Slap Me Down Corn Bread
Golden, buttery, and moist, this classic cornbread features a tender crumb with a hint of sweetness, making it perfect as a side dish for hearty meals or family gatherings. Its crispy edges and moist interior appeal to both traditional and modern palates, offering comfort in every bite.
Ingredients
Instructions
- Preheat the oven to 425°F.
- Put vegetable oil in a 10-inch skillet and heat it in the oven for 3 minutes.
- Tilt the skillet to coat the bottom evenly with oil.
- In a mixing bowl, combine the cornmeal, sugar, buttermilk, beaten egg, and melted butter; mix well.
- Pour the batter into the hot skillet.
- Bake for 25 to 30 minutes until golden brown and cooked through.
Tips & Substitutions
For a lighter cornbread, consider using half all-purpose flour and half cornmeal mix. If you don't have buttermilk, mix 1 1/2 cups milk with 1 1/2 tablespoons lemon juice or vinegar and let it sit for 5 minutes. Make sure to melt the butter before adding it to the mixture for a smoother batter. This cornbread pairs perfectly with Southern-style dishes like fried chicken or collard greens.
Serving Suggestions
Serve this cornbread warm, brushed with a little extra melted butter for richness. It makes a great side for chili, beans, or barbecue dishes. For a delicious twist, try topping it with honey or maple syrup. You can also serve it alongside dishes like the Quick Blueberry Crisp for a delightful meal combination.
Storage & Reheating
Store leftover cornbread in an airtight container at room temperature for up to 2 days. For longer storage, wrap it tightly in plastic wrap and freeze for up to a month. To reheat, place the cornbread in a 350°F oven for about 10-15 minutes, or microwave individual slices for about 20-30 seconds until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Slap Me Down Corn Bread contains roughly 341 calories, with 4g protein, 51g carbohydrates, and 14g fat. It is a good source of calcium (11% of the Daily Value) and vitamin A (11% 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 regular cornmeal instead of self-rising cornmeal mix?
Yes, you can use regular cornmeal, but you'll need to add baking powder and salt to ensure the cornbread rises properly. For every cup of cornmeal, add 1 tablespoon of baking powder and 1/2 teaspoon of salt to mimic the self-rising mix.
What can I add to the cornbread for extra flavor?
Consider adding ingredients like shredded cheese, diced jalapeños, or chopped herbs to the batter for extra flavor. You can also mix in cooked bacon or sausage for a heartier option. These additions can enhance the cornbread and complement its sweetness beautifully.
How can I tell when the cornbread is done baking?
The cornbread is done when it is golden brown on top and a toothpick inserted into the center comes out clean. It should spring back when gently pressed. If the top is browning too quickly, you can cover it loosely with aluminum foil during the last few minutes of baking.
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).