Superior Cornbread
Superior Cornbread offers a moist, tender crumb with a slightly sweet flavor and golden crust, perfect as a side for hearty meals or casual gatherings. Its rich cornmeal taste and fluffy texture make it a comforting addition to any table, appealing to both traditional and modern palates.
Ingredients
Instructions
- Combine dry ingredients in a large bowl; stir to blend.
- Combine eggs, melted margarine, and milk.
- Pour the wet mixture over the dry ingredients.
- Stir until all dry ingredients are moist.
- Pour and scrape the batter into a greased 13 x 9 x 2-inch pan.
- Bake at 400°F for 25 to 30 minutes or until golden brown.
Tips & Substitutions
For a slightly different flavor, consider substituting some of the all-purpose flour with whole wheat flour. You can also use honey or maple syrup in place of sugar for a more natural sweetness. Make sure to check the cornbread for doneness by inserting a toothpick in the center; it should come out clean. This recipe is versatile and pairs beautifully with My Mother'S Molasses Gingerbread for dessert.
Serving Suggestions
This cornbread is delicious served warm with butter or honey. It pairs well with chili, soups, or barbecued dishes, making it a perfect side for gatherings. For a refreshing dessert, serve alongside Yogurt Yumsicles for a delightful contrast in flavors and textures.
Storage & Reheating
Once cooled, store leftover cornbread in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and freeze for up to 2 months. To reheat, simply place the cornbread in a preheated oven at 350°F for about 10-15 minutes until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Superior Cornbread contains roughly 167 calories, with 1g protein, 23g carbohydrates, and 8g fat. It is a good source of vitamin C (14% of the Daily Value) and vitamin A (12% of the Daily Value). Note that it is relatively high in sodium, at 693mg per serving (30% 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 make cornbread without eggs?
Yes, you can substitute the eggs with flaxseed meal or applesauce. For each egg, use 1 tablespoon of flaxseed meal mixed with 2.5 tablespoons of water, or 1/4 cup of applesauce. This will help bind the ingredients while keeping the cornbread moist.
What can I add to enhance the flavor of the cornbread?
You can mix in ingredients like shredded cheese, jalapeños, or corn kernels for added texture and flavor. Spices such as cumin or smoked paprika can also give a nice kick to your cornbread, making it a unique addition to your meal.
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 also spring back slightly when pressed. If the top starts to brown too quickly, you can cover it loosely with aluminum foil.
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).