Terrific Corn Bread
A moist, flavorful corn bread with a tender crumb and a hint of sweetness, perfect for family dinners, picnics, or as a comforting side dish.
Ingredients
Instructions
- Mix flour, corn meal, salt, baking soda, and sugar well together.
- Add oil, canned milk, and eggs to the dry ingredients and mix until combined.
- Pour the batter into a 7 1/2 x 12-inch pan sprayed with Pam.
- Bake at 350°F (175°C) for 30 minutes or until golden brown.
Tips & Substitutions
For a richer flavor, consider adding a cup of shredded cheese or a handful of fresh herbs like chives or parsley. If you're out of canned milk, regular milk or buttermilk can be substituted, though the texture may vary slightly. Ensure the baking soda is fresh for the best rise. For a sweet twist, try adding a cup of corn kernels or chopped jalapeños for extra flavor.
Serving Suggestions
This cornbread pairs beautifully with dishes like Sweet Pepper Casserole or can be served alongside chili or soup. For a delightful breakfast option, serve warm with honey or butter. You can also crumble it over salads for added texture, making it a versatile addition to your meal plan.
Storage & Reheating
Store leftover cornbread in an airtight container at room temperature for up to two days. For longer storage, wrap it tightly in plastic wrap and refrigerate for up to a week or freeze for up to three months. To reheat, place slices in a preheated oven at 350°F for about 10 minutes or microwave for 20-30 seconds.
Nutrition & Diet Analysis (per serving)
Each serving of Terrific Corn Bread contains roughly 884 calories, with 7g protein, 83g carbohydrates, and 59g fat. It is an excellent source of iron (29% of the Daily Value), vitamin A (28% of the Daily Value), and vitamin C (20% of the Daily Value), and a good source of calcium and protein. Note that it is relatively high in sodium, at 1614mg per serving (70% 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 whole wheat flour instead of all-purpose flour?
Yes, you can use whole wheat flour, but the texture may be denser. Consider mixing half whole wheat and half all-purpose flour for better results. This will still provide a hearty flavor while keeping some lightness in the cornbread.
What can I do if my cornbread turns out too dry?
If your cornbread is dry, it may have been overbaked or lacked sufficient moisture. To fix this in the future, try adding a little more milk or oil to the batter. Keep an eye on the baking time and check for doneness a few minutes early.
Is it possible to make this cornbread vegan?
Absolutely! To make this cornbread vegan, substitute the eggs with flaxseed meal (1 tablespoon flaxseed meal mixed with 2.5 tablespoons water per egg) and use a plant-based oil. Replace canned milk with almond milk or another non-dairy alternative for a delicious vegan version.
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).