Soft Center Cornbread
Soft Center Cornbread offers a moist, custard-like interior with a golden crust, perfect for comforting meals or as a side for hearty dishes. Its delicate texture and sweet-savory flavor appeal to all ages.
Ingredients
Instructions
- Preheat oven to 400°F (200°C).
- Place butter in an 8 x 8-inch Pyrex dish and heat in the oven until melted.
- Sift together the dry ingredients: cornmeal, flour, soda, sugar, and salt.
- Stir in 1 cup of milk and beaten eggs into the dry mixture.
- Add buttermilk and pour the batter into the hot Pyrex dish with melted butter.
- Pour the remaining 1 cup of milk evenly over the top of the mixture without stirring.
- Bake for 35 minutes until golden and a custard layer forms in the center.
Tips & Substitutions
For a slightly sweeter cornbread, increase the sugar to 4 tablespoons. You can substitute half of the buttermilk with yogurt for a tangy flavor. If you prefer a denser texture, consider using more cornmeal or adding a bit of shredded cheese to the batter. Make sure not to overmix once you add the wet ingredients to keep the cornbread tender.
Serving Suggestions
Serve this cornbread warm with a pat of butter or honey drizzled on top. It pairs beautifully with chili or soups, making it a fantastic side for a Hearty Macaroni Dish. For a sweet treat, enjoy it alongside coffee or tea, or serve it as a dessert with a scoop of vanilla ice cream.
Storage & Reheating
Store any leftover cornbread in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate it for up to a week. To reheat, place slices in a preheated oven at 350°F (175°C) for about 10 minutes, or microwave for 20-30 seconds until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Soft Center Cornbread contains roughly 531 calories, with 8g protein, 80g carbohydrates, and 21g fat. It is an excellent source of iron (28% of the Daily Value), vitamin C (26% of the Daily Value), and calcium (21% of the Daily Value), and a good source of protein and dietary fiber. Note that it is relatively high in sodium, at 1106mg per serving (48% 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 it may change the texture slightly, making it denser. You might also want to add a bit more liquid to balance it out, especially if the batter feels too thick.
What can I add to enhance the flavor of the cornbread?
Consider adding chopped jalapeños for a spicy kick, or sweet corn kernels for added sweetness and texture. Herbs like chives or cilantro can also elevate the flavor profile, making it a delightful addition to your meal.
Can I make this cornbread ahead of time?
Absolutely! You can prepare the batter a few hours in advance and store it in the refrigerator. Just remember to bring it back to room temperature before baking for the best results. This makes it a convenient option for gatherings or busy weeknights.
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).