Sour Milk Corn Bread
A moist, flavorful cornbread with a hint of sweetness and tang from sour milk, perfect for comforting family dinners or casual gatherings.
Ingredients
Instructions
- Combine the egg, melted shortening, and sour milk in a mixing bowl.
- Stir in the water containing dissolved baking soda.
- Sift together the cornmeal, flour, salt, baking powder, and sugar.
- Add the dry ingredients to the wet mixture and beat until smooth.
- Pour the batter into a greased baking pan.
- Bake at 400°F (200°C) for 30 to 35 minutes until golden brown and cooked through.
Tips & Substitutions
For a richer flavor, consider substituting some of the all-purpose flour with whole wheat flour. If you don't have sour milk, you can make a quick substitute by adding a tablespoon of vinegar or lemon juice to regular milk and letting it sit for 5-10 minutes. Ensure the batter is not over-mixed to maintain a light texture.
Serving Suggestions
Serve this sour milk corn bread warm with butter for a comforting snack or alongside soups and stews. It pairs beautifully with Cracker Salad (Mock) for a refreshing contrast. For a sweet touch, try drizzling honey over the top or serve it with jam.
Storage & Reheating
Store any leftover corn bread in an airtight container at room temperature for up to 2 days. For longer storage, wrap in plastic wrap and freeze for up to 3 months. To reheat, place in a preheated oven at 350°F (175°C) for about 10-15 minutes or until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Sour Milk Corn Bread contains roughly 185 calories, with 2g protein, 42g carbohydrates, and 1g fat. It is an excellent source of vitamin A (30% of the Daily Value) and vitamin C (23% of the Daily Value), and a good source of iron and calcium. Note that it is relatively high in sodium, at 1448mg per serving (63% 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 milk instead of sour milk?
Yes, you can substitute regular milk by adding a tablespoon of vinegar or lemon juice to it, letting it sit for about 5-10 minutes to curdle slightly. This will create a similar acidity to sour milk and help achieve the desired flavor in your corn bread.
What should I do if my batter is too thick?
If your batter appears too thick, you can add a little more water or milk, one tablespoon at a time, until it reaches a pourable consistency. Be cautious not to add too much at once, as you want to maintain the right balance for the bread texture.
Can I make this recipe ahead of time?
Yes, you can prepare the batter ahead of time and store it in the refrigerator for up to 24 hours. Just give it a good stir before baking. However, for the best texture, it is recommended to bake it just before serving.
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).