectly.
Storage & Reheating
Store leftover cornbread in an airtight container or wrap it tightly in plastic wrap. It can be kept at room temperature for up to two days or refrigerated for about a week. To reheat, simply pop it in a preheated oven at 350°F until warmed through, or microwave for a quick option, ensuring it doesn't dry out.
Nutrition & Diet Analysis (per serving)
Each serving of Scalded Cornbread contains roughly 307 calories, with 5g protein, 60g carbohydrates, and 6g fat. It is an excellent source of calcium (31% of the Daily Value), and a good source of protein and iron. Note that it is relatively high in sodium, at 2391mg per serving (104% 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 a different type of flour for this recipe?
Yes, you can substitute all-purpose flour with whole wheat flour or a gluten-free blend. Keep in mind that using whole wheat may alter the texture slightly, making it denser, while gluten-free options might require adjustments in liquid.
What if I don't have a heavy skillet?
If you lack a heavy skillet, any oven-safe pan will do, but cast iron is ideal for even heat distribution. Alternatively, you can use a baking dish but may need to adjust the cooking time to ensure even cooking and browning.
Can I add ingredients like cheese or jalapeños?
Absolutely! Adding shredded cheese or diced jalapeños can elevate the flavor profile of your cornbread. Mix them in after combining the egg or sprinkle on top before baking for a delicious twist.
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).