Sunday Cornbread
A moist and flavorful cornbread with a hint of sweetness, perfect for hearty dinners or Southern-inspired meals, offering a tender crumb and golden crust.
Ingredients
Instructions
- In a bowl, mix the self-rising cornmeal, self-rising flour, and sugar.
- Combine the melted butter, beaten eggs, and buttermilk together.
- Pour the wet ingredients into the dry ingredients and mix well.
- Pour the batter into a hot oil skillet.
- Bake at 400° F for 25 minutes or until golden brown.
Tips & Substitutions
For a richer flavor, consider using buttermilk made from whole milk instead of skim. You can substitute the butter with coconut oil or vegetable oil if needed. To enhance sweetness, add a touch of honey or maple syrup. Make sure your skillet is hot before pouring in the batter to achieve a nice crust. This cornbread can be made gluten-free by using gluten-free self-rising flour.
Serving Suggestions
Serve this Sunday Cornbread warm with a pat of butter on top for a delightful treat. It pairs beautifully with hearty soups or stews, and is an excellent side dish for fried chicken. You can also serve it as a base for a savory dish such as chili or alongside *Old Fashioned Taffy for a sweet finish.
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, place slices in a preheated oven at 350°F for about 10 minutes, or microwave for 20-30 seconds until warm.
Nutrition & Diet Analysis (per serving)
Each serving of Sunday Cornbread contains roughly 330 calories, with 6g protein, 41g carbohydrates, and 16g fat. It is a good source of dietary fiber (15% of the Daily Value) and protein (12% of the Daily Value). It also contributes 4g 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
Is this recipe suitable for freezing?
Absolutely! You can freeze the cornbread once it has cooled completely. Wrap it tightly in plastic wrap and then in aluminum foil. It can be frozen for up to 3 months. Thaw it in the refrigerator overnight before reheating.
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).