Scratch Corn Bread
A moist, flavorful corn bread with a tender crumb and slightly sweet taste, perfect for family dinners, picnics, or as a comforting side dish.
Ingredients
Instructions
- Combine flour, baking powder, and salt in a mixing bowl.
- Cut in shortening (lard or oil) until mixture resembles coarse crumbs.
- Add milk and beaten egg to the dry ingredients.
- Mix just until combined, avoiding overmixing.
- Pour batter into a greased 8 x 8-inch pan.
- Bake at 425°F for 25 minutes until golden brown.
- Remove from oven and spread butter over the top before serving.
Tips & Substitutions
For a richer flavor, consider substituting half of the lard or oil with melted butter. If you want a sweeter cornbread, increase the sugar to 2 tablespoons. Make sure to sift the flour and cornmeal together to aerate them for a lighter texture. If you’re short on time, you can use buttermilk instead of regular milk for a tangy taste.
Serving Suggestions
Serve the cornbread warm, topped with a pat of butter and a drizzle of honey for extra sweetness. It pairs beautifully with Bear Mountain Salad for a hearty meal. Consider serving alongside chili, soups, or BBQ dishes for a comforting spread, or enjoy it as a snack with your favorite jams.
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, wrap in foil and warm in a 350°F oven for about 10-15 minutes, or microwave for about 20-30 seconds until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Scratch Corn Bread contains roughly 208 calories, with 4g protein, 39g carbohydrates, and 4g fat. It is an excellent source of calcium (25% of the Daily Value), and a good source of iron. Note that it is relatively high in sodium, at 1614mg per serving (70% 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 all-purpose flour?
Yes, you can substitute whole wheat flour for all-purpose flour, but the texture will be denser. To balance this, you might want to add a bit more liquid to the batter. Whole wheat flour also adds a nutty flavor that pairs well with the cornbread.
What can I use if I don't have lard or oil?
If you don't have lard or oil, you can use melted butter or even applesauce for a healthier alternative. Just keep in mind that using applesauce will change the flavor slightly, making it sweeter and more moist.
Is there a way to make this cornbread gluten-free?
Absolutely! To make this cornbread gluten-free, simply substitute the all-purpose flour with a gluten-free flour blend. Make sure to check the baking powder is gluten-free as well. The texture may vary slightly, but it should still rise nicely.
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).