Special Corn Bread
Special Corn Bread is a delightful blend of sweet and savory flavors, featuring creamy corn and a moist texture that makes it irresistible. Perfect for family gatherings or as a comforting side dish, this cornbread pairs wonderfully with chili, soups, or simply buttered on its own. Enjoy fresh from the oven!
Ingredients
Instructions
- Combine corn meal, buttermilk, water, and egg; beat well to mix.
- Add creamed corn and stir well.
- Heat oil in an 8-inch iron frying pan; pour in mixture and mix well.
- Pour mixture into the hot greased pan.
- Bake at 450° for 25 to 30 minutes, until golden brown.
- Remove from oven and butter the top.
- Serve hot with butter.
Tips & Substitutions
For a slightly sweeter cornbread, consider adding 1-2 tablespoons of sugar or honey to the batter. You can also substitute half of the cornmeal with all-purpose flour for a lighter texture. If you prefer a spicier version, mix in some diced jalapeños or shredded cheese. For a healthier twist, use olive oil instead of Puritan oil.
Serving Suggestions
This cornbread pairs beautifully with dishes like chili or barbecue and can be served alongside a fresh green salad or coleslaw for a complete meal. For a delightful breakfast, serve it with honey or jam. It also makes a great side for American recipes like Hush Puppies or Hamburger Pie.
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 place it in the refrigerator for up to a week. To reheat, simply warm individual slices in the microwave for about 15-20 seconds or in the oven at 350°F until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Special Corn Bread contains roughly 582 calories, with 3g protein, 24g carbohydrates, and 55g fat. It is an excellent source of dietary fiber (22% of the Daily Value), and a good source of vitamin A. It also contributes 6g of dietary fiber toward your daily target.
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 buttermilk?
Yes, you can substitute regular milk for buttermilk by adding 1 tablespoon of vinegar or lemon juice to a cup of milk and letting it sit for 5-10 minutes. This will give you a similar acidity that helps with the cornbread's texture.
How do I know 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. Keep an eye on it during the last few minutes of baking to prevent overcooking.
Can I make this cornbread ahead of time?
Absolutely! You can prepare the batter and store it in the refrigerator for up to 24 hours before baking. Just give it a good stir before pouring it into the hot pan and baking it.
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).