Tarheel Corn Bread
A classic Southern-style cornbread with a golden crust, tender crumb, and subtle sweetness, perfect for pairing with hearty stews, chili, or enjoyed as a snack.
Ingredients
Instructions
- Heat oven to 400°F.
- Pour about 2 tablespoons of oil into a cast-iron skillet.
- Sprinkle in a little cornmeal.
- Set on burner at medium heat until the cornmeal is golden brown.
- Combine all ingredients and mix until blended.
- Pour the batter into the prepared pan.
- Bake for 25 to 30 minutes.
Tips & Substitutions
For a richer flavor, consider using buttermilk instead of regular milk, or adding a tablespoon of honey for a touch of sweetness. If you're looking for a healthier option, substitute half of the all-purpose flour with whole wheat flour. Ensure your skillet is properly preheated to achieve that crispy crust. Mixing the batter just until combined helps keep the cornbread tender.
Serving Suggestions
Serve the Tarheel Corn Bread warm, ideally alongside hearty stews or chili for a comforting meal. It pairs beautifully with dishes like Cushaw Pumpkin Pie for dessert. Consider adding a pat of butter or a drizzle of honey on top. For a vegetarian spread, serve with a fresh garden salad or roasted vegetables on the side.
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 or freeze for up to 3 months. Reheat portions in the oven at 350°F for about 10-15 minutes, or microwave slices for about 20-30 seconds.
Nutrition & Diet Analysis (per serving)
Each serving of Tarheel Corn Bread contains roughly 454 calories, with 4g protein, 38g carbohydrates, and 33g fat. It is a good source of calcium (16% of the Daily Value). Note that it is relatively high in sodium, at 1181mg per serving (51% 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 a different type of flour?
Yes, you can substitute all-purpose flour with alternatives like whole wheat flour or gluten-free flour blends. Just keep in mind that the texture may change slightly, and you might need to adjust the liquid content depending on the flour's absorbency.
What can I do if my cornbread is too dry?
If your cornbread turns out dry, it may have been overbaked or there wasn't enough liquid. To fix this, try adding a little more milk to the batter next time, or serve with butter or a spread to add moisture. You might also consider pairing it with a creamy soup.
How can I make this cornbread sweeter?
To add sweetness to your cornbread, you can include sugar or honey in the batter. Start with about 1-2 tablespoons of sugar or a tablespoon of honey, adjusting to taste. This can enhance the flavor profile and work well if you plan to serve it with sweeter dishes like Easy Apple Surprise.
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).